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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $105,000.00 - $125,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Vision Insurance
Dental Insurance
pharmacy insurance
401k
Referral Bonus
Freedom time off
Birthday holiday
Gone fishing holiday
Opportunities for advancement
Job Description
Koa Kea Hotel & Resort is a luxury hotel located on the renowned Poipu Beach on the south shore of Kauai, Hawaii. This sophisticated oceanfront destination offers an unparalleled atmosphere inspired by the stunning natural beauty of Kauai, including its spectacular sunsets, vibrant sea life, and colorful native flowers. At Koa Kea Hotel & Resort, guests are treated to an experience where luxury meets island adventure, creating memorable stays that celebrate the essence of Hawaiian culture and nature. The hotel is part of the Pacific Hospitality Group, a family-focused company dedicated to sustainable growth, long-term value creation, and enriching lives... Show More
Job Requirements
- Minimum 8-10 years of experience in a high-volume upscale hotel, resort, or fine dining restaurant
- Proven leadership experience managing $5M+ in F&B revenue and large kitchen teams
- Strong background in menu development, cost control, and vendor relations
- Expertise in diverse cuisines with emphasis on local and seasonal ingredients
- Ability to manage multiple outlets including restaurants, room service, and catering
- Culinary degree or equivalent professional certification preferred
- Exceptional organizational, time management, and problem-solving skills
- ServSafe Manager Certification or willingness to obtain within first 90 days
- CPR/First Aid Certification or willingness to obtain within first 90 days
- Blue/Red Card or willingness to obtain within first 90 days
Job Qualifications
- Minimum 8-10 years of experience in high-volume upscale hotel, resort, or fine dining restaurant
- Proven leadership managing $5M+ in F&B revenue and large kitchen teams
- Strong background in menu development, cost control, and vendor relations
- Expertise in diverse cuisines with emphasis on local and seasonal ingredients
- Ability to manage multiple outlets including restaurants, room service, and catering
- Culinary degree or equivalent professional certification preferred
- Exceptional organizational, time management, and problem-solving skills
- Positive, professional communication and teamwork participation
Job Duties
- Develop and execute innovative menus that align with the hotel brand and seasonal local ingredients
- Ensure consistency in food quality, presentation, and taste across all dining outlets and catered events
- Oversee all back-of-house operations including multiple restaurant outlets and catering events
- Recruit, train, and mentor culinary team fostering a collaborative and high-performance environment
- Implement standard operating procedures to ensure kitchen efficiency, cleanliness, and health and safety compliance
- Maintain strong communication with front-of-house managers to ensure seamless service
- Manage food costs, labor expenses, and kitchen budgets to maximize profitability
- Source high-quality ingredients at competitive prices and build relationships with local and sustainable vendors
- Monitor inventory, portion control, and waste reduction to minimize costs
- Engage with guests and event organizers to tailor culinary experiences
- Coordinate with banquets and events team for seamless execution of catered functions
- Elevate the hotel’s dining reputation through signature dishes and unique culinary experiences
- Ensure strict adherence to health codes, HACCP, and food safety standards
- Maintain a clean, organized, and well-equipped kitchen
- Enforce food handling, storage, and sanitation protocols to uphold health standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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