Hilo Hawaiian Hotel, Trademark Collection by Wyndham - Executive Chef

Job Summary The Executive Chef is responsible for the overall leadership and management of the hotel's culinary operations, including kitchen facilities, food production, and culinary staff. This role oversees all aspects of food preparation, presentation, quality control, menu development, cost management, and compliance with health and safety standards. Responsibilities Oversees all kitchen operations including food preparation, cooking, presentation, and service standards across all hotel outlets. Trains, supervises, schedules, and evaluates culinary staff to ensure productivity, quality, and compliance with standards. Develops, implements, and updates menus and individual menu items based on seasonal availability, food trends, and guest preferences. Ensures consistent food quality, portion control, and presentation standards across all meal periods and outlets. Monitors food, labor, and operating costs; implements strategies to meet budgeted financial goals and forecasted demand. Audits inventory levels, manages ordering and storage practices, and ensures proper rotation and waste control. Maintains compliance with all health, sanitation, and safety regulations; enforces cleanliness and safe food handling procedures. Evaluates guest feedback and operational performance to identify opportunities for improvement and implements corrective actions. Collaborates with hotel leadership and other departments to support overall operations and guest satisfaction goals. Maintains effective communication and working relationships with all hotel staff to support seamless service delivery. Performs physical requirements of the role, including lifting, carrying, and extended periods of standing as needed. Qualifications Minimum 5-7 years of progressive culinary experience, including at least 2-3 years in an Executive Chef or Executive Sous Chef role within a hotel, resort, or high-volume food service operation. Culinary degree or formal training from an accredited culinary institution preferred, or equivalent combination of education and experience. Proven experience in menu development, food cost control, inventory management, and kitchen financial performance. Strong knowledge of culinary techniques, food safety standards, sanitation regulations, and kitchen best practices. Demonstrated leadership ability with experience training, supervising, and developing diverse culinary teams. Excellent organizational, time management, and problem-solving skills in a fast-paced environment. Ability to analyze operational data, manage budgets, and implement cost control measures effectively. Effective communication skills with the ability to interact professionally with staff, leadership, and guests. Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as required by hotel operations. Physically able to stand for extended periods and lift up to 50 lbs. as required. Ability to obtain Tuberculosis Clearance Certificate. CPR certification and/or First Aid training preferred.

Education / Experience

Any combination of education, training or experience that provides the required knowledge, skills, and abilities. High school diploma or equivalent required. Basic training at a culinary academy or vocational school a plus. Knowledge Knowledge of food safety systems (HACCP principles), sanitation standards, and regulatory compliance requirements. In-depth understanding of menu planning, recipe development, portion control, and cost management principles. Strong knowledge of food safety, sanitation standards, and applicable local, state, and federal health regulations. Working knowledge of kitchen operations, including inventory management, ordering, storage, and waste reduction practices. Understanding food and labor cost controls, budgeting, and forecasting in a hospitality or high-volume environment. Familiarity with kitchen equipment, maintenance requirements, and safe operating procedures. Basic mathematical knowledge to support recipe scaling, cost analysis, and inventory tracking. Understanding of hotel operations and the relationship between food and beverage services and overall guest satisfaction. Communication Skills Ability to communicate clearly and effectively, both verbally and in writing, with kitchen staff, hotel leadership, and other departments. Strong people skills with the ability to lead, motivate, and provide constructive feedback to a diverse team. Ability to maintain professional and collaborative working relationships across all levels of the organization. Ability to actively listen to staff and guest feedback, evaluate concerns, and respond appropriately to improve service and operations. Effective at communicating under pressure in a fast-paced, high-volume environment. Ability to conduct training sessions and meetings in a clear, organized, and engaging manner. Professional communication style when interacting with guests, vendors, and external partners. Reasoning Ability Ability to analyze operational challenges and make sound, timely decisions in a fast-paced kitchen environment. Ability to identify inefficiencies in kitchen operations and implement practical solutions to improve productivity and cost control. Capable of interpreting financial and operational data, including food and labor costs, to support budgeting and forecasting decisions. Ability to anticipate potential operational issues and proactively implement preventative measures. Technical/Computer Skills Experience using kitchen management systems, POS systems, and basic computer applications for scheduling, ordering and reporting. Physical Requirements Ability to stand and/or walk for extended periods of time, typically 6-10 hours per shift. Ability to bend, stoop, reach, lift, and carry kitchen supplies, equipment, and food items as required. Must be able to lift, carry, push, or pull up to fifty pounds regularly. Ability to work in a fast-paced kitchen environment with exposure to heat, steam, cold storage areas, and sharp equipment. Manual dexterity required for handling knives, kitchen tools, and commercial cooking equipment. Ability to work in confined spaces and around high levels of activity and noise. Must be able to perform repetitive motions associated with food preparation andkitchen operations. Ability to work flexible schedules, including early mornings, evenings, weekends, and holidays as business demands require.

Pay:

$65,000.00 - $85,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Experience:

progressive culinary : 5 years (Required)

Location:

Hilo, HI 96720 (Required)

Work Location:

In person