GENERAL INFORMATION

Country/Region
United States of America
Province/City
Hawaii
Hiring Entity
Kona Village Resort, A Rosewood Resort
Department
Food & Beverage - Culinary
Job Type
Full-time Permanent

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.

ABOUT US

Located on the Kona Coast of the Big Island of Hawai‘i, the iconic Kona Village Resort welcomes back ‘ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort draws inspiration from the history of the site, local culture and natural elements.
Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort debuts 150 unique, standalone guest hales with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort’s beloved Shipwreck Bar and Talk Story Bar, offers elevated yet relaxed experiences. The resort also offers an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations

• 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.