Position Overview
A newly opened luxury lifestyle hotel and spa in Honolulu seeks an accomplished Executive Chef to lead all culinary operations across multiple outlets, including a signature Mediterranean-inspired restaurant, poolside grill, in-room dining, and banquet/events. This role is ideal for a creative, hands-on culinary leader with hotel or resort experience who can deliver innovative menus, elevate guest experiences, and build a strong, high-performing kitchen team.
Responsibilities
- Lead and inspire a culinary team of 30–35 staff, including sous chefs and stewards.
- Oversee daily kitchen operations across restaurant, bar, poolside, in-room dining, and banquet services.
- Develop innovative, seasonal menus that balance creativity with profitability and guest preferences.
- Ensure consistent quality, presentation, and adherence to food safety standards.
- Manage food and labor costs, vendor relationships, and inventory systems.
- Partner with hotel leadership and F&B Director on programming, guest experiences, and events.
- Support banquet and event functions with menu design, tastings, and flawless execution.
Skills
- Culinary creativity and menu development
- Upscale dining and high-volume kitchen operations
- Banquet and catering management
- Food cost and labor cost control
- Leadership, team building, and staff development
- Vendor and inventory management
- Knowledge of sustainability and locally sourced ingredients
- Expertise in food safety, sanitation, and compliance (ServSafe, HACCP)
Requirements
- Minimum 5 years of progressive culinary leadership experience, ideally in an upscale hotel, resort, or multi-outlet environment.
- Proven ability to lead, mentor, and develop culinary teams.
- Strong financial acumen in cost control and profitability.
- Experience with in-room dining and amenities a plus.
- Creativity, adaptability, and the ability to thrive in a dynamic environment.
Seniority level
- Executive
Employment type
- Full-time
Job function
- Management and Customer Service
Industries
- Hospitality, Restaurants, and Food and Beverage Services