Chef de Cuisine - Tidepools Restaurant

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

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

Benefits

Salary Range - $76,700 - $115,300

Pay

TBD

Schedule

TBD

Skills

N/A

Benefits

N/A

Pay

TBD

Schedule

TBD