Director of Kitchen Operations

Company Overview

 Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.

 Our success comes from the loyalty and dedication of our team, the ohana. We proudly employ nearly 300 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii.

The success of Restaurant 604 launched the family of 604 restaurants, which includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, 604 Clubhouse, and 604LOHA Grill. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.
 

SUMMARY OF FUNCTIONS
The Director of Kitchen Operations oversees all back-of-house functions, including hiring, training, food safety inspections, and performance management at all 604 locations. They collaborate with the Executive team to implement procedures ensuring consistent kitchen operations and mentor culinary teams to maintain high standards in food quality, presentation, and service. They ensure compliance with company policies and health regulations, reporting to the Executive Chef.  This position will collaborate with the Director of Restaurant Operations and General Managers to support the growth and training of kitchen employees. They also liaise with vendors on each location's product quality, pricing, availability, and new offerings.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Directs and oversees the kitchen operations for all 604 restaurant locations, following established company standards, policies, and procedures. 
• Responsible for optimizing profits by controlling food and labor costs to meet the company’s financial objectives.
• Monitor and control food costs and budgets across locations.
• Prepare and present periodic reports on culinary operations, including financial performance, inventory, and personnel.
• Must learn all recipes, enforce recipe adherence, and maintain. Conduct periodic recipe quizzes.
• Exercises portion control and monitors sanitation guidelines to ensure compliance with health regulations.
• Design procedures for quality assurance and control for minimizing food waste, increasing productivity, and maintaining preparation standards.
• Administer training and educate all kitchen personnel on food products and presentation to maintain consistent, high-quality standards. 
• Oversee the training and certification of all kitchen personnel in sanitation techniques and practices to ensure health, safety, and compliance with legal regulations.
• Develop and implement strategies for continuous improvement. 
• Ensures all company policies and procedures are followed. Collaborate with the General Managers in the training, coaching, corrective action measures, and performance evaluations of Kitchen Managers and Supervisors within the company’s guidelines and culture. 
• Communicates effectively, verbally, and in writing to all levels of staff and management. 
• Maintain kitchen training schedule and enhance it when needed. 
• Ensures high sanitation, cleanliness, and safety standards are maintained throughout the kitchens, providing continuous feedback and resolution. Conducting monthly food safety inspections per location.
• Fosters a positive and collaborative work environment, establishing a presence in all 604 kitchens as needed or instructed by the Executive Chef
• Interacts with guests to maintain a high level of customer satisfaction.
• Interacts and communicates with front-of-house staff to maintain smooth and seamless service standards.
• Promptly address and assist in resolving food quality issues resulting from guest feedback. 
• Keep track of new menu trends within the restaurant industry.
• Conduct regular meetings with all locations' Kitchen Managers and Kitchen Supervisors.
• All other duties as assigned.

QUALIFICATIONS

• 5+ years of kitchen experience or 10 years of restaurant experience is required. 
• Proven experience in restaurant/culinary management.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication, management, and leadership skills.
• Ability to fill in for any kitchen position. 
• Has extensive knowledge of scheduling, food cost, waste control, and food presentation.
• Understanding various cooking methods, ingredients, equipment, and procedures.
• Must be able to read and communicate in English clearly and effectively.