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Specialty Chef-Kailua-Kona, HI
Come join our fun and hard working team!
Kailua-Kona, HI
Job Description
Summary
Oversee the day-to-day administration and culinary operations of the flight kitchen. This person is responsible for training, supervising, and working with the culinary staff to prepare, cook, and present menu items consistent with our customers’ culinary standards and excellence. Monitors and controls kitchen maintenance/sanitation, labor, and food costs; creates and enforces standards. Encourages, trains, and builds mutual trust, respect, and cooperation among team members.
Essential Responsibilities/Duties
- Passion for food, providing the ultimate customer service, and delivering the highest quality out of the flight kitchen.
- Ensures that all standards for food quality are consistently met or exceeded.
- Keeps all storage areas above hygiene standards and guarantees proper product rotation.
- Proficient knowledge of food safety programs, cooking supplies, and equipment.
- Manages the hot foods culinary team.
- Implementation of food ordering systems with the proper paperwork, ensuring all par levels are met, and no missing items or spoilage occurs.
- Control overproduction and keep wastage to a minimum.
- Implementation and consistently keeping waste logs up to date for Management review and financial use.
- Create and detail working / batch recipes for the team and train for proper usage.
- Team player with a positive attitude, creative, leading by example, articulate, and energetic with excellent mentoring and coaching skills.
- Flexible work schedule with the ability to cover shifts when needed.
- Ability to motivate and train employees on all levels and to build the team.
- Excellent oral, written, and organizational skills to always ensure smooth and efficient production flow to meet kitchen-ready times.
- Detailed oriented with a key focus on quality assurance and food safety guidelines.
- Efficient and effective planner with the ability to apply techniques and applications to obtain immediate positive financial and quality results.
- Effective communicator and demonstrator of a company mission statement and core values while producing a high-quality product.
- Perform Chef tables with FSQ, report findings to Management, and implement corrective action as required.
- Completes requisitions for replenishment of kitchen items.
- Completes special projects as assigned.
Knowledge, Skills, and Abilities
- Competent in working independently within the area of expertise.
- Ability to solve quality-related problems.
- Current on all culinary trends and activities to further his/ her culinary development.
- Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
- Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement.
- Ability to lead by example, believe in a strong team culture, and set the scene for high performance.
- On call 24 hours/7 days a week to respond to crisis situations to provide guidance on delays, flight cancellations, and other irregularities.
- Investigate and complete incidents/accidents documentation and enforcement of safety processes and legal requirements for all processes.
Experience/Education
- Bachelor’s degree in culinary science, preferred.
- Three (3) years of experience in Culinary Management in a high volume, quality operation required.
- Proficient culinary knowledge of terms, procedures, and practices; two (2) years of experience in a high-volume gourmet food service industry.
- At least two (2 years of experience/exposure to menu specifications.
- Must have the ability to calculate yields, ingredients, and measurements in accordance with specifications.
- Must be flexible and able to perform assigned tasks independently or as part of a work team to achieve company goals.
- Working knowledge of Good Manufacturing Practices, HACCP, USDA, and FDA compliance.
- Financial Management and Leadership skills.
- Effective training and employee relations skills.
- Effective written and verbal communication skills.
Supervisory Responsibility
This position has supervisory responsibility.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Physical Demands
The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is frequently required to sit; use hands to finger, handle, feel, talk, and hear. The employee is occasionally required to stand, walk, and reach with hands and arms. Specific vision abilities required by this job include close vision.
Position Type/Expected Hours of Work
- This is a full-time, exempt position in a 24/7/365 work environment.
- Days and hours of work vary based on operational needs and support.
- Must be willing to work any shift or days off as leadership assigns.
0-10%
Other Duties
Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
Contact Information
Please contact Sally Beers at 808-936-2040 or sbeers@flyingfood.com.
Job Summary
Start Date
ASAP
Employment Term and Type
Regular, Full Time
Hours per Week
40
Work Hours (i.e. shift)
AM
Salary and Benefits
$70,000 to $80,000/ Annual
Competitive pay and medical benefits.
Free meals, uniforms/shoes, and parking.
Matching 401K plan.
PTO.
Required Education
Bachelor's Degree
Required Experience
5+ years
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