Executive Chef (Dir of Culinary Operations) - Kona Village

About the role

OVERVIEW/BASIC FUNCTION: Responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. RESPONSIBILITIES: * To assure that the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property. * To assure that the operation is profitable in accordance with predetermined operational budgets. * To ensure that guests receive the utmost in quality of food and service. * Must be able to incorporate Hawaii specific cuisine that represents sense of place. * Foster and build relationships with vendors to source local products and resources that represent our sense of place. * To ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or their staffs. * To test and develop recipes that distinguish the culinary offerings of the property. * To maintain compliance with government regulations pertaining to food storage, preparation, and service. * To reduce the possibilities of sub-standard product and guest complaints. * To manage the development of junior personnel in both culinary and business skills. * All other duties as required. QUALIFICATIONS: * Experience: Minimum eight years kitchen experience in a luxury or ultra-luxury environment. Minimum five years experience in a similar position with a 5-star or 5-diamond property. * Education: Bachelor's degree in culinary arts, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience. * General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s 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. * Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business. * Language: Required to speak, read and write English, with fluency in other languages preferred. * Physical Requirements: Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. SALARY RANGE: * $190,000 - 205,000 Annually

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