Culinary Team Leader

Our Company:

Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home.

Our Property:

Imagine spending every day working in a place that must be seen to be believed. Timbers Kaua‘i at Hōkūala, oceanfront on Kaua‘i, is a blend of the pristine and playful, and we get to do what Owners and guests love in one of the most beautiful places on earth. Our team members reflect the highest level of aloha with anticipatory service in an unparalleled setting.

Our Core Values:

We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales & marketing. Our values define who we are.

• Be Authentic
• Practice Humility
• Cultivate Teamwork
• Value Time
• Be Trustworthy

Benefits:

• Paid time off for full-time, permanent employees.
• Employer-sponsored health plans.
• 401k match

SUMMARY:

Responsible for providing efficient and cost-effective food service to the hotel food outlets while maintaining or exceeding the high quality standards of Timbers Kauai.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

• Meets with the Executive Chef, cooks and stewards on a daily basis, to ensure smooth running of all kitchen departments.
• Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
• Ensures coordination of services between restaurant and kitchen.
• Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and pleasing presentation of all dishes.
• Assists in development and creation of menus to maintain or exceed the established criteria, paying special attention to seasonal availability.
• In the absence of the Executive Chef, holds daily meetings with the Restaurant Manager to ensure that VIP's are timely identified and any special arrangements properly communicated.
• Monitor banquet function sheets for any change and clarifies variations with the chef.
• Daily tasting and quality control of station mis en place and sauces
• Mentoring of junior staff; assigns duties to staff involved in operation of work area to ensure all kitchen duties are carried out effectively
• Assists in training new staff and providing instruction for new staff
• Ensures kitchen is clean and sanitary before and after their service period
• Assist the chef in tracking inventory and ordering from multiple vendors
• Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
• Ensures that all stocks are ordered to the correct quantities, quality, and price; conduct regular stock checks/stock takes. This includes daily and monthly inventories.
• Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
• Reports any maintenance deficiencies timely.
• Resolves customer complaints/queries satisfactorily.
• Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
• Other duties as assigned.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge and/or skill required.

Education and Experience:

Four plus years high volume line cook experience preferred or equivalent combination of education and experience. Required Knowledge and Skills

Knowledge of:

• Principles, practices and techniques of the cooking trade.
• Food and beverage products, menus and promotions.
• Policies and procedures of the department and company standards and policies.
• Principles, methods, and equipment used in meal preparation in a restaurant setting.
• Safe work practices and sanitation related to food preparation and service.
• Inventory and record keeping principles and practices.
• Customer service principles and practices.
• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.
• Microsoft Office applications
• Proper professional internal and external email etiquette 

Skill in:

• Planning, organizing, supervising, reviewing, and evaluating the work of staff.
• Training others in policies and procedures related to the work.
• Performing budgeting and accounting functions for assigned operations.
• Efficiently and effectively performing cooking duties.
• Focusing on quests and provision of quality customer service.
• Making accurate arithmetic calculations.
• Reading, understanding, and following recipes and oral and written directions.
• Maintaining appropriate inventory of supplies and materials.
• Organizing own work, setting priorities, and meeting critical deadlines.
• Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.

PHYSICAL/MENTAL REQUIREMENTS:

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position requires the ability to stand and walk for a portion of the work shift.  While performing duties of this job, the associate is required the stamina to stand, stoop, squat, use hands to finger, handle, or feel objects for extensive period of time; strength to lift and carry up to 50 pounds ; vision to read printed materials and computer screen; mobility to work in an office setting; dexterity to utilize computer equipment

Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. 

In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.