Executive Chef

Inkinen Executive Search; Honolulu (HI); On-site; USD 80,000 - 120,000; Full time

Job summary

A luxury lifestyle hotel in Honolulu is seeking an experienced Executive Chef to oversee all culinary operations across multiple outlets. This role demands a creative leader with hotel or resort experience who excels at menu innovation and building high-performing kitchen teams. The ideal candidate will manage a team of 30–35 staff, ensuring top-quality dining experiences while controlling costs and maintaining compliance with food safety standards.

Qualifications

• Minimum 5 years of progressive culinary leadership experience, ideally in an upscale hotel or resort environment.
• Proven ability to lead, mentor, and develop culinary teams.
• Strong financial acumen in cost control and profitability.
• Experience with in-room dining and amenities is a plus.
• Creativity, adaptability, and the ability to thrive in a dynamic environment.

Responsibilities

• Lead and inspire a culinary team of 30–35 staff, including sous chefs and stewards.
• Oversee daily kitchen operations across restaurant, bar, poolside, in-room dining, and banquet services.
• Develop innovative, seasonal menus that balance creativity with profitability and guest preferences.
• Ensure consistent quality, presentation, and adherence to food safety standards.
• Manage food and labor costs, vendor relationships, and inventory systems.
• Partner with hotel leadership and F&B Director on programming, guest experiences, and events.
• Support banquet and event functions with menu design, tastings, and flawless execution.

Skills

Culinary creativity and menu development

Upscale dining and high-volume kitchen operations

Banquet and catering management

Food cost and labor cost control

Leadership, team building, and staff development

Vendor and inventory management

Knowledge of sustainability and locally sourced ingredients

Expertise in food safety, sanitation, and compliance (ServSafe, HACCP)

Job description

Position Overview

A newly opened luxury lifestyle hotel and spa in Honolulu seeks an accomplished Executive Chef to lead all culinary operations across multiple outlets, including a signature Mediterranean-inspired restaurant, poolside grill, in-room dining, and banquet/events. This role is ideal for a creative, hands-on culinary leader with hotel or resort experience who can deliver innovative menus, elevate guest experiences, and build a strong, high-performing kitchen team.

Responsibilities

• Lead and inspire a culinary team of 30–35 staff, including sous chefs and stewards.
• Oversee daily kitchen operations across restaurant, bar, poolside, in-room dining, and banquet services.
• Develop innovative, seasonal menus that balance creativity with profitability and guest preferences.
• Ensure consistent quality, presentation, and adherence to food safety standards.
• Manage food and labor costs, vendor relationships, and inventory systems.
• Partner with hotel leadership and F&B Director on programming, guest experiences, and events.
• Support banquet and event functions with menu design, tastings, and flawless execution.

Skills

• Culinary creativity and menu development
• Upscale dining and high-volume kitchen operations
• Banquet and catering management
• Food cost and labor cost control
• Leadership, team building, and staff development
• Vendor and inventory management
• Knowledge of sustainability and locally sourced ingredients
• Expertise in food safety, sanitation, and compliance (ServSafe, HACCP)

Requirements

• Minimum 5 years of progressive culinary leadership experience, ideally in an upscale hotel, resort, or multi-outlet environment.
• Proven ability to lead, mentor, and develop culinary teams.
• Strong financial acumen in cost control and profitability.
• Experience with in-room dining and amenities a plus.
• Creativity, adaptability, and the ability to thrive in a dynamic environment.

Seniority level

• Executive

Employment type

• Full-time

Job function

• Management and Customer Service

Industries

• Hospitality, Restaurants, and Food and Beverage Services