Executive Chef - HaLani

The base salary range for this position is $130k - $140k + 15% Bonus potential The Executive Chef - HāLani will be responsible for: • Menu Development of and In Room Dining • Accountability of staff based on progressive discipline • Working closely with FOH counterpart on steps of service and staff training • Attending sales mix meetings with respective parties • Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties. • Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area. • Maintaining quality and consistency whilst continually pushing and innovating • Working as expeditor • Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. • Participate in management training sessions, communication and planning meetings. • Participate in employee and community relation functions. • Position the restaurant for continued growth and success. • Ability to walk the dining room and interact with guests • Performs other duties as required. Physical Demands • Indoor environment that is hot, humid, sometimes wet conditions. • Salaried exempt position requires work on unstructured schedule and availability on weekends and holidays as well as evenings. Schedule is dictated by demands of the business, including training and administrative requirements. Skills • Ability to step into any culinary station in the kitchen including pastry line. • Knowledge of a wide range of cooking styles including European, American, and fusion techniques. • Understanding of basic food cost and payroll cost control. • Experience in training and creating training materials. • Ability to work on computers and understanding of Excel and Word programs. • The ability to follow instruction, direction, and meet deadlines. Minimize waste and spoilage. • Ability to read, write, speak and understand the English language. • Must be self-motivated and results oriented. • Ability to project self in a professional manner. • Individual should be detail oriented and accurate. • The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand. • Ability to make decisions that are in the guests and department's best interests. • Must be able to perform mental activities such as learning, thinking, following instructions, concentrating, interacting with others, handling stressful situations, self control, attention to detail and being reliable. Qualifications • Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. • Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar. Additional Information