Chef de Cuisine: Lead Innovative Resort Kitchen

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

Job summary

Grand Hyatt Kauai Resort & Spa in Koloa, HI, seeks a Chef de Cuisine to lead garde manger and main kitchen operations, creating fresh, innovative menus while inspiring a culinary team to deliver exceptional guest experiences.

The role requires 3+ years of progressive culinary leadership, strong communication, and the ability to thrive in a high-volume resort environment. You will collaborate with senior chefs on menu development and cost management.

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.

Responsibilities

• Lead all daily kitchen operations for restaurant and garde manger, ensuring high-quality cuisine.
• Collaborate on menu development, seasonal updates, and special offerings with senior chefs.
• Train, mentor, and supervise kitchen staff, fostering a positive team culture.
• Maintain strict adherence to food safety, sanitation, and ECOSURE standards.
• Manage inventory, purchasing, and cost controls to meet budget and quality goals.
• Oversee 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.

Skills

Culinary leadership

Team leadership

Communication

Problem solving

Job description

Grand Hyatt Kauai Resort & Spa in Koloa, HI, seeks a Chef de Cuisine to lead garde manger and main kitchen operations, creating fresh, innovative menus while inspiring a culinary team to deliver exceptional guest experiences.

The role requires 3+ years of progressive culinary leadership, strong communication, and the ability to thrive in a high-volume resort environment. You will collaborate with senior chefs on menu development and cost management.