Chef de Cuisine - Hale Nalu Poolside Restaurant

Chef de Cuisine – Hale Nalu Poolside Restaurant @ Grand Hyatt Kauai Resort & Spa – Koloa, HI

Responsibilities

• Lead all daily kitchen operations for restaurant, ensuring consistent execution of high‑quality cuisine

• Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special offerings

   

• Train, mentor, and supervise all kitchen staff, fostering a positive and professional team culture
• Maintain strict adherence 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 strong communication channels (logbooks, handover reports, etc.).
• Provide coaching and performance feedback to ensure continuous improvement.

Quality, Safety & Compliance

• Ensure full compliance with food safety, sanitation, and ECOSURE standards.
• Maintain a clean, organized, 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 recommend 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.

   

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

• 3+ years of progressive culinary leadership experience.

   

• Proven ability to lead and develop diverse culinary teams.
• Excellent communication, organization, and problem‑solving skills.
• Ability to thrive in a high‑volume, high‑expectation resort environment.