Executive Chef NF-04

Full Job Description

This position is located at Hale Ikena, Fort Shafter, Hawaii (Island of Oahu). Incentives and Bonuses Incentives will not be paid.

To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A minimum qualified candidate must possess the following: MINIMUM QUALIFICATION CRITERIA Culinary management experience in full-service restaurants and catering operations which included various cooking styles or techniques; menu planning; inventory and supply management; and staff supervision.

Experience as an assistant/sous chef or successful completion of an accredited culinary program is highly preferred.

*Resume MUST clearly reflect the knowledge and experience listed under the minimum qualification criteria above.

In addition to the above qualifications, candidates who possess ALL of the following qualifications will be considered "Highly Preferred" or "Best Qualified": HIGHLY QUALIFIED CRITERIA Must Have the following: At least 2 years' experience or more supervising at least 5 or more employees.

At least 2 years' experience or more with grab and go style operations or mobile catering At least 5 years' experience creating menus to include pricing.

At least 3 years' catering experience.

NOTE: Applicants who meet both minimum qualification criteria AND highly qualification criteria will be referred to the selecting official for first consideration. Major Duties:

• Within a club, restaurant, or lodging facility plans and manages the day-to-day food service program where full-service restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to complex and innovative cooking methods.
• Balances nutritional values of menus and ensures the quality of the total food service program. Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Develops operating budget and identifies labor, equipment, and supply cost elements. Controls pricing; food/supply ordering, storage, and issue; and food production methods and techniques.