Chef de Cuisine - Seaview Terrace

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Chef de Cuisine - Seaview Terrace

Grand Hyatt

Grand Hyatt Kauai

US - HI - Koloa

Culinary

Department Head/Manager

Full-time

Yearly US Dollar (USD) pay basis

Req ID: KOL004421

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Summary

Chef de Cuisine - Seaview Terrace @ Grand Hyatt Kauai Resort & Spa - Koloa, HI

We are looking for an experienced Chef de Cuisine to lead the kitchen operations at our beautiful ocean-view lounge, Seaview Terrace. You will lead a dynamic kitchen staff, craft fresh and innovative menus that will keep guests coming back for more.

Salary Range - $97,400 - $155,600

Responsibilities

• Lead all daily kitchen operations for restaurant and in-room dining ensuring consistent execution of high‑quality cuisine
• Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special offerings
• Must be willing to cross-train and lead in other kitchens when necessary
• 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

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.

Apply

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