Executive Chef

Job Title: Executive Chef

Industry: Hospitality

Duration: Direct Hire

Hours: Full-time (60 hour work week), Hotel/Restaurant Business Hours *may have to work nights, weekends and overtime as needed*

Location: Kapolei, HI

Parking: Provided

Pay Rate: $110k – $120k/annual, Based on Experience

The story of this organization, which opened its first hotel in 1961, is a tale of continual innovation, remarkable expansion and a single-minded dedication to the highest of standards. The Canadian-based company has, for 60 years, transformed the hospitality industry by combining personalised, genuine care with an unwavering commitment to excellence. In the process, the company has redefined luxury for the modern traveler.

Position Summary:

To operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies.

Expectations:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of the restaurant and hotel

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times

• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, San Francisco Chronicle 4 star, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at the restaurant.

• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

Description:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

• Be responsible for the timely updating of the RecipeXchange website and all of its content.

• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.

• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for a Mobil Five Star establishment.

• Assume 100% responsibility for the quality of products served.

• Attend all scheduled employee meetings and bring suggestions for improvement.

• Document all recipes in a standard kitchen format and share with kitchen employees.

• Perform inventory and purchasing responsibilities on a daily basis.

• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

• Fill in where needed to ensure guest service standards and efficient operations.

• Continually strive to develop your staff in all areas of managerial and professional development.

• Continually strive to develop your staff in all areas of food education.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

• Know and comply consistently with kitchen rules, policies and procedures.

• Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis.

• Supervise the kitchen during prep and service periods.

• Expedite service: canapé through mignardises.

• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.

Requirements:

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.

• A minimum of 6 years’ experience in kitchen preparation and cooking in a fine dining restaurant. At least 2 years in a management capacity.

• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.

• Must display the IMAGE set forth by the owner and restaurant philosophy.

• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

• Must have the stamina to work a minimum of 60 hours per week.

Physical Demands:

The physical demands described here are representative of those that must be met by a Executive Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.

• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.

• Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.

• Must be able to exert well-paced ability in limited space.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

ID# 1630316

All offers are contingent upon the successful completion of background and reference checks. In addition, the following health screens are required:

• Must show proof of being fully vaccinated against COVID-19 unless a reasonable accommodation is approved. If partially vaccinated, or approved for a vaccine exemption, employees must comply by submitting weekly negative test results from an approved COVID-19 test (PCR or NAAT).

Interested Applicants: Please visit us online at www.staffingsolutionsofhawaii.com to view additional positions. Applications will only be reviewed for applicants currently living in the state of Hawaii and who are available for an interview with Staffing Solutions. #SSOH

Why work with Staffing Solutions of Hawaii:

• We are a local, award winning, and growing privately owned agency in business for 25 years

• Employees enjoy competitive pay, stimulating careers, and excellent growth opportunities!

• We have over 120 job positions including full-time, part-time, and internship opportunities inclusive with medical benefits options

• We partner with 100+ organizations in Hawaii, such as Kaiser Permanente, Bank of Hawaii, Hawaiian Airlines, Hilton Grand Vacations, KHON 2 News and many more!

We are proud to be an Equal Employment Opportunity and Affirmative Action employer, including females, minorities, protected Veterans and those with disability.