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• Maintain a high level of integrity with the staff,  Lead by example. Set the standard by which all others should follow
• Must be available to work all shifts, be present and fully responsible for the department on chefs' days off, and vacations
• Must be a great communicator, able to lead the team with and without a chef. Delegate, coach, and praise team accordingly
• Fully empowered to make decisions on quality, timing, and special requests
• Assist with scheduling to ensure proper coverage while meeting labor and quality standards.
• Create and maintain a professional and productive working relationship with FOH
• Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
• Assist with daily line-ups and conduct daily line-ups in chef's absence. Take in active role in all meeting
• Responsible for training new colleagues and assisting with cross training initiatives.
• Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control
• Maybe required to work a varying schedule and OT including overnight as the need arises.
• Be a liaison between the chefs and colleagues to build and maintain a highly motivated team
• Ensuring all staff follow posted recipes and pick up charts
• Responsible for assisting chefs on consistency of al stations/menu during service
• Ensure proper timing/pace during service to meet or exceed hotel standards
• Ability to order, or oversee the ordering of daily supplies
• Ability to create specials and communicate/taste/explain timely with the front of house
• Ensure all health department standards are being followed and coach accordingly when necessary
• Guests comment cards: meet or exceed agreed upon objectives, find innovative ways to positively affect

• Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service.
• Operate, maintain and thoroughly clean kitchen equipment
• Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies 
  

• 34.66 per hour

Located on the Kona Coast of the Big Island of Hawai‘i, the iconic Kona Village Resort has opened its doors to welcome back ‘ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort continues to draw inspiration from the history of the site, local culture and natural elements. 

Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort debuts 150 unique, standalone guest hales with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort’s beloved Shipwreck Bar and Talk Story Bar, offers elevated yet relaxed experiences. The resort also offers an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations.