EXECUTIVE CHEF

Job Details Job Location: Monkeypod Kitchen Wailea - Kihei, HI 96753

POSITION SUMMARY

Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Plan, direct, and coordinate all aspects of kitchen operations and the culinary team. Work with the General Manager to ensure that the restaurant concept is followed in all menu development and execution. The Chef is responsible to perform duties of all kitchen positions, if necessary. Essential Functions Statement(s) Responsible for the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing. Recruit, train, schedule, review, and discipline food production employees; enforce policies and procedures. Contribute information and analysis to strategic plans and reviews. Create and implement production, productivity, quality, and customer‑service standards. Continuously work to improve menu quality and consistency by analyzing food production records and menu expenses, standardizing production recipes, promoting kitchen staff interest in quality improvement, and implementing changes. Ensure that all products are consistently prepared and served according to our recipes, portioning, and serving standards. Keep all recipes current and accurate. Regularly review kitchen operations, including special event setups, prices, and special offers. Meet kitchen financial objectives by estimating requirements, providing input on the annual budget, designing menus, evaluating time‑saving production techniques, and training others in specialty techniques. Manage kitchen inventory, including ordering and receiving product. Establish and manage kitchen product pars to ensure the restaurant is always well stocked. Ensure that all products are received in the correct unit count and condition. Establish and maintain organization of the kitchen, walk‑in, dry storage, and chemical storage areas. Utilize Hot Schedules to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Make employment and termination decisions consistent with the General Manager's approval. Code department invoices correctly. Be knowledgeable of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Strive to master the craft of food, drink, and merrymaking, with Aloha. Work to continuously improve your craft. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Fill in where needed to ensure guest service standards are met with efficient operations. Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules. Assist in completion of all BOH employee 60‑day and annual reviews; communicate any employee feedback as needed. Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform exceptionally. Ensure BOH schedules are posted each Friday for the following Monday schedule start. Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily. Perform food orientation once a period for new employees. Ensure MSDS file is on hand and accessible for all staff. Arrange for BOH employees to participate in craft workshops at least twice per audit period. Meet with the General Manager for 1:1's twice per period and file notes accordingly on Dropbox. Host and conduct BOH quarterly employee meetings. Complete line‑item reporting each period. Conduct, complete, and file inspections each period and ensure action steps are being completed. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications Competency Statement(s) Customer Oriented – Ability to take care of the customers needs while following company procedures. Working Under Pressure – Ability to complete assigned tasks under stressful situations. Safety – Ability to work safely by following all safety policies and procedures. Active Listening – Ability to actively attend to, convey, and understand the comments and questions of others. Communication – Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Decision Making – Ability to make critical decisions while following company procedures. Goal Oriented – Ability to focus on a goal and obtain a pre‑determined result. Conflict Resolution – Ability to deal with others in an antagonistic situation. Coaching and Development – Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Friendly – Ability to exhibit a cheerful demeanor toward others. Communication, Oral – Ability to communicate effectively with others using the spoken word. Leadership – Ability to influence others to perform their jobs effectively and to be responsible for making decisions. Safety Awareness – Ability to identify and correct conditions that affect employee safety. Skills & Abilities Experience 6 years cooking experience. Prior experience as a HCR Sous Chef or Chef de Cuisine preferred or external Chef experience. Computer Skills Microsoft Excel, Microsoft Word, Hot Schedules. Certifications & Licenses Graduate of an accredited culinary school. Job offer contingent upon completion of background screening (any matters related to a management position may be considered in employment decisions). Other Requirements Knife set. Physical Demands Position requires lifting up to 55 lbs, frequent bending, pulling, and pushing. Requires standing, walking, and reaching throughout the shift. Must wear personal protective equipment (PPE) such as facemask, non‑slip shoes, back belt if lifting over 25 lbs, and safety gloves when using knives. Work Environment Fast paced, high‑energy, moderately noisy environment containing multiple personality types. Can become hot, crowded, and high‑pressure. #J-18808-Ljbffr Handcrafted Restaurants Group