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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 prestigious luxury hotel located on the beautiful island of Kauai, Hawaii, specifically situated on the world-famous Poipu Beach. This sophisticated oceanfront destination offers guests a unique and immersive experience deeply inspired by the spectacular sunsets, colorful native flowers, and vibrant sea life distinctive to Kauai. The hotel's ambiance perfectly blends luxury with the spirit of island adventure, making it a cherished destination for travelers seeking elegance combined with natural beauty. Employees at Koa Kea Hotel & Resort are part of a collaborative team dedicated to delivering exceptional guest experiences by being proactive and... 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
- Positive, professional communication skills for participation in and support of a property leadership team
- Strong background in menu development, cost control, and vendor relations
- Expertise in diverse cuisines with an emphasis on local and seasonal ingredients
- Ability to manage multiple outlets, including restaurants, room service, and small catering events
- Culinary degree or equivalent professional certification preferred
- Exceptional organizational, time management, and problem-solving skills
Job Qualifications
- 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
- Positive, professional communication participating in and supporting a property leadership team
- Strong background in menu development, cost control, and vendor relations
- Expertise in diverse cuisines with an emphasis on local and seasonal ingredients
- Ability to manage multiple outlets, including restaurants, room service, and small catering events
- Culinary degree or equivalent professional certification preferred
- Exceptional organizational, time management, and problem-solving skills
Job Duties
- Develop and execute innovative menus that align with the hotel's brand, guest expectations, and seasonal ingredients inspired by the island
- Ensure consistency in food quality, presentation, and taste across all dining outlets and catered events
- Stay updated on industry trends and incorporate modern culinary techniques and sustainability practices
- Oversee all back-of-house operations, including multiple restaurant outlets and small catering events
- Recruit, train, and mentor a team of chefs, cooks, and kitchen staff, fostering a collaborative and high-performance environment
- Implement standard operating procedures (SOPs) to ensure efficiency, cleanliness, and compliance with health and safety regulations
- Maintain strong communication with front-of-house managers to ensure seamless service
- Manage food costs, labor expenses, and kitchen budgets to maximize profitability while maintaining exceptional quality
- Source high-quality ingredients at competitive prices, fostering relationships with local farmers and sustainable vendors
- Monitor inventory, portion control, and waste reduction strategies to minimize overhead costs
- Engage with guests, VIP clients, and event organizers to tailor culinary experiences to their needs
- Coordinate with the banquets and events team to ensure seamless execution of catered functions, including small private events and corporate gatherings
- Elevate the hotel’s dining reputation through signature dishes, chef’s tasting menus, renowned sushi bar, and unique culinary experiences
- Ensure strict adherence to local health codes, HACCP, and food safety standards
- Maintain a clean, organized, and well-equipped kitchen to promote efficiency and safety
- Enforce food handling, storage, and sanitation protocols to uphold the highest health standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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