Executive Chef
Listed on 2026-01-26
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Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef, Restaurant Manager
Overview
REPORTS TO: Senior Director of Operations
STATUS: Full-Time/Exempt
SALARY RANGE
: $75,000-$95,000, commensurate with experience
The Executive Chef is a key leadership role responsible for the successful culinary execution of all Hawai‘i Ag & Culinary Alliance (HACA) programs and events, including the Hawai‘i Food & Wine Festival. Serving as the primary liaison between HACA and participating chefs, mixologists, winemakers, and other culinary talent, the Executive Chef oversees procurement, menu review, product management, and on-site culinary operations.
The Executive Chef also plays an essential role in strengthening Hawai‘i’s culinary workforce pipeline. This includes interfacing with UH Community College culinary programs statewide, coordinating two annual statewide culinary instructor meetings, and developing mentorship opportunities with industry partners. The Executive Chef ensures that the Festival remains the premier experiential training platform for culinary students.
This position also recruits, hires, and manages a temporary culinary operations team, ensuring seamless execution and adherence to the highest culinary and operational standards.
Primary Responsibilities Procurement, Product Management & Budgeting- Review all chef product requests to determine availability, cost feasibility, and appropriate quantities.
- Lead procurement and purchasing of all required food and beverage products for festival events.
- Coordinate purchasing logistics and menu development with the Talent & Culinary Relations Manager.
- Estimate food requirements and manage food cost and inventory to ensure budget alignment.
- Demonstrate strong knowledge of cost control, purchasing strategy, and budget management.
- Oversee culinary operations and product management across all event venues.
- Coordinate delivery schedules and product organization with purveyors, venue staff, and the culinary operations team.
- Secure or arrange rental equipment required for chef teams.
- Lead procurement and purchasing of all required equipment for festival events.
- Review and confirm all Festival menus for accuracy, quality, and feasibility.
- Supervise food preparation, kitchen flow, and culinary execution during events.
- Ensure sanitation, health, and safety standards are met.
- Lead event close-out including equipment return, clean up, and inventory reconciliation.
- Oversee annual culinary equipment inventory across all storage locations
Interested applicants are asked to email your resume along with a cover letter to helene@
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