Familiarity with Hawaiian culture and cuisine - preferably having worked in Hawaii.
Minimum 4 years of experience in a similar multi-unit position.
Must have an extensive knowledge of food products, recipes, and preparation and presentation styles.
Responsibilities
Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements.
Review and analyze financial reports and apply findings in a practical manner to improve the overall operations.
Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages.