Kō Executive Chef

Every memorable dining experience begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Kō Executive Chef, the care you devote to food and workspace preparation and collaboration with the culinary leadership team will result in the creation of truly spectacular fare that is the core culture of our Food and Beverage experience in making Kō a destination venue.Salary Range: $85,000 - $95,000What you will be doing:Work in partnership with the Kō General Manager to execute the smooth and flawless operation of the front and back of house.Have complete knowledge of all menu items, garnishes, contents and preparation methods for all food/menus in Kō RestaurantEnsuring high quality and consistency of all food preparation and presentation in/from the kitchenAnalyze food costs and  help develop recipes for all menus of KōProvide an active presence in the Kō kitchen and venue floorWork in partnership with the Culinary Department Leaders and Kitchen Operations Manager to execute the smooth operation of heart of houseHelp Culinary leaders develop & oversee a comprehensive action plan based on results from the Annual Employee Engagement Survey in our areaDevelop new recipes relative to the concept and design overall menuEnsure standards for Kō cuisine styles is current and relevant on industry trendsOrder and arrange delivery of quality foods for the week that support local agriculture and fisherman.Controls all food inventories while maintaining food cost targets within the budgeted guidelinesControls culinary employees' productivity within budgeted figuresDevelop training programs will all kitchen employeesPromote and maintain a positive team role with all departmentsCoordinate all upkeep and maintenance of kitchen equipmentActively maintain Kō TripAdvisor Score and online reputation in partnership with the Kō General Manager, and Marketing/PR Manager in accordance with marketing standardsParticipate in media opportunities to showcase food & beverage productsTrack, record and maintain inventory stock including foods and kitchen equipment neededEnsure that overall cleanliness and maintenance of our kitchen exceeds expectationsResponsible for a clean workstation and follow all Health Department, EHC, and Orbisk Food Waste Management