Chef de Cuisine

Work with one of Hawaii's largest and most well-known brand on the island! (1) positions available.

Location: (1) open position in Kaka'ako

Reports to: Store Level: Restaurant Manager or GM | Culinary Level: Corporate Chef

Direct Reports: Sous Chefs, Lead Cooks, Cooks, Dish/Prep Cooks, Poke Crew

Summary: The Chef de Cuisine is responsible for delivering an exceptional high quality food experience while also managing a profitable food operation. The Chef de Cuisine will work with the corporate chef to create and execute a must visit food establishment centered around our reputation for great tasting poke. The Chef de Cuisine will be responsible for delivering consistently outstanding poke and local/Pan Pacific dishes while implementing safe food handling practices, maintaining a clean and organized kitchen and managing food sales, and labor, food and supplies cost.

Essential job functions:

Human resources:

• Work in tandem with restaurant manager to hire, coach, counsel and conduct performance evaluations of direct reports.
• Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
• Executes disciplinary action, including termination, of culinary team when necessary according to company standards.
• Work with corporate chef to develop and conduct training seminars for cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, and presentation.
• Work with restaurant manager to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Attend and participate in culinary job/career fairs when appropriate.Financial/labor costs:
• Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
• Develop and maintain reports to ensure proper food usage happens.
• Manage weekly kitchen labor schedules for production and service, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
• Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
• Work with restaurant manager to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary:

• Manage and continually monitor food production execution to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Conduct hands-on teaching and training in kitchen, working closely with cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate FOH/BOH staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in kitchen.
• Develop, implement and maintain sanitation practices and protocol.
• Work with corporate chef on on-going menu development for our standard menus, internal menu tastings, and special events.
• Work with corporate chef on culinary educational training programs.
• Work restaurant manager and corporate chef on special menu requests, creating menus, thinking through logistics, cost and labor.Administrative:
• Edit weekly kitchen menus for portioning, menu design and other details, making changes to menus as needed.
• Manage and maintain kitchen systems and tools: order guides, inventory sheets, prep lists, shrink logs.
• Maintain back office kitchen needs.
• Fulfill all administrative responsibilities of as needed.Meetings:
• Attend operations meetings, and communicate to sous chefs operational challenges, solutions, and other important issues.
• Meet weekly with restaurant manager.
• Conducting pre shift, weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
• Work with corporate chef on preparing and conducting meetings with culinary team to review new menus, new presentation and new production methodologies.General responsibilities:
• Travel, as necessary, to different properties/venues.
• Perform and execute requests from executive team.
• Attend and participate in all scheduled meetings and training sessions.
• Follow proper time-keeping policies and procedures.
• Follow sign-in and sign-out procedure for keys.
• Know and follow all company emergency and safety procedures.Standards:
• Always practice company culture.
• Protect assets of the property.
• Maintain professional appearance and behavior when in contact with guests and associates.
• Follow policies and procedures in training manuals and associate handbook.
• Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.

Education, Training, Skills and Experience Requirements:

• AOS Culinary School graduate or related training.
• Passionate culinarian with great palette and sense of presentation.
• Ability to handle multiple tasks, adapt to change and work well in environment with time constraints.
• Ability to troubleshoot effectively.
• Detail-oriented with good organizational skills, performing work accurately and efficiently while meeting deadlines.
• Demonstrated excellent communication skills, both oral and written.
• Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff.
• Ability to effectively train and develop staff and build team morale.
• Ability to hold others accountable for following company standards and procedures.
• Ability to innovate and implement new ideas.
• Demonstrated effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food and applicable direct operating costs.
• Possesses administrative skills: knowledge of spreadsheet, database, word processing programs, general office equipment: copier, fax, scanner.
• Able to work independently and on a team.
• Knowledge of food costing models, menu mix and engineering models.
• Knowledge of food service sanitation.
• Willingness to be open, to learn, and take on new responsibilities.
• Regular, predictable attendance.
• Able to lift 50 lbs repeatedly.
• Ability to work flexible schedule including weekend and holidays in order to accommodate business levels.
• Other duties as assigned.

Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Sitting at a desk or table working on a computer, walking (less than 25% of the time). Vision, hearing, speech and literacy (critical). Lifting, pushing, pulling or carrying (less than 30% of the time). Bending, kneeling, continuously standing, (more than 50% of the time). Using chemical agents or wearing protective clothing (less than 30% of the time).

COMPENSATION: $70K+ DOE. This is a full time exempt salaried position that includes benefits.

Apply now to set up a Zoom interview this week. More information to be discussed during the interview!

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekend availability

Work setting:

• Casual dining restaurant
• Fine dining restaurant
• Upscale casual restaurant

Ability to commute/relocate:

• Honolulu, HI: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Required)
• Cooking: 1 year (Required)

Work Location: In person

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