Executive Chef

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.

• 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.

• 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 (Serv Safe, HACCP)

• 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.

• Executive

• Full-time

• Management and Customer Service

• Hospitality, Restaurants, and Food and Beverage Services