The Club at Hokuli’a located near Kailua-Kona, on the Big Island of Hawaii, is searching for a hands-on Executive Chef to lead and elevate its intimate culinary offerings. This senior management level leader will oversee all aspects of the Food experience at the Club, with the direct support of the Food & Beverage Director as well as the Club’s General Manager.
Successful candidates will have experience in positively leading an active, quality a la carte dining program as well as large banquet events. Candidates will demonstrate a proven track record of sound business management experience, kitchen financial acumen, and an ability to train and develop staff. The Club’s food offerings aim to provide a reflection of the relaxed sophistication of this amazing Hawaiian property, while maintaining a grounded focus on “club food, done well”.
Prior Club experience is preferred, as well as a keen understanding of the local resources available for quality food supplies. The Club’s management team is a collaborative, professional and supportive group.
If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and “creating a home away from home” for members and guests, we would love to hear from you.
A cover letter and current resume should be emailed in .PDF format.

QUALIFICATIONS:

Skills & Abilities:

• Ability to manage production of food ensuring consistent quality.
• Able to hire, train and manage staff effectively.
• Ability to communicate clear instructions and comprehend and carry out instructions.
• Speak clearly and listen attentively with staff and guests
• Must be multi-task and detail oriented in a fast paced environment.
• Ability to maintain professional appearance at all times.
• Able to work flexible schedule including nights, weekends, and holidays.
• Strong interpersonal, verbal and written communication skills.
• Basic math skills necessary to execute recipes, measurements, requisition amounts and portion sizes.
• Proficient in Inventory Control, Microsoft Word, Excel, e-mail, and internet.
• Ability to read, write, see, speak, and hear English.

Experience:

• 5-7 years experience in culinary field
• 2-3 years experience culinary management

Education/Certifications:

• High School diploma, Culinary School or Community College program certificate or equivalent preferred.
• Requires having or ability to obtain any state or federally required license or certification.

PHYSICAL REQUIREMENTS:

• Able to stand for prolonged periods of time in a confined space.
• Manipulate and work with sharp knives and other kitchen utensils and equipment.
• Handle extremely hot pots and pans.
• Work with hot ovens and be exposed to steam.
• Work with and around flammable materials.
• Handle toxic cleaning chemicals.
• Work with electrical current.
• Be exposed to hot and cold temperature extremes.
• Able to visually observe condition of surroundings.
• Able to bend, stoop, lift and carry objects weighing up to 50lbs.
• Able to push goods on a hand cart up to 200lbs.

• Plan, prepare and execute menus
• Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product.
• Prepare prep lists to guide staff with the kitchen’s needs for service.
• Perform line and/or prep responsibilities as required.
• Hire, supervise, train, counsel, evaluate and discipline kitchen staff.
• Supervise kitchen preparation of all stations and the production of all food to ensure consistency.
• Provide immediate and timely service to all members and their guests.
• Complete quality control line check for each meal period.
• Work as expediter for the kitchen as needed.
• Notify F&B Director of member complaints at the time that they occur.
• Assure ongoing cleaning of all equipment used immediately following use and general cleaning.
• Provide input regarding functions, menus, policies, etc.
• Control food costs by utilizing using readily available and seasonal ingredients, identifying and qualifying suppliers, setting standards for quality and quantity.
• Responsible for adhering to budget with regards to team labor, food cost of sales, etc.
• Utilize ChefTec software to enter invoices and recipes to generate plate costs and ensure inventory accuracy.
• Perform monthly inventory and ensure a consistent count of all food products.
• Maintain all necessary paper systems.
• Schedule culinary staff according to anticipated business levels.
• Perform the hiring, training and managing of culinary staff on proper job position requirements and expectations.
• Attend any and all meetings regarding food and beverage planning.
• Other duties as deemed necessary by The Club
  Job Type: Full-time
  Pay: $100,000.00 - $130,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso