Chef de Cuisine

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine leads the culinary operation for an assigned restaurant or outlet, overseeing menus, food quality, kitchen standards, staffing, purchasing, sanitation, and cost control. Candidates typically need several years of professional kitchen experience, including supervisory or sous-chef experience, strong knowledge of culinary techniques, food safety, inventory management, and HACCP practices. A culinary qualification is helpful, while experience in luxury hotels, resorts, or high-volume restaurants is preferred. The successful candidate is expected to lead by example, develop and coach culinary team members, maintain consistent presentation and service standards, manage labor and food costs, collaborate with hotel leadership, and create a polished guest experience reflecting the resort’s brand.

About the employer

Moana Surfrider, A Westin Resort & Spa Waikiki Beach is a landmark Marriott resort located on Oahu’s Waikiki Beach. Often called the “First Lady of Waikiki,” the historic property combines Victorian-era architecture with modern Westin hospitality, guestrooms, restaurants, meeting facilities, and spa services. Its beachfront setting attracts leisure travelers, groups, wedding parties, and international visitors throughout the year. As part of Marriott International’s portfolio, the resort generally offers structured training, employee benefits, career development, and access to Marriott’s global hospitality network, subject to position and employment terms. Culinary teams support several dining and banquet operations, requiring attention to quality, local ingredients, food safety, service consistency, and the high standards expected of an upscale resort.