Director of Culinary Operations

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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