Executive Chef - HaLani
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we need to map content to these headings. We have company description: could be "About the role" or maybe "About the company". But they gave examples; we can use "About the role" for company description? Might be okay. However they said do NOT repeat the job title as a heading (the page already shows it) and do NOT put Job ID / requisition numbers as headings — fold minor metadata into a short
or drop it. We have base salary range and bonus potential: that is Pay. So we need a Pay section with that info. We have responsibilities list: bullet points after "The Executive Chef - HāLani will be responsible for:" then a list of duties. So Responsibilities section. We have Skills section: after "Skills Ability to step into any culinary station..." etc. So Skills. We have Qualifications: after "Qualifications Minimum 3 years experience..." etc. We have Benefits? Not mentioned explicitly. No benefits details. So we should not create Benefits section. Schedule: we have mention: "Salaried exempt position requires work on unstructured schedule and availability on weekends and holidays as well as evenings. Schedule is dictated by demands of the business, including training and administrative requirements." That's schedule info. So we can create Schedule section. We also have Physical Demands: maybe could be part of Requirements? Not listed as a heading but we could include under Requirements? The instruction: use headings for sections like Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Physical Demands could be part of Requirements or maybe we could create a Requirements section that includes physical demands and maybe other requirements. However we already have Qualifications separate. Could combine physical demands into Requirements. We also have "Additional Information" about Auberge Collection and DHL Mahi Staffing EEO etc. That's boilerplate; we should remove EEO/equal-opportunity/scrap warning boilerplate. Also remove navigation, cookie, legal, duplicated lines. So we should drop the Additional Information about Auberge Collection? It's not boilerplate but it's extra company info; maybe we can keep as part of Company Description? The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. Remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate, duplicated lines, and application instructions. The Additional Information about Auberge Collection is substantive? It describes the collection; could be considered company description. Might keep as part of Company Description (About the role). The EEO statements are boilerplate; remove them. Also the DHL Mahi Staffing, LLC is an Equal Opportunity Employer line etc. Remove. Also "Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge" maybe considered navigation/social; could be removed as it's not substantive job info. The instruction: remove cookie/navigation/legal/EEO/equal-opportunity/scam-warning boilerplate, duplicated lines, and application instructions. Social media links maybe navigation; we can drop. Also "For more information: auberge.com/mauna-lani" maybe navigation; drop. Thus we keep: - Company Description paragraph (first paragraph about Mauna Lani). Keep that. - Pay: base salary range $130k - $140k + 15% Bonus potential. - Responsibilities: list of duties. - Skills: list. - Qualifications: list. - Schedule: mention unstructured schedule, weekends, holidays, evenings. - Possibly Requirements: maybe include Physical Demands and other requirements like ability to walk dining room, etc. But we already have Skills and Qualifications; Physical Demands could be under Requirements. Let's create a Requirements section that includes Physical Demands and maybe other requirements like ability to read/write English, self-motivated, detail oriented, etc. However many of those are in Skills or Qualifications. Actually the text after Skills includes many ability statements: "Ability to step into any culinary station... Knowledge of a wide range... Understanding of basic food cost... Experience in training... Ability to work on computers... Ability to follow instruction... Minimize waste... Ability to read, write, speak and understand English... Must be self-motivated... Ability to project self... Individual should be detail oriented... Ability to think and respond quickly... Ability to make decisions... Must be able to perform mental activities such as learning, thinking, following instructions, concentrating, interacting with others, handling stressful situations, self control, attention to detail and being reliable." These are more like Skills/Requirements. The earlier "Skills Ability to step into any culinary station..." seems to be a heading "Skills". Then after that paragraph continues with many ability statements; maybe those are also skills. So we can treat all after "Skills" as Skills section content. Thus we have Skills section covering all those ability statements. Qualifications: "Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar." That's it. Physical Demands: "Indoor environment that is hot, humid, sometimes wet conditions." Could be part of Requirements or maybe we add a Requirements section that includes Physical Demands and maybe other requirements like ability to walk dining room etc. But ability to walk dining room is in responsibilities? Actually "Ability to walk the dining room and interact with guests" is under responsibilities list. So we can keep that there. Thus we can have Requirements section for Physical Demands only. Or we could incorporate Physical Demands into Skills? Better to have a Requirements section for physical demands. Thus sections: About the role (company description), Pay, Responsibilities, Skills, Qualifications, Requirements (Physical Demands), Schedule. Check if any content duplicated: ensure we preserve all substantive info. Now we need to output HTML fragment with
headings and - for lists,
for prose.
We must not include any extra markup like or . Just the fragment.
Let's craft:
About the role
Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion.
Pay
The base salary range for this position is $130k - $140k + 15% Bonus potential.
Responsibilities
- Menu Development of and In Room Dining
- Accountability of staff based on progressive discipline
- Working closely with FOH counterpart on steps of service and staff training
- Attending sales mix meetings with respective parties
- Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties.
- Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area.
- Maintaining quality and consistency whilst continually pushing and innovating
- Working as expeditor
- Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented.
- Participate in management training sessions, communication and planning meetings.
- Participate in employee and community relation functions.
- Position the restaurant for continued growth and success.
- Ability to walk the dining room and interact with guests
- Performs other duties as required.
Skills
- Ability to step into any culinary station in the kitchen including pastry line.
- Knowledge of a wide range of cooking styles including European, American, and fusion techniques.
- Understanding of basic food cost and payroll cost control.
- Experience in training and creating training materials.
- Ability to work on computers and understanding of Excel and Word programs.
- The ability to follow instruction, direction, and meet deadlines.
- Minimize waste and spoilage.
- Ability to read, write, speak and understand the English language.
- Must be self-motivated and results oriented.
- Ability to project self in a professional manner.
- Individual should be detail oriented and accurate.
- The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand.
- Ability to make decisions that are in the guests and department’s best interests.
- Must be able to perform mental activities such as learning, thinking, following instructions, concentrating, interacting with others, handling stressful situations, self control, attention to detail and being reliable.
Qualifications
- Minimum 3 years experience in a similar position, in a related setting with lead responsibilities.
- Have experience in restaurants and luxury hotels preferred.
- Have experience cooking Mediterranean or similar.
Requirements
- Indoor environment that is hot, humid, sometimes wet conditions.
Schedule
Salaried exempt position requires work on unstructured schedule and availability on weekends and holidays as well as evenings. Schedule is dictated by demands of the business, including training and administrative requirements.
Check for any leftover boilerplate: we removed company description social links, additional info about Auberge Collection, EEO statements. Good.
Now ensure we didn't miss any substantive info: The original also had "Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge" removed; "For more information: auberge.com/mauna-lani" removed; "Additional Information Auberge Collection..." removed; EEO removed. All substantive content about job is preserved.
Check if any responsibilities missing: The original list after "The Executive Chef - HāLani will be responsible for:" includes: Menu Development of and In Room Dining (makes sense as one bullet). Then "Accountability of staff based on progressive discipline". Then "Working closely with FOH counterpart on steps of service and staff training". Then "Attending sales mix meetings with respective parties". Then "Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties." Then "Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area." Then "Maintaining quality and consistency whilst continually pushing and innovating". Then "Working as expeditor". Then "Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented." Then "Participate in management training sessions, communication and planning meetings." Then "Participate in employee and community relation functions." Then "Position the restaurant for continued growth and success." Then "Ability to walk the dining room and interact with guests". Then "Performs other duties as required."
All captured.
Skills: we captured all ability statements after "Skills". Ensure we didn
for prose. We must not include any extra markup like or . Just the fragment. Let's craft:
About the role
Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion.
Pay
The base salary range for this position is $130k - $140k + 15% Bonus potential.
Responsibilities
- Menu Development of and In Room Dining
- Accountability of staff based on progressive discipline
- Working closely with FOH counterpart on steps of service and staff training
- Attending sales mix meetings with respective parties
- Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties.
- Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area.
- Maintaining quality and consistency whilst continually pushing and innovating
- Working as expeditor
- Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented.
- Participate in management training sessions, communication and planning meetings.
- Participate in employee and community relation functions.
- Position the restaurant for continued growth and success.
- Ability to walk the dining room and interact with guests
- Performs other duties as required.
Skills
- Ability to step into any culinary station in the kitchen including pastry line.
- Knowledge of a wide range of cooking styles including European, American, and fusion techniques.
- Understanding of basic food cost and payroll cost control.
- Experience in training and creating training materials.
- Ability to work on computers and understanding of Excel and Word programs.
- The ability to follow instruction, direction, and meet deadlines.
- Minimize waste and spoilage.
- Ability to read, write, speak and understand the English language.
- Must be self-motivated and results oriented.
- Ability to project self in a professional manner.
- Individual should be detail oriented and accurate.
- The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand.
- Ability to make decisions that are in the guests and department’s best interests.
- Must be able to perform mental activities such as learning, thinking, following instructions, concentrating, interacting with others, handling stressful situations, self control, attention to detail and being reliable.
Qualifications
- Minimum 3 years experience in a similar position, in a related setting with lead responsibilities.
- Have experience in restaurants and luxury hotels preferred.
- Have experience cooking Mediterranean or similar.
Requirements
- Indoor environment that is hot, humid, sometimes wet conditions.
Schedule
Salaried exempt position requires work on unstructured schedule and availability on weekends and holidays as well as evenings. Schedule is dictated by demands of the business, including training and administrative requirements.
Check for any leftover boilerplate: we removed company description social links, additional info about Auberge Collection, EEO statements. Good. Now ensure we didn't miss any substantive info: The original also had "Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge" removed; "For more information: auberge.com/mauna-lani" removed; "Additional Information Auberge Collection..." removed; EEO removed. All substantive content about job is preserved. Check if any responsibilities missing: The original list after "The Executive Chef - HāLani will be responsible for:" includes: Menu Development of and In Room Dining (makes sense as one bullet). Then "Accountability of staff based on progressive discipline". Then "Working closely with FOH counterpart on steps of service and staff training". Then "Attending sales mix meetings with respective parties". Then "Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties." Then "Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area." Then "Maintaining quality and consistency whilst continually pushing and innovating". Then "Working as expeditor". Then "Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented." Then "Participate in management training sessions, communication and planning meetings." Then "Participate in employee and community relation functions." Then "Position the restaurant for continued growth and success." Then "Ability to walk the dining room and interact with guests". Then "Performs other duties as required." All captured. Skills: we captured all ability statements after "Skills". Ensure we didn