Chef de Cuisine — Island Culinary Leader & Menu Innovator

Mauna Kea Resort; Hawaii; On-site; USD 110,000 - 145,000; Full time

Benefits offered by this job

Competitive pay

Comprehensive benefits

Career development opportunities

Recognition programs

Travel perks through Marriott & Seibu

Job summary

Mauna Kea Resort in Hawaiʻi Island seeks a Chef de Cuisine to lead Copper Bar's culinary operations, shaping menus and guest experiences with a focus on quality, creativity, and hospitality.

You will mentor a diverse kitchen team, manage food and labor costs, and ensure safety standards while partnering with the Executive Chef on strategic initiatives; the role blends hands-on cooking with administrative leadership.

Qualifications

• Minimum 5 years of progressive culinary experience, including leadership or supervisory responsibilities.
• Previous experience in restaurants, resorts, hotels, or high-volume culinary settings preferred.
• Proven ability to lead, develop, and motivate culinary teams.
• Strong knowledge of food preparation techniques, menu development, food cost controls, and labor management.
• Thorough understanding of food safety, sanitation, and workplace safety standards.

Responsibilities

• Oversee the daily culinary operations of Copper Bar and culinary team.
• Lead, mentor, and develop kitchen staff to ensure excellence in service and quality.
• Develop menus, manage food/labor costs, and maintain safety and sanitation standards.
• Collaborate with Executive Chef on budgeting, cost controls, and strategic initiatives.
• Support banquet and resort-wide events with leadership and operational excellence.

Skills

Leadership

Food cost controls

Menu development

Team mentoring

Tools

Microsoft Office

Payroll systems

Scheduling systems

Inventory management

Purchasing systems

Job description

Mauna Kea Resort in Hawaiʻi Island seeks a Chef de Cuisine to lead Copper Bar's culinary operations, shaping menus and guest experiences with a focus on quality, creativity, and hospitality.

You will mentor a diverse kitchen team, manage food and labor costs, and ensure safety standards while partnering with the Executive Chef on strategic initiatives; the role blends hands-on cooking with administrative leadership.