Executive Chef

Royal Lahaina Resort • Lahaina, HI

20d • $130,000 - $135,000

About The Position

The Executive Chef coordinates, supervises, and directs all aspects of hotel food production while maintaining profitable food and beverage operations and high-quality products and service. The role trains staff, establishes and enforces food specifications, portion control, recipes, and sanitation standards, and controls food and labor costs while maximizing guest satisfaction. The Executive Chef oversees kitchen and food-production operations, monitors food quality and presentation, and ensures compliance with company procedures and local health regulations. The position also works with food and beverage leadership on menus and promotions, oversees stewarding and employee cafeteria operations, and supports catering and special events.

Requirements

• At least 2 years of experience as a Hotel Executive Chef, with that experience occurring within the last 10 years.
• A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility.
• Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Experience managing high-volume banquet and catering operations.
• Knowledge of collective bargaining agreements, union work rules, scheduling practices, and labor relations.
• Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to understand and evaluate complex information and data from various sources to meet objectives.
• Ability to maintain confidentiality of information.
• Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor toward guests and employees.
• Long hours are sometimes required.
• Medium work involving exerting up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss-prevention measures in kitchen areas.
• Prepare and submit required reports in a timely manner, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor the quality and presentation of food products.
• Oversee daily kitchen and food-production operations.
• Respond to guest complaints in a timely manner.
• Ensure compliance with standard operating procedures in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement the employee cafeteria’s rotating menu and oversee cafeteria operations.
• Coordinate, supervise, and direct the Stewarding Department.
• Compute daily food costs and coordinate par stock levels.
• Train and direct departmental assistants in company standards for quality, specifications, portion control, recipes, employee relations, and sanitation.
• Understand daily forecasts and customer counts.
• Assess food portions, visual appeal, taste, and serving temperature.
• Direct and train chefs to ensure adequate operations in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, receipt of daily inventories, log-on reports, and food-cost reports.
• Communicate physical maintenance problems to Engineering.
• Assist catering sales with special menus and price structures.
• Participate in the required Manager on Duty (M.O.D.) program and provide coverage as required.
• Attend required hotel meetings and trainings.
• Maintain regular attendance and high standards of personal appearance and grooming, including wearing a nametag.
• Comply with Highgate Hotel standards and regulations to support safe and efficient hotel operations.
• Maximize productivity, identify problem areas, and assist with implementing solutions.
• Handle problems by anticipating, preventing, identifying, and resolving them as necessary.
• Perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty, personal, medical, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree