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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $90,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Annual incentive plan
Sign-On Bonus
Transitional housing available
Employee Discounts
Job Description
Kona Village Resort, A Rosewood Resort, is a prestigious hospitality establishment located on the Kona Coast of the Big Island of Hawai'i. The resort spans an impressive 81 acres of stunning geological landscapes that highlight the natural richness and cultural heritage of the region. As an iconic destination, Kona Village Resort reopened in 2023, embracing the local history, culture, and environment to offer guests a unique and immersive experience. This resort is renowned for its 150 unique standalone guest hales, or traditional homes, decorated with locally-inspired furnishings that emphasize the authentic spirit of Hawai'i. Less than 10 miles from Kona... Show More
Job Requirements
- Education equivalent to high school diploma or GED
- Minimum of 5 years experience in culinary management, preferably within a resort or luxury hotel setting
- Strong organizational and multitasking abilities
- Ability to work flexible hours including weekends and holidays
- Positive attitude and excellent interpersonal skills
- Physical ability to stand for extended periods
- Knowledge of inventory and ordering systems
- Understanding of food cost and labor cost controls
- Compliance with all health and safety regulations
- Ability to work collaboratively within a team environment
Job Qualifications
- Proven experience managing kitchen operations in a high-end resort or hospitality environment
- Strong leadership and team management skills
- Knowledge of food safety and sanitation regulations
- Experience in menu development and cost control
- Ability to communicate effectively with staff and guests
- Skilled in inventory management and purchasing
- Familiarity with scheduling and labor management
- Competence in handling guest relations and complaint resolution
- Ability to train and mentor staff
- Culinary degree or equivalent professional experience highly preferred
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
- Ensure that standards are maintained at a superior level on a daily basis
- Review daily activities including house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, VIPs and special guests
- Maintain staff compliance with all departmental and resort policies and procedures
- Establish daily priorities and assign production and prep tasks to staff
- Review daily features and provide feedback to Executive Sous Chef and Restaurant Manager
- Review restaurant function sheets and post function sheets for the next 7 days
- Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels and other job performance information
- Communicate shifts changes and delegate tasks
- Take physical inventory of specified food items
- Place daily produce, meat, and seafood orders
- Requisition day’s supplies and ensure correct receipt and storage
- Coordinate with Purchasing and Storeroom personnel and ensure product quality
- Meet with Chief Steward to review equipment needs, banquet assistance, cleaning schedules, health and safety follow up
- Ensure staff punctuality and document absences
- Coordinate staff breaks
- Inspect grooming and uniforms of staff
- Verify completion of opening duties
- Ensure kitchen work areas are stocked with tools, supplies, and equipment
- Maintain current recipe cards, allergen charts, production schedules, plating guides, and photographs
- Ensure POS printers are operational
- Ensure staff prepare menu items following recipes, yield guides and plating guides
- Monitor staff performance and correct deficiencies
- Assist on the line or expedite during service
- Manage shortages and proactively reorder items
- Inform F&B Service Staff of menu changes
- Conduct dining room table touches and observe guest reactions
- Promote positive guest relations
- Be knowledgeable about resort services, features and local attractions
- Handle guest complaints following standard procedures
- Walk through kitchen areas and correct deficiencies
- Ensure quality and detail maintenance
- Inspect cleanliness of kitchen and workstations
- Enforce compliance with state sanitation and health regulations
- Maintain proper storage procedures
- Instruct staff in proper use and safety of machinery
- Submit maintenance work orders to Engineering
- Develop and test new menu items and write recipes
- Assist Catering department with special function menus and client meetings
- Supervise employee cafeteria food preparation
- Review sales and food cost data daily
- Minimize waste and maintain forecasted food and labor costs
- Ensure efficient utilization of excess items
- Monitor completion of opening and closing duties
- Foster a cooperative working climate
- Oversee training programs for new and existing staff
- Reevaluate kitchen positions and make necessary changes
- Provide performance feedback and handle disciplinary issues
- Conduct scheduled performance appraisals
- Document service logs and follow up on shift notes
- Exhibit friendly, helpful and courteous demeanor
- Participate in daily shift meetings
- Accept feedback positively
- Perform all other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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