- Professional
- Optionales Büro in Kailua-Kona
JOB DESCRIPTION
Love the land, the ocean and the people of Kohanaiki.
“E mālama I ko uka, ko kai, a me ko Kohanaiki no ka pono I kākou”.
Position Title: | Chef de Cuisine |
Reports to: | Executive Chef |
Job Summary: | Kohanaiki is looking for a passionate Chef De Cuisine located on the Kona Coast. You will manage a team of 9-12 culinarians and report directly to the Executive Chef / Executive Sous Chef.
Kohanaiki is dedicated to the integrity and commitment to the community and environment in which we live. At all times, the Kohanaiki Security employees will be cognizant of the treatment of our daily environment by upholding strong ethics in products used, displayed, and disposed of. We are responsible for the environmental stewarding of Kohanaiki and treating each other as an Ohana |
The ideal candidate will have the following:
- At least 2 years of experience leading a kitchen of a full-service, high-volume restaurant (upscale or fine-dining)
- Familiarity with Coastal Cuisine and Pacific/Island ingredients, cooking methods, and cuisine
- Researches and develops new trends in fine dining, regional cuisine, and other worldly cuisines.
- Excellent communication skills
- Previous experience designing menus and creating dishes
- Proficiency with recipe costing
- Monitors quality control, plate presentation, food quality, etc.
- Cost and labor control experience
- Maintains complete knowledge of and complies with all departmental policies, service procedures, and standards.
- Coordinate breaks for staff.
- Ensures that standards are maintained at a superior level daily.
- Trains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests.
- Creates food preparation lists/checklists for daily operations in coordination with the Executive. Sous Chef
- Ensures that all kitchen equipment and working areas are hygienically clean and in order, and that supplies are on hand with proper control, to ensure efficient service.
- Manages cleaning program in coordination with the Stewarding team.
- Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability.
- Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation.
- Visually inspect, select, and use quality food and beverage products, including, but not limited to, fruits, vegetables, meats, fish, and spices.
- Create and implement new menus and individual food items.
- Monitor and develop team member performance, including, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work, and delivering recognition and rewards.
