Executive Chef

Experience Culinary Excellence at Hawaii Volcanoes National Park

Bring your passion for cooking to one of the world's most extraordinary destinations. Nestled among lush rainforests, volcanic landscapes, and breathtaking scenery, Hawaii Volcanoes National Park offers chefs the opportunity to create memorable dining experiences for guests from around the globe. If you thrive in a fast-paced kitchen, enjoy working with fresh ingredients, and want to be part of an unforgettable national park experience, this is your chance to combine your culinary career with the adventure of living and working in Hawaii.

• Provide overall culinary and operational leadership for back-of-house operations across multiple venues.
• Ensure all menus, as established by the Corporate Director of Food & Beverage, are executed consistently, accurately, and to the highest quality standards.
• Ensure culinary staff strictly adhere to company recipes, preparation methods, and plate presentation standards to deliver consistently exceptional guest experiences.
• Hire, train, supervise, and mentor culinary staff, including kitchen managers.
• Manage performance, scheduling, & problem-solving within the kitchen leadership team.
• Conduct weekly and monthly inventory counts for all food, beverage, and kitchen supplies to ensure accuracy and cost control.
• Place daily, weekly, and monthly food and beverage orders based on inventory levels, forecasted demand, and operational needs.
• Perform administrative duties such as meeting with vendors, negotiating pricing, and ordering supplies.
• Oversee kitchen equipment purchases, maintenance, and repairs, as well as ordering cleaning and sanitation supplies.
• Ensure all kitchens maintain a clean, organized, and hygienic work environment in compliance with food safety standards.
• Monitor guest satisfaction and collaborating with front-of-house leadership to enhance the overall dining experience.
• Develop and managing budgets, controlling food and labor costs, and operating within established financial guidelines.

• 5+ years proven executive or senior chef experience overseeing high-volume, seasonal food and beverage operations
• Experience managing multiple outlets preferred (e.g., full-service restaurant and café)
• Culinary degree or formal culinary education from an accredited institution, or equivalent professional experience
• Strong leadership skills with the ability to train, mentor, and retain diverse culinary teams in remote or seasonal environments
• Expertise in menu execution, food quality, consistency, and cost control
• Solid knowledge of inventory management, purchasing, and food and labor cost controls
• Thorough understanding of food safety, sanitation, and regulatory compliance standards
• Ability to adapt to seasonal fluctuations, limited resources, and the logistical challenges of a national park setting
• Successful completion of drug and background screening required upon offer of employment