Inkinen Executive Search
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
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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
#J-18808-Ljbffr