Executive Chef - Ko'a Kea Resort

Human Resources•Koloa, HI

3d•$105,000 - $125,000

About The Position

We are seeking an innovative and results-driven Executive Chef to lead our culinary operations. The role primarily focuses on restaurant operations, ensuring exceptional dining experiences, while also managing small to mid-size catering events. The Executive Chef will be responsible for leading a culinary team, curating seasonal menu with Hawaiian inspiration, optimizing kitchen efficiency, and maintaining high culinary & safety compliance standards.

Requirements

Minimum 8-10 years of experience in a high-volume, upscale hotel, resort, or fine dining restaurant.
Proven leadership experience managing $5M+ in F&B revenue and large kitchen teams.
Positive, professional communication participating in and supporting a property leadership team
Strong background in menu development, cost control, and vendor relations.
Expertise in diverse cuisines with an emphasis on local and seasonal ingredients.
Ability to manage multiple outlets, including restaurants, room service, and small catering events.
Culinary degree or equivalent professional certification preferred.
Exceptional organizational, time management, and problem-solving skills.

Nice To Haves

ServSafe Manager Certification or willing to obtain within the first 90 days of employment.
CPR/First Aid Certified or willing to obtain within the first 90 days of employment.
Blue/Red Card or willing to obtain within the first 90 days of employment.

Responsibilities

Culinary Leadership & Menu Development
Develop and execute innovative menus that align with the hotel's brand, guest expectations, and seasonal ingredients inspired by the island.
Ensure consistency in food quality, presentation, and taste across all dining outlets and catered events.
Stay updated on industry trends and incorporate modern culinary techniques and sustainability practices.
Kitchen Operations & Team Management
Oversee all back-of-house operations, including multiple restaurant outlets and small catering events.
Recruit, train, and mentor a team of chefs, cooks, and kitchen staff, fostering a collaborative and high-performance environment.
Implement standard operating procedures (SOPs) to ensure efficiency, cleanliness, and compliance with health and safety regulations.
Maintain strong communication with front-of-house managers to ensure seamless service.
Financial & Cost Control
Manage food costs, labor expenses, and kitchen budgets to maximize profitability while maintaining exceptional quality.
Source high-quality ingredients at competitive prices, fostering relationships with local farmers and sustainable vendors.
Monitor inventory, portion control, and waste reduction strategies to minimize overhead costs.
Guest Experience & Catering Oversight
Engage with guests, VIP clients, and event organizers to tailor culinary experiences to their needs.
Coordinate with the banquets and events team to ensure seamless execution of catered functions, including small private events and corporate gatherings.
Elevate the hotel’s dining reputation through signature dishes, chef’s tasting menus, renowned sushi bar, and unique culinary experiences.
Compliance & Safety
Ensure strict adherence to local health codes, HACCP, and food safety standards.
Maintain a clean, organized, and well-equipped kitchen to promote efficiency and safety.
Enforce food handling, storage, and sanitation protocols to uphold the highest health standards.