Chef De Cuisine, Hale Kai
About The Position
As Chef de Cuisine at Hale Kai, you will lead the exciting multi-million-dollar renovation of Hale Kai “House of the Sea” – redefining luxury coastal dining. Working alongside a talented culinary team, you will oversee daily kitchen operations while inspiring excellence through leadership, creativity, and precision. Hale Kai is Fairmont Orchid’s casual, beachfront all-day dining venue, offering fresh island-inspired cuisine, tropical beverages, and warm Hawaiian hospitality in a relaxed oceanfront setting. In this role, you will lead, coach, and develop a high-performing team of culinary professionals, fostering a culture of collaboration, innovation, and operational excellence. Your passion for outstanding cuisine, quality, and guest satisfaction will ensure every dish contributes to memorable experiences that Make Special Happen.
Requirements
- Previous leadership experience in the Culinary field, required
- Natural leader to keep the team engaged and focused
- Organized with solid time management skills
- Team player with a collaborative approach
- Ability to coordinate a team, work well under a fast paced & high-pressure environment, driven to remain calm & courteous at all times, and hold the needs of a guest with high priority.
- Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.
Nice To Haves
- Diploma Certification in a Culinary discipline, preferred
Responsibilities
- Lead the day-to-day culinary operations of Hale Kai, ensuring exceptional quality, consistency, and presentation in every dish.
- Inspire, mentor, coach, and develop a high-performing culinary team, fostering a culture of collaboration, accountability, and continuous learning.
- Create unforgettable dining experiences by consistently delivering exceptional cuisine and personalized guest experiences.
- Consistently offer professional, friendly, and proactive guest service while supporting our colleagues
- Partner with the Executive Chef and Executive Sous Chef to develop innovative menus, seasonal features, and specialty offerings that showcase creativity and premium ingredients.
- Ensure all culinary brand standards, recipes, preparation methods, and presentation guidelines are executed with precision.
- Conduct daily culinary briefings and communicate service expectations, menu changes, and operational priorities with the kitchen team.
- Collaborate closely with restaurant leadership to maintain open communication regarding guest feedback, service flow, and operational excellence.
- Monitor food quality, purchasing, inventory, ordering, and cost controls to achieve financial and operational goals.
- Develop schedules and manage labor productivity while maintaining an engaged, high-performing team.
- Ensure all kitchen areas, equipment, and food storage meet the highest standards of cleanliness, organization, food safety, and sanitation.
- Champion a safe workplace by ensuring compliance with all health, safety, and sanitation policies and procedures.
- Perform other duties as assigned.
Benefits
- Premium preferred provider medical/drug/vision benefits at competitive prices.
- Employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!
- 401(k)/retirement saving plan & matching program.
- 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately
- Incentive Bonuses are available
- 50% discounts at hotel restaurants
- 50% discount on retail items at our Fairmont Store
- 30% discount of services offered in our Spa Without Walls
- Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)
- Complimentary food & beverage on property
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
