Job Description

Providing Inspired Food & Beverage to highlight the destination we represent is one of our passions. Every memorable dining experience begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Resort Chef De Cuisine the care you devote to food and workspace preparation in all Resort Kitchens (with a focus on AMA Bar & Grill and Pilina Kitchens) and collaboration with the culinary leadership team of other venues and areas will result in the creation of truly spectacular fare that is the core culture of our Food and Beverage experience.

Responsible for providing Food service within Fairmont & Leading Quality Assurance (LQA) standards. Areas of responsibility will include and are not limited to the following:

• Have complete knowledge of all menu items, garnishes, contents and preparation methods for all food operations on property specifically in AMA Bar & Grill and Pilina Kitchens
• Ensuring high quality and consistency of all food preparation and presentation in/from the kitchen
• Analyze food costs and help develop recipes for AMA Bar & Grill and Pilina Restaurants
• Provide an active presence in the resort kitchens and venue floors, primarily AMA Bar & Grill and Pilina Kitchens
• Work in partnership with the Culinary Department Leaders and Kitchen Operations Manager to execute the smooth operation of heart of house, menu development, costing and and execution in AMA Bar & Grill and Pilina venues
• Help Culinary leaders develop & oversee a comprehensive action plan based on results from the Annual Employee Engagement Survey in our area
• Work closely with the Director of Hawaiian Culture and Culinary Leaders on property to develop/maintain and enhance the afternoon cultural food experience in Pilina
• Work in partnership with the Culinary Department Leaders and Kitchen Operations Manager to execute the smooth operation of heart of house
• Help Culinary leaders develop & oversee a comprehensive action plan based on results from the Annual Employee Engagement Survey
• Collaborate with other departments to contribute to the overall smooth operation of the hotel
• Drive revenue and profit through the implementation of strategies, practices, and promotions while keeping in line with the overall concept of each venue
• Help recruit, motivate, coach, and discipline all kitchen colleagues
• Assist with leading the Kitchen teams in all aspects of their department responsibilities, including training, supporting, and promoting their growth and development
• Complete one-on-one meetings and performance reviews in accordance with company guidelines
• Assist Executive Sous Chef with weekly and Monthly safety walk-throughs to ensure cleanliness and safety of all kitchen areas. Actively maintain a professional, clean and organized kitchen on property
• Assume and execute Executive Sous Chef Duties when Executive Sous Chef is not on property
• Maintain the safety and sanitation of all restaurants and kitchens in adherence to local Health Department of Health, EcoSure, and Covid-19 health and safety guidelines
• Responsible for all training for EcoSure (Food Safety), COVID-19, and Leanpath (Food Waste) SOP responsibilities
• Develop, track and drive culinary goals of the Leanpath Waste management system on property

Qualifications

• Must be able to speak, read, write and understand the English language
• Requires strong communication skills, both verbal and written
• Must be able to read and write to facilitate the communication process
• Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in presentation and preparation
• Must be an effective leader, manager, trainer, developer, administrator and team player with strong organizational skills
• Must be service oriented and capable of communicating effectively with persons involved in all levels of authority, both internally and externally
• Must possess basic computational ability
• Must possess computer skills, including, but not limited to, Microsoft Word, Excel, and e-mail functions
• Must be able to multi-task and be detail-oriented in a fast paced, high volume environment
• Must have ability to work independently and to prioritize or seek clarification in prioritizing work assignments
• Maintain a professional working environment and attitude
• High School diploma (or equivalent) and/or vocational training
• Culinary Degree from an accredited college, university or trade school
• Minimum of 5 years managing and cooking experience in all areas of a similar, high volume environment
• Experience in a 4-star large hotel or restaurant or a similar standard
• Experience with administration such as food cost, schedules, menu design and labor cost is an asset
• TB Clearance
• ServSafe Certification

Additional Information

All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA). This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

Visa Requirements: Applicants must be legally eligible to work the United States

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Join our ‘ohana today : Visit our website to learn more about living and working for Fairmont Hawai’i. www.fairmonthawaiijobs.com

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo! \ #BELIMITLESS