Executive Chef

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Grow with us. Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. We bring together thoughtful and inspiring Team Members and Leaders who value collaboration, stellar service, and respect for nature.

We fill our kitchen with organic produce and run a culinary team that values perfection, creativity, and simplicity, respecting nature and loving good food. We’re currently looking for a seasoned Executive Chef who thrives in a mission‑driven environment, creates change through culinary innovation, and is a proven, effective leader willing to imagine unique, locally sourced, unforgettable dishes. If you’re already thinking of new menus, we’d love to hear from you.

• Develop and communicate a strategy for culinary and stewarding that is aligned with the property and brand and lead in its execution.
• Establish goals to optimize performance and hold the culinary and stewarding leadership team accountable for desired outcomes.
• Supervise and manage team members and day‑to‑day operations, understanding positions well enough to perform duties in team member absence and maintain productivity levels.
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Coordinate menus, purchasing, staffing and food preparation and presentation.
• Ensure sanitation and food standards are achieved.
• Provide excellent customer service to all team members and respond quickly and proactively to team member concerns.
• Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action.
• Improve service by communicating and assisting team members to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on food & beverage quality, service and overall satisfaction.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Identify the developmental needs of others and provide opportunities for growth and development to maximize talent.
• Develop the culinary and stewarding budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed.
• Oversee the financial aspects of culinary and stewarding including purchasing, payment of invoices and payroll.
• Ensure proper controls are in place and policies are established and followed by all team members.
• Establish and maintain open, collaborative relationships and ensure direct reports do the same.
• Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings).
• Recruit and select talented leaders and team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Create a learning atmosphere with a focus on continuous improvement.
• Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes employee engagement and attracts top talent. Ensure the environment of the department emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Encourage and build mutual trust, respect and cooperation among team members.

Reports to the Managing Director of 1 Hotel Hanalei Bay. The Executive Chef has oversight for leaders and team members for Culinary and Stewarding operations in Banquets and the Team Member dining room.