Executive Chef

The Sunrise Shack Hawaii

Job Title: Executive Chef

Job Location: 2300 N. King Street Honolulu, HI 96819

Reporting To: Operations Director

Responsible for: Sourcing, Purchasing, Production, Deliveries, and Commissary Kitchen Staff

Coordinates With: Store Managers, Delivery and Retail Managers

Summary

The Sunrise Shack is looking to add an experienced and innovative professional to oversee and lead our Commissary Kitchen. The Commissary Kitchen consists of two departments, the kitchen and the deliveries. The Executive Chef is responsible for all areas of the Commissary Kitchen including food production and delivery of product to the store locations and other outlets. The Chefs daily responsibilities also include food sourcing and purchasing, staff supervision, quality control, monitoring food and labor budgets, and food safety.

Job Responsibilities and Duties

• Coordinate with vendors to place orders and receive products.
• Manage kitchen staff to process products received from vendors and distribute to the store locations and other outlets.
• Coordinate with the Operations Director and ownership to identify and source new products for future menu development.
• Evaluate and source ingredients that meet Sunrise Shack quality standards and are within budget to ensure that Cost of Goods goals are attained.
• Approve the requisition and purchase of products and other necessary food/supplies Ensure that high standards of hygiene, cleanliness, and safety are maintained throughout the commissary kitchen and store locations.
• Safeguard food handlers work practices by implementing training programs to educate staff on safety, hygiene, and accident prevention.
• Establish and maintain controls to minimize food waste.
• Oversee and coordinate the staging of deliveries with the Delivery Driver. Deliveries currently occur each Tuesday, Friday, and Sunday. 
• Schedule and coordinate the work of kitchen employees to ensure that food is prepared properly and within budgeted labor cost goals.
• Ensures proper staffing of the Commissary Kitchen to maximize productivity.
• Provide training to kitchen staff.
• Maintain the highest professional food quality and hygiene standards.