Chef de Cuisine

Hyatt Regency; Honolulu (HI); On-site; USD 77,000 - 96,000; Full time

Benefits offered by this job

Tuition, Fitness, and Wellbeing Reimb.

Cell Phone and Dry Cleaning Reimburse.

Discounted Parking

Medical, Dental, Vision, Flex Spending

Roth IRA and 401(K) options

Discounted Stock Purchase Options

Paid Sick, Vacation, Holiday time and

Paid Family Bonding Time and Adoption

Free and discounted room nights world‑

Employee Assistance Program

PerkSpot discounts

Job summary

Hyatt Regency Waikiki Beach Resort and Spa in Honolulu is seeking a Chef de Cuisine to lead and support the culinary team in the absence of the Executive Chef. You will oversee daily kitchen operations, ensure high standards, and guide staff to deliver memorable guest experiences.

The role focuses on developing creative menu items, coordinating events, and maintaining food quality, cost control, and timely execution. Strong leadership and communication are essential.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• Culinary education and/or on the job training is preferred.

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between dining room operations, banquets and F&B staff.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership roles including supervisor and other Sous Chefs.
• Lead and coach the team towards guest service and employee satisfaction.
• Monitor food production, ordering, cost, and quality on a daily basis.
• Participate in marketing events related to F&B operations.

Skills

Kitchen operations

Leadership

Communication

Menu development

Education

Culinary education

Job description

Organization- Hyatt Regency Waikiki Beach Resort and Spa

Summary

Hyatt Regency Waikiki, located on Kalakaua Avenue in the heart of Waikiki, is seeking a Chef de Cuisine to join our amazing team.

The goal of the Chef de Cuisine is to work directly with and in the absence of the Executive Chef and Executive Sous Chef to maintain and improve the culinary operations. The ideal Chef de Cuisine will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Staying true to our Regency purpose begins with creating meaningful experiences. These experiences help build relationships and create lasting connections with our guest and colleagues.

The Hyatt Regency brand has a distinct brand promise, personality and guiding principles, offering a unique and differentiated experience delivered by people who care for our guests and colleagues. Our 1230 guest rooms and suites are the best home base for visitors as they seek out adventure in paradise. Our guests stay here and go everywhere.

The salary range for this position is: $76,700 - $95,900

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations, lounges, banquets and Food & Beverage staff
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their Food & Beverage Operations

Perks

• Tuition, Fitness, and Wellbeing Reimbursement - $1000 per year after 90 days
• Cell Phone and Dry Cleaning Reimbursement
• Discounted Parking
• Medical, Dental, Vision, Flex Spending, Disability and Life Insurance Coverage
• Roth IRA and 401(K) options after meeting eligibility timeline
• Discounted Stock Purchase Options after meeting eligibility timeline
• Paid Sick, Vacation, Holiday time and 3 additional paid days off annually for whatever you choose
• Paid Family Bonding Time and Financial Adoption Assistance
• Free and discounted room nights world-wide
• Employee Assistance Program through Compsych
• Additional discounts and partnerships via PerkSpot

Be a part of something bigger. Enjoy life every day. Make a difference in the lives of those around you. Love where you work. Join a company that values respect, integrity, humility, empathy, creativity, and fun. With careers spanning the globe, your perfect opportunity awaits. Discover why Hyatt is consistently ranked one of the world’s best places to work.

With more than 130,000 colleagues across more than 70 countries. Our culture is one that empowers every individual to be their best, and such authentic connection inspires the way we care for each other and for our guests.

Hyatt Regency Waikiki is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations, banquets and Food & Beverage staff
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their specific restaurant

Qualifications

Qualifications - External

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.