Culinary - Main Kitchen - Chef De Cuisine

Halekulani is known for welcoming guests with gracious hospitality.  We are looking for passionate and dedicated team members that share our values of service and quality with an innovative spirit.  Join us!”

As an integral part of a team, the Chef de Cuisine is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to assisting all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  Assist to coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. Supervise Orchids, In Room Dining and Main kitchen.

• Maintain complete knowledge of and comply with

•  All departmental policies/service procedures/standards.
• Correct maintenance and use of equipment. 

• 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 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.
• Assist with resolving guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Review the daily activities; check the following:

• house count
• forecasted covers
• In House activity
• purchases
• meetings
• appointments
• VIPs/special guests

• Establish the day's priorities and assign production and prep tasks to staff to execute.
• Review daily specials and offer feedback to Sous Chef and Junior Sous Chef or kitchen staff.
• Meet Sous Chef and Junior 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.
• Assist with reviewing 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 quality of products received.
• Meet with the Floor Steward to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Assist that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Assist with recipe cards, production schedules, plating guides, 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 staff prepare menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff 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 staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Assist with proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Develop menu and direct the organization and preparation of food for the Employee Cafeteria.
• Review sales and food costs daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Assist to foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Assist with interviewing and hire new personnel according to hotel policies and standards.
• Assist to prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Assist in preparing daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Perform all other duties as may be required or assigned.

Sanitation and Safety: Ensure that the Culinary Department is following at all time, city, state sanitation laws and guidelines. Promote safety and safe work environment, with weekly inspection, training, and appropriate counseling. Be aware of OSHA regulations pertaining to the culinary and stewarding areas and ensure operation is in total compliance.

OTHERS: working knowledge of Micro Soft Outlook, Excel, Word, etc.

Good organizational and administrative skills

Other duties as assigned by upper management.

Reports To: Executive Chef, Director of Food & Beverage

Supervises: Sous Chef, Cooks, Floor Steward, and indirectly oversees culinary and stewarding staff.

• High school diploma or equivalent vocational training certificate, some college.
• A culinary degree is highly desirable.
• Minimum 8 years of culinary management experience in a similar position at a 4 diamond/star style Hotel or Restaurant.
• Worked at various stations in a kitchen.
• Previously worked with all products and food ingredients.

• Food handling or Serv Safe Certification required.

• Certification of Culinary training or apprenticeship desired.
• First Aid and CPR certification.

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Knowledge of food cost controls.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to expand/condense recipes.
• Fluency in English both verbal and non-verbal, as well as French Culinary Terms.  Good written communication skills.
• Knowledgeable with various computer programs.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to exert physical effort to transport up to 60 pounds.
• Ability to endure various physical movements throughout the work areas.
• Ability to reach 7 feet.
• Maintain a stationary position for up to 6 hours throughout work shift.

• Main Kitchen, Outlet Kitchens, Stewarding areas.
• Indoor, air-conditioned office
• Indoor/Outdoor, non-air conditioned

• Exposure to variable temperature conditions.
• Exposure to variable noise levels.
• Exposure to dust, chemicals, fumes, mites, and/or odor hazards.