Executive Chef

SkyBridge Luxury & Associates is seeking an experienced Executive Chef to join a luxury resort nestled in the lush community of O'ahu, renowned for its natural beauty and aloha spirit. If you're passionate about crafting exceptional culinary experiences and thrive in a welcoming environment rooted in Hawaiian culture, this opportunity is for you.

Must have Union Experience

Must have Remote Luxury Resort Experience

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Review the daily activities; check the following:
• house count
• forecasted covers for each outlet
• Catering activity
• purchases
• meetings
• appointments
• VIPs/special guests
• Establish the day's priorities and assign production and prep tasks to employees to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with the Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received.
• Meet with the Head Steward to review equipment needs, Banquet plate assistance, cleaning schedule/project status, Health/Safety, and sanitation follow-up.
• Ensure that employee reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for employees.
• Inspect grooming and attire of employees; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all employees prepare menu items following recipes and yield guides, according to department standards.
• Monitor the performance of employees and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work online during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Employees are informed of 86 items and the amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service employees to ensure guest satisfaction.
• Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct employees to rectify any deficiencies.
• Ensure that employees maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by the Health Department and Hotel requirements.
• Instruct employees in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit them to Property Operations. Contact Property Operations directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist the Catering Department with developing special menus for functions; meet with clients as requested.

Qualifications

• High school diploma or equivalent vocational training certificate, some college.
• Certification of Culinary training or apprenticeship.
• 3-5 years of experience in a similar position at an upscale/4 Diamond Hotel or Restaurant.
• Work all stations in the Kitchen.
• Food handling certificate.
• Fluency in English both verbal and written.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean, and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Expand and condense recipes.
• Ability to:

• perform job functions with attention to detail, speed, and accuracy.
• prioritize and organize.
• be a clear thinker, remain calm, and resolve problems using good judgment.
• follow directions thoroughly.
• understand guests’ service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of employees and follow up with corrections when needed.

Job Type: Full-time

Pay: $175,000.00 - $185,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 5 years

Shift:

• 12 hour shift
• Day shift
• Evening shift

Supplemental pay types:

• Yearly bonus

Weekly day range:

• Weekends as needed

Work setting:

• Hotel
• Resort

Ability to Relocate:

• Honolulu, HI: Relocate before starting work (Required)

Work Location: In person