Chef de Cuisine — Lead Innovative Ocean-View Kitchen

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

Job summary

Hyatt Hotels Corporation is seeking a Chef de Cuisine to lead the kitchen operations at our Seaview Terrace. You will guide a dynamic kitchen team, craft fresh menus, and ensure exceptional guest experiences across restaurant and in-room dining.

The role demands strong culinary leadership in a high-volume resort setting, collaboration with senior culinary leadership, and a commitment to food safety and cost control.

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 resort environment.

Responsibilities

• Lead all daily kitchen operations for restaurant and in-room dining ensuring consistent execution of high‑quality cuisine
• Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special offerings
• Must be willing to cross-train and lead in other kitchens when necessary
• 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
• Partner with restaurant leadership to deliver exceptional guest experiences
• Review sales and guest feedback to continuously improve menu performance and satisfaction

Skills

Culinary leadership

Team development

Job description

Hyatt Hotels Corporation is seeking a Chef de Cuisine to lead the kitchen operations at our Seaview Terrace. You will guide a dynamic kitchen team, craft fresh menus, and ensure exceptional guest experiences across restaurant and in-room dining.

The role demands strong culinary leadership in a high-volume resort setting, collaboration with senior culinary leadership, and a commitment to food safety and cost control.