Chef De Cuisine

Fairmont Orchid - Hawaii, Kohala Coast, United States

About the role

Reporting to the Executive Sous Chef, you will lead the day-to-day culinary operations of our Japanese-inspired Izakaya restaurant, In Room Dining, and Luana Lounge, ensuring exceptional quality, consistency, and presentation in every dish.

Responsibilities

• Inspire, mentor, coach, and develop a high-performing culinary team, fostering a culture of collaboration, accountability, and continuous learning.
• Create unforgettable dining experiences by consistently delivering exceptional cuisine and personalized guest service.
• Partner with the Executive Chef and Executive Sous Chef to develop innovative menus, seasonal features, and specialty offerings that showcase creativity and premium ingredients.
• Ensure all culinary brand standards, recipes, preparation methods, and presentation guidelines are executed with precision.
• Conduct daily culinary briefings and communicate service expectations, menu changes, and operational priorities with the kitchen team.
• Collaborate closely with restaurant leadership to maintain open communication regarding guest feedback, service flow, and operational excellence.
• Assist the Banquet Chef during peak event business with production and spearhead the raw program.
• Work closely with the In Room Dining team to ensure all amenity drops, room service deliveries, and product quality are flawless and compliant with LQA standards.
• Collaborate with Sales & Marketing to curate individualized site experiences and custom tasting menus showcasing culinary excellence.
• Monitor food quality, purchasing, inventory, ordering, and cost controls to achieve financial and operational goals.
• Develop schedules and manage labor productivity while maintaining an engaged, high-performing team.
• Ensure all kitchen areas, equipment, and food storage meet the highest standards of cleanliness, organization, food safety, and sanitation.
• Champion a safe workplace by ensuring compliance with all health, safety, and sanitation policies and procedures.
• Perform other duties as assigned.

Requirements

• Previous leadership experience in the Culinary field required.
• Understanding of Forbes 5 Star environment standards.
• Working knowledge of the HACCP program.
• Financial acumen regarding food cost, labor management, and all relevant financial controls.
• Experience in creative sourcing, procurement, and product control.
• Journeyman’s papers or international equivalent preferred.
• Diploma certification in a Culinary discipline preferred.
• Computer literate in Microsoft Windows applications (an asset).
• Strong interpersonal and problem-solving abilities.
• Highly responsible and reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Good communication skills, both verbal and written.

Benefits

• Premium preferred provider medical, drug, and vision benefits at competitive prices with employer-paid coverage for group life and accidental insurance (1x annual salary).
• 401(k)/retirement savings plan with matching program.
• 15 paid holiday/personal days per year plus 10 days of paid vacation that begin accruing immediately.
• Incentive bonuses available.
• 50% discounts at hotel restaurants and retail items at the Fairmont Store.
• 30% discount on services offered in Spa Without Walls.
• Unlimited employee discounts at Accor properties worldwide plus Friends & Family rates (5,000+ hotels).
• Complimentary food and beverage on property.

Pay

$90,000 - $100,000 USD

Schedule

Full-Time, Permanent

Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.