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General Responsibilities

To perform all tasks in the Kitchen; relieves Executive Sous Chef; supervises and trains all employees in the Kitchen. Assists the Executive Chef and Executive Sous Chef in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel's standards of food quality, freshness and cleanliness.

Specific Duties

• Prepare menu items in accordance with hotel recipes and standards.

• Train, supervise, evaluate and schedule all Kitchen staff.

• Fulfill management duties of the Executive Chef or Executive Sous Chef in their absence.

• Take necessary steps to maintain proper food and labor cost control.

• Review, plan and develop menus for banquet functions as well as restaurants.

•Ensures the operational safety and cleanliness of all kitchen working areas and
equipment.

• Assists with administrative duties such as food ordering, payroll and receiving.

•Report all suspicious persons or activities and hazardous or unsafe conditions to the
Security Department.

•Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.

•Respond to all guest questions. Provide guest assistance, direction and information as
requested when working in public areas.

• Performs a variety of duties as assigned.

Specific Job Knowledge, Skills & Abilities

• Knowledge of the fundamentals of cooking or baking preparation.

• Knowledge of accepted standards of sanitation.

•Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer,
steamer, kettle, etc.)

•Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes.

•Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks
and have high levels of patience.

•Ability to read, write and understand the English language in order to complete
requisitions, read recipes and communicate with other employees.

•Ability to deal with internal and external customers, some of whom will require high
levels of patience, tact and diplomacy to diffuse anger, collect accurate information and
resolve conflict.

Experience

• Eight (8) years culinary experience required.

Licenses or Certification

• Certification of tuberculosis clearance required.

• CPR and Standard First Aid Certification preferred.

• Kitchen Sanitation Certificate preferred.

Physical Requirements

•Ability to grasp, lift and/or carry up to 50 lbs., and or otherwise, move or push goods on a
hand cart/truck weighing a maximum of 300 lbs. on a continuous schedule.

•Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.)

• Ability to stand for extended periods oftime and work in confined spaces.

• Ability to perform duties within extreme temperature ranges.

•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

•Ability to work varying shifts and maintain attendance in accordance with the hotel's
attendance policy.

Safety Requirements

None provided

Grooming

•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

Other Qualifications

• High School Diploma or General Education Diploma required.

• Associate of Arts degree in the Culinary field preferred.


The Kahala Resort

Employer

The Kahala Resort

Department

Kitchen

Division

None provided

Responsible To

Executive Chef; Executive Sous Chef

Supervises

None provided

Hourly Wage Scale

$25.08


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