Summary:Chef de Cuisine - Tidepools Restaurant Grand Hyatt Kauai Resort & Spa - Koloa, HI Tidepools, the award-winning signature restaurant at Grand Hyatt Kauai, is seeking an experienced and passionate
Chef de Cuisine to lead our culinary team. Set above a koi-filled lagoon in a series of thatched bungalows, Tidepools offers an elevated Hawaiian dining experience that blends island flavors, fresh local ingredients, and refined technique.
Salary Range - $76,700 - $115,300
Responsibilities- Lead all daily kitchen operations for Tidepools, ensuring consistent execution of high-quality, Hawaiian-inspired cuisine
- Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special event offerings
- 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.
- Support large-party planning, special events, and promotional dining experiences
Qualifications: Qualifications- 3+ years of progressive culinary leadership experience in upscale or fine-dining environments.
- Strong knowledge of Hawaiian, Pacific Rim, and seafood-focused cuisine preferred.
- 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.
