Hau Tree Chef de Cuisine (Salary)

Mauna Kea Resorts • Waimea, HI

13d • Onsite

About The Position

The Hau Tree Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, including menu creation, staff supervision, training, and scheduling. This role involves preparing and cooking food, requisitioning supplies, inspecting equipment, and ensuring quality and efficiency in all culinary operations. The Chef de Cuisine also manages department expenses, resolves employee and guest concerns, and maintains high standards of culinary arts, food trends, preparation, and sanitation.

Requirements

• Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices.
• Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.
• Ability to use the telephone.
• Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines.
• Ability to prioritize and organize workload to ensure deadlines are met.
• Able to manage stressful and challenging situations.
• Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs and ability to advance in the resort.
• Able to stand and walk throughout the hotel to check on all kitchens, restaurants, functions and attend scheduled meetings.
• Able to bend/reach/stoop to prepare food or set-up buffets.
• Lift/carry and push/pull up to and over 50 lbs.
• Sit at desk to do administrative duties.
• Must have ability to communicate verbally and in writing to employees, managers, vendors and guests.
• Ability to write recipes, memos, policies and procedures.
• Ability to communicate over the phone.

Nice To Haves

• Other related duties as assigned or required.

Responsibilities

• Oversee the daily operation of the kitchen including menu creation.
• Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food.
• Prepare and cook food items, requisition needed supplies and food items.
• Inspect kitchen equipment; check on usability of stored and refrigerated items.
• Assume the responsibility of the Executive Chef in his/her absence.
• Assist Executive Chef in establishing and implementing cost control procedures.
• Manage department following company policies, procedures and terms and conditions of the CBA.
• Daily review of food and labor cost for each outlet.
• Hire, supervise, train, counsel, evaluate and discipline kitchen staff.
• Review and revise restaurant menus and kitchen operations to insure quality of product and efficiency of operations.
• Plan menu and oversee food prepared for the employees’ cafeteria.
• Routinely check equipment for proper maintenance; submit work orders to Engineering as needed.
• Responsible for labor cost and department operating expense.
• Respond and resolve employee and guest concerns in a timely fashion.
• Review, approve and verify department payroll.
• Work with the Executive Steward to insure that the kitchens and equipments are properly cleaned.
• Ensure safety procedures, standards and regulations are being followed.
• Update kitchen manuals of recipes and menu item photos whenever changes are made.
• Assist all restaurant outlets/banquet in food preparation as needed.
• Attend resort management or other required meetings in the absence of the Executive Chef.
• Conduct regular department meetings.
• Meet with Executive Chef to review daily operations.
• Communicate with restaurant and banquet managers pre/post service to provide feedback.
• Maintain department bulletin boards.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed