Executive Chef

Highway West Vacations; Kilauea (HI); On-site; USD 70,000 - 100,000; Full time

Job summary

Join a premier hospitality management firm as an Executive Chef in Kilauea, Hawaii. You will lead culinary operations, oversee menu development, and ensure high-quality dining experiences while managing a team dedicated to excellence. This full-time role offers competitive compensation and benefits including health insurance and employee discounts.

Benefits

Company paid health insurance

Vacation and sick time

Company paid holidays

Life insurance

Employee discounts

Bonus opportunities

Qualifications

• Dependable with impeccable attendance
• Professional demeanor and service-oriented
• Willing to work flexible hours, including weekends

Responsibilities

• Oversees culinary operations and menu development
• Manages kitchen staff and training
• Ensures food quality and safety standards

Skills

Strong organizational skills

Creativity

Leadership experience

Attention to detail

Interpersonal skills

Communication skills

Education

3-5 years of experience in a professional kitchen

Job description

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Full-Time, Non-Exempt

Supervisor: Regional Director, General Manager

Benefits

We offer a competitive compensation package with Company paid employee only health insurance, vacation and sick time, Company paid holidays, life insurance, bonus and employee discounts!

Description

Job Title: Executive Chef

Company: Highway West Vacations

Location: Kilauea Lodge, Hawaii

Status: Full-Time, Non-Exempt

Supervisor: Regional Director, General Manager

Benefits

We offer a competitive compensation package with Company paid employee only health insurance, vacation and sick time, Company paid holidays, life insurance, bonus and employee discounts!

Job Description

The Executive Chef is responsible for leading the day-to-day operations of the BOH. He or she will work hands on with the property team and the Highway West Vacations corporate team to provide guests with a high-quality culinary experience. An ideal candidate possesses strong organizational skills, creativity, proven leadership experience and a commitment to culinary excellence. He/she will work closely with the property management team as well as the Corporate Director of Food and Beverage.

Requirements

• Dependable, punctual, impeccable attendance record
• Accurate, attention to detail, service oriented
• Strong passion for restaurant operations
• Strong organizational skills
• Positive attitude, strong interpersonal and diplomatic skills
• Excellent communication and organizational skills.
• Professional demeanor
• Must be able to work on feet for extended periods
• Must be able to work a flexible work schedule including evenings, weekends and holidays.
• Proof of eligibility to work in the United States
  
  

Preferred Qualifications

Candidates should have 3–5 years of experience leading a culinary team in a professional kitchen environment, with direct accountability for overall kitchen performance, including food quality, cost control, staff development, and operational efficiency.

Responsibilities

Daily Operations

• Oversees food and supplies ordering for the restaurant operation
• Develop relationships with local vendors / farmers to support sustainable sourcing and regional menu development
• Works closely with sales and property team to coordinate banquet execution
• Works with the Corporate Director of Food and Beverage to create restaurant menus
• Creates special menus for promotional events and holidays
• Ensures standardized recipes are written and utilized for each menu item
• Coaches existing staff and new hires to ensure SOPs and standardized recipes are adhered to
• Ensures safety and hygiene standards are met across the properties
• Oversees inventory and organization of food and supply storage areas
• Oversees cleanliness of all F&B spaces and equipment, working with maintenance team to ensure all equipment is in good working condition
  
  

Reputation Management

• Resolves guest complaints and advises hotel or FOH team on appropriate compensation
• Responds to guest reviews as needed
  
  

Financial Management

• Maintaining cost controls by managing waste, inventory, and production levels
• Assists with projecting department needs and collaborates with F&B and General Manager to create budgets
• Lead financial management of the culinary team and work with the F&B manager to ensure sustainable financial results. (Labor, Food Cost, Menu Engineering)
• Collaborate with the General Manager, Corporate Chef, and the F&B manager to submit profit and loss reports with analysis of food and labor variances
• Ensure all recipes and plates are accurately costed and adjusted as necessary to meet budget goals and maintain target margins
• Conduct quarterly vendor pricing reviews and seek competitive bids to ensure cost efficiency without sacrificing quality
  
  

Human Resource Management

• Creates back of house schedule
• Hiring and training of intern and full-time BOH staff
• Manages labor costs, adjusting staffing levels when necessary to ensure labor cost goals and hours per unit standards are met
• Screens culinary applicants and recommending promotions, transfers, and dismissals
• Tracks employee time and attendance and ensures that the property follows all state regulations
• Collaborate with leadership to develop career path plans for BOH team, creating opportunities for internal growth and advancement
• Prepare sous chefs and lead cooks to maintain smooth kitchen operation in the Executive Chefs absence
  
  

Facility Project Management

• Tracks and reports maintenance issues; follows up to ensure resolution
• Collaborates with Facilities Manager to coordinate project timelines and shared labor
• Creates and implements regular deep cleaning schedule
  
  

Other Duties

Perform other duties, including participating in and or directing employee meetings, assisting other departments on high turn days, and completing projects as assigned.

HWV Hospitality Services Inc. is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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Position Requirements

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About the Organization Highway West Vacations is a premier hospitality property management firm that offers unique outdoor experiences across the United States. With a portfolio of 17 boutique hotels, RV resorts, ski resorts, and marinas in six states including California, Colorado, Hawaii, Idaho, New Hampshire, and Oregon, Highway West Vacations provides a variety of vacation options for all types of travelers.

Highway West Vacations takes pride in offering exceptional guest experiences and creating unforgettable memories. Whether looking to relax in a luxury RV resort, explore a national park, hike up a volcano, hit the slopes, fish the day away, gaze at the stars, or go on a wine tour, Highway West Vacations has a destination for everyone. The company is committed to providing exceptional accommodations, top-notch amenities, and a friendly and knowledgeable staff to ensure that each guests' vacation is as enjoyable and stress-free as possible.

Highway West Vacations believes that everyone should have the opportunity to experience the beauty and wonder of the United States. So, whether planning a family vacation or a romantic getaway, the company can help create the perfect vacation experience.

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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