Love the land, the ocean and the people of Kohanaiki.

The Executive Chef is responsible for planning and directing food preparation and culinary activities, modifying menus or creating new ones that meet quality standards, estimating food requirements and food/labor costs budgeting, forecasting and scheduling in accordance to business levels.

Accepting applications until 12/5. We will be in touch with applicants who we wish to move forward with.

The following description of job responsibilities and standards are intended to reflect the essential functions of the position. This outline does not detail every aspect of the position and there may be other responsibilities and duties as assigned.

Job Responsibilities And Standards:

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Budgeting, forecasting and scheduling in accordance to business levels.
• Supervise kitchen staff.
• Arrange for equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify arising problems or complaints.
• Give prepared plates the “final touch”.
• Perform administrative duties.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and customers.

Physical And Mental Requirements Of The Job:

• Excellent communication skills.
• Able to stand on your feet for extended periods of time.
• Able to work under pressure.
• Must be able to lift at least 40 pounds.

Customer Service Responsibility:

• Ensures that the club's customer service standards are maintained at an exceptional level.
• Presents self in a professional manner including appearance, identification, and general communication and conduct at all times.
• Makes a positive contribution to the work environment through presentation of positive attitude, demonstration of cooperation and teamwork, and constructive approach to daily events.
• Listens effectively, responds to guests’ requests in a friendly “can do” manner.

Dependability:

• Attendance: Adheres to established schedule of work hours.
• Punctuality: Arrives to work at scheduled times and works until authorized to leave.
• Must be able to work a flexible schedule and extra hours when needed.

Safety:

• Demonstrates adherence to the club's safe practice procedures and makes recommendations to improve safety.
• Reports any unsafe work practice to supervisor.

Other Duties:

• Special projects as assigned by management.

• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan with Company Match.
• Paid Time Off and Holidays.
• Complimentary Meals during Work Hours.

• BS degree in Culinary science or related certificate.
• Proven working experience as a head chef.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Keep up with cooking trends and best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).