Executive Chef - Ko' Kea Resort

Koa Kea Resort on Poipu Beach, 2251 Poipu Road, Koloa, Hawaii, United States of America

Posted Monday, January 26, 2026 at 10:00 AM

Who We Are:

A Luxury Hotel on Kauai, Hawaii - Experience working at this sophisticated luxury oceanfront destination on world-famous Poipu Beach, on the sun-kissed south shore of the Hawaiian island of Kauai. Inspired by the spectacular sunsets, colorful native flowers and vibrant sea life of Kauai, Koa Kea Hotel & Resort captures the natural essence of luxury island adventure. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.

Are you ready to take your career to the next level? Apply Today!

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family-focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do.

We are focused on long-term value creation and sustainable growth.

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

We are seeking an innovative and results-driven Executive Chef to lead our culinary operations. The role primarily focuses on restaurant operations, ensuring exceptional dining experiences, while also managing small to mid-size catering events. The Executive Chef will be responsible for leading a culinary team, curating seasonal menu with Hawaiian inspiration, optimizing kitchen efficiency, and maintaining high culinary & safety compliance standards.

Culinary Leadership & Menu Development

• 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.

Kitchen Operations & Team Management

• 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 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.

Guest Experience & Catering Oversight

• 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.

Compliance & Safety

• 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.

• 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…