Executive Sous Chef, Chaminade Resort & Spa

The Executive Chef is responsible for the overall culinary operation of the resort, including restaurant, banquet, catering, and special event food production. This hands-on leadership role oversees culinary quality, menu development, food cost, kitchen operations, sanitation, staffing, training, and guest satisfaction. The Executive Chef will lead and inspire the culinary team while creating innovative, high-quality cuisine that reflects the resort's destination, seasonal ingredients, and commitment to exceptional guest experiences.

Responsibilities

Lead all culinary operations for the resort, including restaurants, banquets, catering, and special events; Develop and maintain creative, seasonal menus that meet the resort's quality and profitability standards; Ensure consistency in taste, presentation, portioning, and execution; Maintain a strong hands-on presence in the kitchen and during high-volume service periods; Establish and maintain culinary standards, recipes, plating specifications, and production procedures; Stay current with culinary trends, techniques, products, and industry standards; Collaborate with Food & Beverage leadership on menus, promotions, special events, and new culinary concepts; Manage food costs, labor costs, purchasing, inventory, and overall culinary department profitability; Create and maintain food budgets and monitor performance against established goals; Review food cost reports and take corrective action when necessary; Establish proper inventory controls and minimize waste, spoilage, and unnecessary purchasing; Work closely with vendors to source high-quality products at competitive prices; Ensure proper receiving, storage, labeling, rotation, and handling of all food products; Assist with forecasting culinary staffing and product needs based on occupancy, events, and business levels; Recruit, interview, hire, train, coach, and develop culinary team members; Create a positive, professional, and respectful kitchen culture; Establish clear expectations for performance, attendance, teamwork, and guest service; Conduct regular training, coaching, and performance evaluations; Develop culinary talent and create opportunities for internal growth and advancement; Maintain appropriate staffing levels while balancing labor efficiency and service needs; Lead by example and maintain a professional, calm, and solutions-oriented approach during high-pressure service; Maintain strict compliance with all federal, state, and local food safety and sanitation regulations; Ensure compliance with ServSafe and applicable health department requirements; Maintain proper food handling, storage, temperature control, cleaning, and sanitation procedures; Ensure kitchens, equipment, storage areas, and workspaces remain clean, organized, and inspection-ready; Address food safety concerns immediately and document corrective actions when necessary; Maintain a strong focus on food quality, presentation, and overall guest satisfaction; Respond professionally to guest feedback and culinary-related concerns; Participate in VIP events, tastings, menu presentations, and special functions; Work collaboratively with Front Office, Sales, Events, and Food & Beverage teams to ensure successful guest experiences; Support resort programming, seasonal events, weddings, meetings, and other culinary activations

Requirements

Minimum of 5 years of progressive culinary experience; Extensive experience in full-service hotels, resorts, restaurants, banquet operations, or high-volume culinary environments; Strong knowledge of modern culinary techniques, menu development, food costing, purchasing, and kitchen operations; Proven ability to lead, motivate, and develop a diverse culinary team; Strong financial and organizational skills; Excellent communication and interpersonal skills; Ability to remain organized and effective in a fast-paced, high-volume environment; Strong knowledge of food safety and sanitation standards; ServSafe certification (preferred or required within an established timeframe); Ability to stand and walk for extended periods; Ability to work in a hot, humid, and fast-paced kitchen environment; Ability to lift, carry, push, and pull items weighing up to 50 pounds; Ability to work flexible schedules, including evenings, weekends, holidays, and extended hours based on business demands

Nice to have

Prior Executive Chef, Executive Sous Chef, or comparable leadership experience; Culinary degree or formal culinary training

Benefits

401k with company match; recognition programs; opportunities to collaborate directly with experienced leaders; meaningful stretch assignments; exposure to a diverse portfolio of properties, brands, and markets; opportunities to learn, develop, and make an impact