Culinary Leader: Menu Architect & Kitchen Maestro

ADP, Inc.; Kailua (HI); Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

The Kohanaiki Club in Hawaii seeks an Executive Chef to lead the kitchen, plan menus, and ensure quality standards. You will direct food preparation, forecast food and labor costs, and schedule production in alignment with business levels.

Responsibilities include directing staff, maintaining sanitation and safety, coordinating with procurement, and keeping plates with the final touch. A BS in Culinary Science and proven head-chef experience are required.

Qualifications

• BS degree in Culinary science or related certificate.
• Proven head chef experience required.
• Excellent kitchen management record.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Knowledge of MS Office and restaurant management software.

Responsabilités

• 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 per business levels.
• Recruit and manage kitchen staff.
• Ensure sanitation, safety and nutrition compliance.
• Provide final plating touch and maintain guest satisfaction.
• Maintain timely payroll and time records.

Connaissances

Leadership

Communication skills

Menu planning

Problem solving

Delegation

Cooking trends

Software knowledge

Formation

BS in Culinary science

Description du poste

The Kohanaiki Club in Hawaii seeks an Executive Chef to lead the kitchen, plan menus, and ensure quality standards. You will direct food preparation, forecast food and labor costs, and schedule production in alignment with business levels.

Responsibilities include directing staff, maintaining sanitation and safety, coordinating with procurement, and keeping plates with the final touch. A BS in Culinary Science and proven head-chef experience are required.