Serves as the Executive Chef in the Culinary Department of the Hale Koa Hotel. 2026 Cost of Living Allowance (COLA) for Honolulu, HI is 8.64%. Only the most highly qualified candidates will be referred. If management does not wish to select a highly qualified candidate, they may request a referral list including all qualified applicants.
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position. A qualified candidate must possess the following: - Must have a minimum of 5 years of experience and expertise as a Chef in a high-volume hotel or restaurant operation. - Must possess or have the ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e., ServSafe Food Protection Manager Certification Program) In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": - Have 5 or more years of experience in a senior management role providing leadership and operational oversight for a large, complex hotel, resort, military installation, or similar enterprise, with responsibility for multiple outlets and a workforce of 80+ employees. - Possess demonstrated experience supervising management teams and personnel within a unionized hospitality environment. - Possess demonstrated proficiency in leveraging advanced hospitality management systems. - Possess a minimum of five years of leadership experience managing people and teambuilding, demonstrating the ability to motivate others in achieving food & beverage financial goals, mission and organization requirements.
Plans, develops and manages all phases of a major food operation for an AFRC resort style hotel, including formal dining, Sunday brunch, family dining, contemporary dining, two snack bars, and catering functions in a large hotel. Creates daily, catering and specialty menus for each food outlet and oversees the preparation of meals which involve complex or new cooking methods. Incumbent balances nutritional values of menus prepared and ensures the quality of the total food service program. Develops the operating budget, identifying labor, food, equipment and supply cost elements. Directs subordinates in all phases of food preparation and controls pricing, food production methods and techniques. Incumbent must use a high order of professional culinary skills and specialized knowledge to achieve the highest quality of food while maintaining an efficient and profitable food operation.