MKBH Chef de Cuisine (Hawaii County)
Chef de Cuisine At Mauna Kea Resort, exceptional dining experiences begin with inspired leadership, culinary creativity, and a commitment to authentic Hawaiian hospitality. Across our collection of acclaimed dining venues, we pride ourselves on delivering memorable culinary experiences that celebrate the unique flavors, culture, and traditions of Hawaiʻi while exceeding guest expectations. We are seeking a Chef de Cuisine to lead culinary operations within one of our food and beverage outlets. This role is ideal for a passionate and visionary culinary leader who thrives in a dynamic, guest-focused environment. The Chef de Cuisine will oversee all aspects of kitchen operations, ensuring every dish reflects our commitment to quality, consistency, innovation, and excellence. As a key member of the culinary leadership team, this position plays an important role in maintaining exceptional food quality, developing and mentoring culinary talent, driving operational efficiency, and delivering memorable guest experiences. The Chef de Cuisine will collaborate closely with culinary and resort leaders to support strategic initiatives, foster a positive team culture, and uphold the high standards that define the Mauna Kea Resort experience. Our culture is built on collaboration, accountability, and continuous growth. We empower our leaders to inspire their teams, champion innovation, and create a workplace where excellence is recognized and professional development is encouraged. As a Hawaii Business Magazine Best Places to Work recipient for five consecutive years, we are committed to investing in our people through competitive compensation, comprehensive benefits, career development opportunities, recognition programs, and exceptional travel perks through Marriott and Seibu Prince Hotels & Resorts Worldwide. If you are an accomplished culinary professional with a passion for leading high-performing teams, creating exceptional dining experiences, and advancing culinary excellence, we invite you to join our team and help shape the future of dining at Mauna Kea Resort. Position Overview and Responsibilities The Chef de Cuisine is responsible for overseeing the daily culinary operations of an assigned food and beverage outlet while supporting the Executive Chef in achieving exceptional food quality, financial performance, operational efficiency, and guest satisfaction. This position leads, mentors, and develops culinary team members while maintaining the highest standards of food preparation, presentation, sanitation, safety, and workplace culture. The ideal candidate demonstrates strong culinary expertise, leadership capability, business acumen, and a commitment to continuous improvement. Responsibilities include menu execution and development, labor and cost management, inventory controls, team training and development, quality assurance, compliance with health and safety standards, and fostering a collaborative environment that supports both team member success and the overall guest experience. Through strong leadership and a passion for hospitality, the Chef de Cuisine contributes to the continued success of Mauna Kea Resort's culinary program and reinforces the resort's reputation for excellence. Essential Job Functions: Oversee the daily operation of the Copper Bar kitchen and culinary team. Supervise, schedule, and direct cooks and other kitchen personnel to ensure efficient operations. Assist the Executive Chef in establishing and implementing food, labor, and operational cost controls. Monitor and review daily food and labor costs to ensure financial goals are achieved. Hire, train, coach, evaluate, counsel, and discipline culinary team members in accordance with company policies and collective bargaining agreements. Ensure compliance with company policies, procedures, safety standards, and operational guidelines. Review and refine menus, recipes, and kitchen procedures to improve quality, consistency, and operational efficiency. Develop innovative menu offerings that align with current culinary trends and guest expectations. Oversee food preparation and production for restaurant and employee dining operations as assigned. Ensure proper inventory management, ordering practices, and product utilization. Routinely inspect kitchen equipment and facilities, coordinating maintenance and repairs as needed. Manage departmental labor expenses and operating costs. Respond to and resolve employee and guest concerns promptly and professionally. Review, approve, and verify departmental payroll. Maintain current knowledge of culinary techniques, food trends, sanitation practices, and industry best practices. Partner with the Executive Steward to ensure kitchens, storage areas, and equipment are properly maintained and sanitized. Ensure compliance with all food safety, sanitation, health, and workplace safety regulations. Maintain and update recipe manuals, culinary specifications, and menu photography. Support banquet and restaurant operations as needed. Perform additional duties and projects as assigned. Leadership and Team Development: Foster a positive, professional, and engaging work environment. Provide ongoing training, coaching, mentoring, and development opportunities for culinary team members. Establish performance expectations and hold team members accountable for results. Conduct performance evaluations and provide constructive feedback. Identify succession-planning opportunities and support employees' career growth. Promote teamwork, communication, and collaboration across all Food & Beverage operations. Complete Operational Responsibilities: Monitor daily production levels and staffing requirements. Ensure stations are properly staffed, stocked, and prepared for service. Conduct regular quality inspections of food preparation, presentation, and service execution. Oversee product receiving, storage, rotation, and inventory control practices. Ensure adherence to recipe standards, portion controls, and cost-management procedures. Review banquet event orders, restaurant menus, and daily production schedules. Support service periods and provide leadership during high-volume operations. Maintain a clean, organized, and efficient kitchen environment. Secondary Job Functions: Attend resort management meetings and departmental meetings as required. Represent the department in the Executive Chef's absence. Conduct regular culinary team meetings and training sessions. Meet regularly with the Executive Chef to review operations, staffing, and business performance. Partner with restaurant and banquet managers to review service execution and guest feedback. Maintain departmental communication boards and operational communications. Participate in menu development, special events, promotional programs, and culinary initiatives. Support resort-wide functions and cross-departmental projects as needed. Working Conditions: Split time between kitchen operations and administrative office duties. Frequent exposure to varying temperatures, including hot cooking environments and refrigerated storage areas. Fast-paced culinary environment with frequent interaction among team members, managers, and guests. Exposure to kitchen equipment, machinery, and operational noise. Frequent movement throughout kitchens, restaurants, banquet facilities, and resort property. Work Hours: Must be able to work schedules assigned by the Executive Chef. Must be available to work more than 50 hours per week, evenings, weekends, holidays, and special events. Equipment Use: Proficient in Microsoft Office and other resort business software applications. Ability to utilize payroll, scheduling, inventory, and purchasing systems. Ability to operate standard office equipment, including telephones, calculators, printers, photocopiers, and scanners. Advanced proficiency with kitchen tools and equipment, including knives, slicers, food processors, peelers, graters, mixers, grills, ovens, steamers, and related culinary equipment. Mental and Physical Demands: Ability to prioritize and organize multiple projects and operational priorities. Ability to manage stressful and challenging situations while maintaining professionalism and composure. Ability to evaluate employee performance, productivity, training needs, and development opportunities. Ability to stand and walk for extended periods in kitchens, restaurants, banquet facilities, and meeting rooms. Ability to bend, reach, stoop, and assist with food production and banquet setup activities. Ability to lift, carry, push, and pull up to and over 50 pounds. Ability to perform administrative duties while maintaining operational oversight. Communication Demands: Must be able to communicate effectively both verbally and in writing with employees, managers, vendors, and guests. Ability to create and maintain recipes, training materials, policies, procedures, and operational documentation. Ability to lead meetings, facilitate training sessions, and conduct employee coaching conversations. Ability to communicate effectively by telephone
