Company DescriptionLocated on the coveted south shore of Maui in Wailea, Fairmont Kea Lani is Hawai?i's only all-suite and villa luxury oceanfront resort.
This newly transformed, distinctive property is located on the sunny shores of Polo Beach amongst 22 acres of tropical landscape, offering authentic Hawaiian cultural experiences and genuine personal service that embody the spirit of Aloha.From full-moon staff hikes and beach clean-ups to appreciation luncheons and birthday holidays, our team provides endless opportunities to learn and grow in both your personal and professional development.
Live and work in a place you love!What is in it for you:Comprehensive benefits package (Medical, Vision and Dental) including extended benefits like; Basic life insurance, TDI and Long-Term Disability for regular Full-time and Part-time employeesFlexible spending account (FSA)401(k) retirement savings plan and matching programPaid Vacation, holidays, personal and sick daysFood & Beverage, Spa and on property specific discounts (venue and property specific discounts may vary)Wellness OfferingsEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our AcademiesOpportunity to develop your talent and grow within your property and across the world!Employee ActivitiesJob DescriptionEvery memorable dining experience begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine.
As Ko Executive Chef, the care you devote to food and workspace preparation and collaboration with the culinary leadership team will result in the creation of truly spectacular fare that is the core culture of our Food and Beverage experience in making Ko a destination venue.Salary Range: $85,000 - $100,000What you will be doing:Work in partnership with the Ko General Manager to execute the smooth and flawless operation of the front and back of house.Have complete knowledge of all menu items, garnishes, contents and preparation methods for all food/menus in Ko RestaurantEnsuring high quality and consistency of all food preparation and presentation in/from the kitchenAnalyze food costs and help develop recipes for all menus of KoProvide an active presence in the Ko kitchen and venue floorWork in partnership with the Culinary Department Leaders and Kitchen Operations Manager to execute the smooth operation of heart of houseHelp Culinary leaders develop & oversee a comprehensive action plan based on results from the Annual Employee Engagement Survey in our areaDevelop new recipes relative to the concept and design overall menuEnsure standards for Ko cuisine styles is current and relevant on industry trendsOrder and arrange delivery of quality foods for the week that support local agriculture and fisherman.Controls all food inventories while maintaining food cost targets within the budgeted guidelinesControls culinary employees' productivity within budgeted figuresDevelop training programs will all kitchen employeesPromote and maintain a positive team role with all departmentsCoordinate all upkeep and maintenance of kitchen equipmentActively maintain Ko TripAdvisor Score and online reputation in partnership with the Ko General Manager, and Marketing/PR Manager in accordance with marketing standardsParticipate in media opportunities to showcase food & beverage productsTrack, record and maintain inventory stock including foods and kitchen equipment neededEnsure that overall cleanliness and maintenance of our kitchen exceeds expectationsResponsible for a clean workstation and follow all Health Department, EHC, and Orbisk Food Waste ManagementQualificationsYour experience and skills include:Must be able to effectively communicate both verbally and written, with all level of colleagues in an attentive, friendly, courteous and service oriented manner.Must be able to read and write to facilitate the communication process.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 environmentEducationHigh School diploma (or equivalent) and/or vocational trainingCulinary Degree from an accredited college, university or trade school preferredExperienceVast knowledge in island cuisine highlighting the culture of Maui's plantation eraMinimum of 5 years managing and cooking experience in an area of a similar, high volume environment requiredExperience in a 4-star large hotel or restaurant or a similar standard requiredExperience with administration such as food cost, schedules, menu design and labor costExcellent leadership and communication skills, with the ability to inspire and motivate a diverse teamLicenses or CertificatesTB ClearanceServSafe or Food Safety CertificationAdditional InformationAll 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.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.comWhy work for Accor?
So you can discover a world where life pulses with passion!Join the Accor Group, an ecosystem of over 45 brands, 5,600 hotels, 10,000 restaurants and lifestyle places, that welcome you.
With us, your personality is valued, your opportunities for growth know no boundaries.
Every action you take has a positive and memorable impact on the experience of our customers, your colleagues, and also, on the planet, contributing to pioneering the art of responsible hospitality.Hospitality is a work of heart!
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