Description
Under the direction of the Executive Chef, assists in managing back of house operations. Supervises all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation and other culinary operations. Responsible for assisting in menu planning and development, cost control and ensuring excellent direction in the standards and practices of the culinary department.
Essential Functions:

• Prepares a wide variety of hot foods from various stations following traditional and modern recipes and maintains current recipes.
• Assists the Executive Chef in creating new and exciting items to renew the menus.
• Expedites and garnishes food at all venues and supervises food quality throughout service.
• Monitors stocks and supplies for all food ingredients as well as makes appropriate orders within budget.
• Checks quality of material and condition of equipment and devices used for cooking.
• Maintains clean and orderly cooking stations and adheres to health and safety standards.

Requirements

• 5+ years' experience cooking in a reputable restaurant.
• At least 2 years of Culinary Management experience in a reputable restaurant.
• Excellent understanding of professional cooking, prep production, recipes, methodology and knife-handling skills.
• Excellent knowledge and understanding of safety, sanitation and food handling procedures.
• Must be able to speak, read and write in English.
• Understanding of Microsoft Excel, Word, and Outlook.

Preferred Qualifications:

• Two-year culinary degree or equivalent apprenticeship expertise level gained from time on the job preferred.

Work Schedule:
To Be Determined (40 hours per week)
All applicants must be available for an on-site interview at the Polynesian Cultural Center in Laie, HI. Please note that the Polynesian Cultural Center will not provide relocation or travel expense reimbursements related to this application or hiring process.