Executive Chef: Menu Innovator & Kitchen Leader

Kohanaiki Realty LLC; Kailua, Northern (HI, KY); Hybride; USD 95 000 - 130 000; Plein temps

Résumé du poste

Kohanaiki Realty LLC is seeking an Executive Chef at its Kailua, Hawaii venue to lead culinary operations and direct all food preparation and menu development. The role requires planning, forecasting, budgeting and scheduling aligned with business levels, while maintaining top standards of quality and service.

The Executive Chef will recruit and manage kitchen staff, supervise execution, and ensure compliance with nutrition and sanitation regulations.

Qualifications

• 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).

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 in accordance to business levels.
• Arrange for equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify arising problems or complaints.
• Give prepared plates the final touches.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and customers.

Connaissances

Head Chef

Kitchen Management

Leadership

Menu Planning

Communication

Formation

BS degree in Culinary science

Outils

Restaurant software

MS Office

Description du poste

Kohanaiki Realty LLC is seeking an Executive Chef at its Kailua, Hawaii venue to lead culinary operations and direct all food preparation and menu development. The role requires planning, forecasting, budgeting and scheduling aligned with business levels, while maintaining top standards of quality and service.

The Executive Chef will recruit and manage kitchen staff, supervise execution, and ensure compliance with nutrition and sanitation regulations.