Executive Chef

SkyBridge Luxury & Associates is seeking an experienced Executive Chef to join a luxury resort nestled in the lush community of O'ahu, renowned for its natural beauty and aloha spirit.
If you're passionate about crafting exceptional culinary experiences and thrive in a welcoming environment rooted in Hawaiian culture, this opportunity is for you.
*Must have Union Experience* *Must have Remote Luxury Resort Experience* ESSENTIAL JOB FUNCTIONS * Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
* 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 at 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.
* Resolve guest complaints, ensuring guest satisfaction.
* Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
* Review the daily activities; check the following: * house count * forecasted covers for each outlet * Catering activity * purchases * meetings * appointments * VIPs/special guests * Establish the day's priorities and assign production and prep tasks to employees to execute.
* Review daily specials and offer feedback to Sous Chefs.
* Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
* Meet with the 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.
* Review 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 the quality of products received.
* Meet with the Head Steward to review equipment needs, Banquet plate assistance, cleaning schedule/project status, Health/Safety, and sanitation follow-up.
* Ensure that employee reports to work as scheduled; document any late or absent employees.
* Coordinate breaks for employees.
* Inspect grooming and attire of employees; rectify any deficiencies.
* Check and ensure that all opening duties are completed to standard.
* Ensure that each Kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
* Ensure that recipe cards, production schedules, plating guides, and 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 employees prepare menu items following recipes and yield guides, according to department standards.
* Monitor the performance of employees and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
* Work online during service and assist wherever needed.
* Be aware of any shortages and make arrangements before the item runs out.
* Ensure that F&B Service Employees are informed of 86 items and the amount of available menu specials throughout the meal period.
* Observe guest reactions and confer with service employees 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 employees to rectify any deficiencies.
* Ensure that employees maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
* Maintain proper storage procedures as specified by the Health Department and Hotel requirements.
* Instruct employees in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
* Complete work orders for maintenance repairs and submit them to Property Operations.
Contact Property Operations directly for urgent repairs.
* Develop new menu items, test and write recipes.
* Assist the Catering Department with developing special menus for functions; meet with clients as requested.
Qualifications * High school diploma or equivalent vocational training certificate, some college.
* Certification of Culinary training or apprenticeship.
* 3-5 years of experience in a similar position at an upscale/4 Diamond Hotel or Restaurant.
* Work all stations in the Kitchen.
* Food handling certificate.
* Fluency in English both verbal and written.
* Compute basic arithmetic.
* Provide legible communication.
* Knowledge of food cost controls.
* Previously worked with all products and food ingredients.
* Operate, clean, and maintain all equipment required in job functions.
* Plan and develop menus and recipes.
* Expand and condense recipes.
* Ability to: * perform job functions with attention to detail, speed, and accuracy.
* prioritize and organize.
* be a clear thinker, remain calm, and resolve problems using good judgment.
* follow directions thoroughly.
* understand guests’ service needs.
* work cohesively with co-workers as part of a team.
* work with minimal supervision.
* maintain confidentiality of guest information and pertinent hotel data.
* ascertain departmental training needs and provide such training.
* direct performance of employees and follow up with corrections when needed.
Job Type: Full-time Pay: $175,000.
00 - $185,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Flexible schedule * Health insurance * Paid time off * Retirement plan * Vision insurance Experience level: * 5 years Shift: * 12 hour shift * Day shift * Evening shift Supplemental pay types: * Yearly bonus Weekly day range: * Weekends as needed Work setting: * Hotel * Resort Ability to Relocate: * Honolulu, HI: Relocate before starting work (Required) Work Location: In person