Executive Chef - Hilton Waikoloa Village at Hilton Hotels & Resorts

, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

200000.0

Posted On

10 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Budgeting And Forecasting, Cost Control, Staff Training And Development, Food Safety And Sanitation, Hospitality Management, High-Volume Catering, Operational Planning, Performance Management, Guest Satisfaction Monitoring, Regulatory Compliance

Industry

Hospitality

Description

Hilton Waikoloa Village is seeking an Executive Chef to lead a dynamic, large-scale culinary operation at one of Hawai‘i’s most iconic resort destinations. Spanning multiple restaurants, bars, and expansive banquet venues across 62 oceanfront acres, this role offers the opportunity to create memorable dining experiences for guests from around the world. As Executive Chef, you will set the culinary vision for the resort, driving innovation, elevating execution, and developing a strong kitchen culture rooted in collaboration and excellence. From high-volume events to destination dining moments, this is an exceptional opportunity for a chef who thrives in a fast-paced resort environment and is inspired by the energy, scale, and beauty of Hawai‘i hospitality. What will I be doing? As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Recruit, interview and train team members Hilton Waikoloa Village is seeking an Executive Chef to lead a dynamic, large-scale culinary operation at one of Hawai‘i’s most iconic resort destinations. Spanning multiple restaurants, bars, and expansive banquet venues across 62 oceanfront acres, this role offers the opportunity to create memorable dining experiences for guests from around the world. As Executive Chef, you will set the culinary vision for the resort, driving innovation, elevating execution, and developing a strong kitchen culture rooted in collaboration and excellence. From high-volume events to destination dining moments, this is an exceptional opportunity for a chef who thrives in a fast-paced resort environment and is inspired by the energy, scale, and beauty of Hawai‘i hospitality. What will I be doing? As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward Recruit, interview and train team members The Benefits – Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the World. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: Medical Insurance Coverage – for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program: 110 nights of discounted travel Parental leave to support new parents 401K plan and company match to help save for your retirement Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* Career growth and development Recognition and rewards programs The annual salary range for this role is $180,000-$200,000 and is based on applicable and specialized experience and location.

Responsibilities

Direct and oversee all culinary operations, including meal production, food quality, and financial profitability for the resort. Lead the creation of innovative menus and manage team performance, recruitment, and professional development.