Chef de Cuisine - Tidepools Restaurant

CHEF DE CUISINE

• TIDEPOOLS

RESTAURANT

Grand Hyatt Grand Hyatt Kauai US

• HI•Koloa

CULINARY

Department Head/Manager Full-time Yearly US Dollar (USD) pay basis

Req ID:

KOL004268

Summary Chef de Cuisine

• Tidepools Restaurant Grand Hyatt Kauai Resort & Spa
• Koloa, HI Tidepools, the award‑winning signature restaurant at Grand Hyatt Kauai, is seeking an experienced and passionate Chef de Cuisine to lead our culinary team. Set above a koi‑filled lagoon in a series of thatched bungalows, Tidepools offers an elevated Hawaiian dining experience that blends island flavors, fresh local ingredients, and refined technique. Salary Range
• $76,700
• $115,300 Responsibilities Lead all daily kitchen operations for Tidepools, ensuring consistent execution of high‑quality, Hawaiian‑inspired cuisine Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special event offerings Train, mentor, and supervise all kitchen staff, fostering a positive and professional team culture Maintain strict adnce to food safety, sanitation, and Ecosure standards Manage inventory, purchasing, and cost controls to meet financial and quality goals Ensure proper equipment maintenance and coordinate repairs as needed Partner with restaurant leadership to deliver exceptional guest experiences Review sales and guest feedback to continuously improve menu performance and satisfaction Team Management & Training Lead, train, and mentor all kitchen staff, fostering a culture of excellence and teamwork.

Conduct pre‑shift briefings and maintain strongmunication channels (logbooks, handover reports, etc.). Provide coaching and performance feedback to ensure continuous improvement. Quality, Safety & Compliance Ensure fullpliance with food safety, sanitation, and ECOSURE standards. Maintain a clean,anized, and efficient kitchen environment. Oversee proper food handling, storage, and labeling procedures. Operational & Financial Management Manage inventory, purchasing, and cost controls to meet budget and profitability goals. Review menu sales analysis and rmend adjustments to improve guest satisfaction and revenue. Oversee equipment maintenance and coordinate repairs or replacements as needed. Guest Experience & Collaboration Partner with the Restaurant Manager to ensure seamless service and exceptional guest experiences. Address guest feedback related to food quality or dietary needs. Support large‑party planning, special events, and promotional dining experiences All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Qualifications Qualifications 3+ years of progressive culinary leadership experience in upscale or fine‑dining environments. Strong knowledge of Hawaiian, Pacific Rim, and seafood‑focused cuisine preferred. Proven ability to lead and develop diverse culinary teams. Excellentmunication,anization, and problem‑solving skills. Ability to thrive in a high‑volume, high‑expectation resort environment.