Chef de Cuisine

Hyatt Hotels Corporation; Koloa (HI); On-site; USD 97,000 - 156,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Chef de Cuisine to lead the garde manger and main kitchen in a Hawaii resort setting. You will create fresh, innovative menus while inspiring a culinary team and delivering exceptional dining experiences.

Responsibilities include daily kitchen operations, training and mentoring staff, upholding ECOSURE and food-safety standards, and optimizing inventory and costs to drive profitability.

Qualifications

• 3+ years of progressive culinary leadership experience.
• Proven ability to lead diverse culinary teams.
• Excellent communication, organization, and problem solving.

Responsibilities

• Lead all daily kitchen operations for restaurant and garde manger.
• Collaborate on menu development, seasonal updates, and special offerings.
• Train, mentor, and supervise kitchen staff; maintain team culture.
• Ensure food safety, sanitation, and ECOSURE compliance.
• Manage inventory, purchasing, and cost controls to meet budgets.
• Oversee equipment maintenance and coordinate repairs as needed.
• Partner with restaurant leadership to deliver exceptional guest experiences.
• Review menu sales and guest feedback to improve performance.

Skills

Culinary leadership

Kitchen operations

Menu development

Team management

Food safety

ECOSURE standards

Cost controls

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

Are you a passionate culinary leader who thrives in a vibrant, guest-focused environment? We are seeking an experienced Chef de Cuisine to lead the kitchen operations of garde manger and main kitchen. This is an exciting opportunity to create fresh, innovative menus while inspiring a talented culinary team and delivering exceptional culinary experiences.

Salary Range - $97,400 - $155,600

Responsibilities

• Lead all daily kitchen operations for restaurant, ensuring consistent execution of high‑quality cuisine

Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special offerings

• Train, mentor, and supervise all kitchen staff, fostering a positive and professional team culture
• Maintain strict adherence to food safety, sanitation, and Ecosure standards
• Manage inventory, purchasing, and cost controls to meet financial and quality goals
• Ensure proper equipment maintenance and coordinate repairs as needed
• Partner with restaurant leadership to deliver exceptional guest experiences
• Review sales and guest feedback to continuously improve menu performance and satisfaction

Team Management & Training

• Lead, train, and mentor all kitchen staff, fostering a culture of excellence and teamwork.
• Conduct pre‑shift briefings and maintain strong communication channels (logbooks, handover reports, etc.).
• Provide coaching and performance feedback to ensure continuous improvement.

Quality, Safety & Compliance

• Ensure full compliance with food safety, sanitation, and ECOSURE standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Oversee proper food handling, storage, and labeling procedures.
• Manage inventory, purchasing, and cost controls to meet budget and profitability goals.
• Review menu sales analysis and recommend adjustments to improve guest satisfaction and revenue.
• Oversee equipment maintenance and coordinate repairs or replacements as needed.

Guest Experience & Collaboration

• Partner with the Restaurant Manager(s) to ensure seamless service and exceptional guest experiences.

Address guest feedback related to food quality or dietary needs.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

Qualifications

3+ years of progressive culinary leadership experience.

• Proven ability to lead and develop diverse culinary teams.
• Excellent communication, organization, and problem‑solving skills.
• Ability to thrive in a high‑volume, high‑expectation resort environment.

Grand Hyatt Indian Wells Resort and Villas | Indian Wells , CA , US

Grand Hyatt Indian Wells Resort and Villas | Indian Wells , CA , US

Miraval Austin Resort and Spa | Austin , TX , US

Our family is always growing. Want to be in the know?