Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $49,400.00 - $66,700.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional Development
Flexible Schedule
Job Description
The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton, is a distinguished hotel located in the heart of Waikiki on the south shore of Honolulu. Known for its warm service and friendly staff, this hotel offers guests a comfortable home away from home experience that perfectly captures the 'Spirit of Aloha.' With 311 spacious guest rooms, every accommodation is designed to provide the comforts and amenities travelers expect, ensuring a welcoming and relaxing stay. The hotel is part of the Tapestry Collection by Hilton, a group known for distinctive and vibrant properties that offer authentic local experiences with the trusted... Show More
Job Requirements
- 2+ years of experience in a professional kitchen with at least 1 year in a leadership or senior line cook role
- Culinary degree or relevant certification preferred but not required
- Strong understanding of cooking techniques, food safety, and sanitation
- Excellent communication, leadership, and organizational skills
- Ability to thrive in a fast-paced, high-pressure environment
- Passion for food, creativity, and continuous learning
- Advanced knowledge of culinary, baking and pastry techniques
- Thorough knowledge of food preparation techniques and food hygiene practices
- Service oriented style with professional presentation skills
- Maintain high standards of personal appearance and grooming
- Experience managing and developing teams
- Results-driven leader who champions vision and execution
- Strong team player who owns and supports team responsibilities
- Excellent oral and written communication skills
- Detail oriented with excellent prioritization, time management, organizational and follow-up skills
- Demonstrated ability for process excellence and project management
- Experience implementing new food and beverage concepts
- Good financial acumen
- Basic understanding of health and safety, food hygiene and employment legislation
- Open availability and flexibility for business needs including some travel
- Comfortable with Word, PowerPoint and Excel
Job Qualifications
- 2+ years of experience in a professional kitchen with at least 1 year in a leadership or senior line cook role
- Culinary degree or relevant certification preferred but not required
- Strong understanding of cooking techniques, food safety, and sanitation
- Excellent communication, leadership, and organizational skills
- Ability to thrive in a fast-paced, high-pressure environment
- Passion for food, creativity, and continuous learning
- Advanced knowledge of culinary, baking and pastry techniques
- Thorough knowledge of food preparation techniques and food hygiene practices
- Service oriented style with professional presentation skills
- Maintain high standards of personal appearance and grooming
- Experience managing and developing teams
- Results-driven leader who champions vision and execution
- Strong team player who owns and supports team responsibilities
- Excellent oral and written communication skills
- Detail oriented with excellent prioritization, time management, organizational and follow-up skills
- Demonstrated ability for process excellence and project management
- Experience implementing new food and beverage concepts
- Good financial acumen
- Basic understanding of health and safety, food hygiene and employment legislation
Job Duties
- Support the Sous Chef in daily kitchen operations, food preparation, and service
- Supervise and assist line cooks and kitchen staff to ensure efficient and timely service
- Ensure food is prepared according to recipes, portioning, cooking, and presentation standards
- Assist in menu planning, development, and costing as needed
- Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations
- Monitor inventory levels, assist with ordering and receiving supplies
- Train and mentor junior kitchen staff, promoting a positive and professional work environment
- Step into the Sous Chef or Executive Chef role during absences as required
- Collaborate with the front-of-house team to ensure seamless service and guest satisfaction
- Provide leadership to create a culture and work environment based upon respect
- Provide opportunities for staff to learn, grow and develop their abilities through training and a positive, productive environment
- Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food
- Review menus and analyze recipes to determine labor and overhead costs and assign prices
- Hire, train, empower, coach and counsel, perform reviews, and manage salary reviews
- Implement payroll, reports, forecasts
- Coordinate operations with other restaurant departments to ensure efficient service
- Fill in where needed to ensure guest service standards and efficient operations
- Continually strive to develop the staff in all areas of managerial and professional development
- Ensure that policies on employee performance appraisals are followed and completed timely
- Fully understand and comply with all regulations pertaining to health, safety, and labor requirements
- Investigate and resolve guest complaints regarding food quality, service, or accommodation
- Perform other duties as requested by management
- Ability to work independently and with all levels of leadership in a fast paced environment
- Team player with enthusiastic outlook and creative mind
- Strong organizational skills and attention to detail
- Most work tasks performed indoors with moderate, controlled temperature
- Must be able to stand and exert well-paced mobility for at least 8 hours
- Must be able to maneuver in limited space and lift up to 20 lbs
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity
- Talking and hearing continuously during communication
- Vision including near vision and depth perception
- Requires manual dexterity to use and operate equipment
- Comfortable with Word, PowerPoint and Excel
- Open availability and flexibility for business needs including some travel
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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