Restaurant Chef (Italian Specialty)

Primary Duties and Responsibilities

• Promotes superior guest service.
• Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
• Consistently demonstrates collaborative, relationship building, welcoming and mutually respectful behaviors.
• Oversees entire kitchen operation.
• Manages culinary budget, labor costs, and oversees product purchasing.
• Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
• Tracks the kitchen’s inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes.
• Ensures the hygiene and food safety standards are met in all stages of food preparation.
• Ensures the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.
• Manages all kitchen team members.
• Creates upward mobility training for development of team members.
• Engages with guests and solicits feedback on quality of food and service.
• Utilizes with proficiency all systems, including ordering and payroll.
• Delivers performance reviews as assigned.
• Performs other related duties as assigned.

Minimum Qualifications

• Culinary Diploma from accredited institution and 5 to 7 years as a chef in a high-volume restaurant or an equivalent combination of education and experience.
• Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
• Must be able to lift and carry 40 lbs.
• Must possess a valid food workers card.
• Must be willing to work in a smoking environment.
• Must be willing to adhere to company health and safety measures.