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Executive Chef Partner Jobs in Hawaii (NOW HIRING)

Royal Lahaina Resort

Executive Chef

Lahaina, HI · On-site

$130K - $135K/yr

... trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate ... Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects ...

Royal Lahaina Resort

Executive Chef

Lahaina, HI

$74K - $102K/yr

... trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate ... Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects ...

Highgate Hotels

Executive Chef

Lahaina, HI

$74K - $102K/yr

... trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate ... The Executive Chef is responsible for coordinating, supervising and directing all aspects of the ...

New

ASM Global

Executive Chef- Hawaii Convention Center

Honolulu, HI · On-site

$70K - $97K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef DEPARTMENT: Food & Beverage REPORTS TO: F&B Director FLSA STATUS ... Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events ...

The Fish Hopper Seafood and Steaks

Sous Chef

Kailua Kona, HI · On-site

$50K - $68K/yr

  • Medical

  • Retirement

  • PTO

Executive Chef Employment Type: Full-Time Position Summary We are seeking a talented and driven Executive Sous Chef to support and partner with our Executive Chef in leading culinary operations. This ...

The Fish Hopper Seafood and Steaks

Sous Chef

Kailua Kona, HI · On-site

$70K - $75K/yr

  • Medical

  • Retirement

  • PTO

Executive Chef Employment Type: Full-Time Position Summary We are seeking a talented and driven Executive Sous Chef to support and partner with our Executive Chef in leading culinary operations. This ...

Maui Brewing Co Ka'anapali

Executive Sous Chef

Lahaina, HI · On-site

$80K - $85K/yr

  • Medical

  • Dental

  • PTO

As an Executive Sous Chef, you will be actively participating as a partner in our business growth. We're seeking an individual who understands that at the executive chef level, success is measured by ...

HANDCRAFTED RESTAURANTS GROUP

SOUS CHEF

Lahaina, HI · On-site

$52K - $70K/yr

Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams. * Work with the Executive Chef on special events ...

HANDCRAFTED RESTAURANTS GROUP

SOUS CHEF

Kihei, HI · On-site

$54K - $73K/yr

... partnership with Executive Chef and maintenance teams. • Work with the Executive Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and ...

HANDCRAFTED RESTAURANTS GROUP

SOUS CHEF

Koloa, HI · On-site

$54K - $73K/yr

Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams. * Work with the Executive Chef on special events ...

HANDCRAFTED RESTAURANTS GROUP

SOUS CHEF

Lahaina, HI · On-site

$52K - $70K/yr

Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams. * Work with the Executive Chef on special events ...

HANDCRAFTED RESTAURANTS GROUP

SOUS CHEF

Kihei, HI · On-site

$54K - $73K/yr

Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams. * Work with the Executive Chef on special events ...

Grand Hyatt Kauai

Chef de Cuisine

Koloa, HI · On-site

$72K - $98K/yr

Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates ... Partner with restaurant leadership to deliver exceptional guest experiences * Review sales and ...

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Copper Bar Chef de Cuisine (Salary)

Kamuela, HI · On-site

$72K - $99K/yr

The Chef de Cuisine will oversee all culinary operations for Copper Bar, ensuring every dish ... Partner with the Executive Steward to ensure kitchens, storage areas, and equipment are properly ...

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Executive Chef Partner information

What is an executive chef partner?

An Executive Chef Partner is a senior culinary professional who not only oversees kitchen operations and menu development but also has an ownership stake or a significant leadership role in a restaurant or hospitality business. This position combines culinary expertise with business management responsibilities, such as budgeting, staffing, and maintaining quality standards. Executive Chef Partners are often involved in strategic decisions, ensuring the establishment's success both in cuisine and operations. They work closely with other partners or owners to set goals, drive revenue, and cultivate the restaurant's brand and culture.

What are the key skills and qualifications needed to thrive as an executive chef partner?

To thrive as an Executive Chef Partner, you need extensive culinary expertise, proven kitchen management experience, and often a degree from a culinary institute. Mastery of inventory software, recipe management systems, and food safety certifications like ServSafe are typically required. Strong leadership, creativity, and effective communication help set you apart when leading teams and collaborating with restaurant management. These skills ensure exceptional dining experiences, operational efficiency, and sustainable business growth in a competitive hospitality environment.

What are the main challenges an executive chef partner faces when balancing culinary creativity with business responsibilities?

As an Executive Chef Partner, one common challenge is maintaining a high standard of culinary innovation while also managing the financial and operational aspects of the restaurant. You’ll be responsible for designing menus, overseeing kitchen staff, and ensuring food quality, but you'll also need to monitor costs, control inventory, and collaborate with front-of-house management. Striking a balance between creative expression and profitability is crucial, as is fostering a positive team culture. Successful Executive Chef Partners often rely on strong communication skills and a solid understanding of both culinary arts and business management.

What is the difference between Executive Chef Partner vs Executive Chef?

AspectExecutive Chef PartnerExecutive Chef
CredentialsOften requires culinary certifications, extensive experience, and partnership agreementsRequires culinary certifications, experience, and leadership skills
Work EnvironmentShared ownership or partnership in restaurant operationsLeads kitchen operations, typically employed by the restaurant
Employer/Industry UsageUsed in restaurants with ownership partnerships or co-ownersCommonly employed as the head of kitchen staff in various hospitality settings
Search/Comparison IntentPeople comparing ownership roles with executive culinary leadershipPeople seeking top culinary leadership positions

The main difference between an Executive Chef Partner and an Executive Chef lies in ownership and partnership status. An Executive Chef Partner shares ownership or partnership in the restaurant, combining culinary expertise with business responsibilities. An Executive Chef is primarily responsible for kitchen management and culinary excellence without ownership stakes. Both roles require similar culinary credentials and leadership skills, but their responsibilities and industry usage differ significantly.

What are popular job titles related to Executive Chef Partner jobs in Hawaii?

For Executive Chef Partner jobs in Hawaii, the most frequently searched job titles are:

What job categories do people searching Executive Chef Partner jobs in Hawaii look for?

The top searched job categories for Executive Chef Partner jobs in Hawaii are:

What cities in Hawaii are hiring for Executive Chef Partner jobs?

Cities in Hawaii with the most Executive Chef Partner job openings:

Executive Chef Partner jobs near you
Infographic showing various Executive Chef Partner job openings in Hawaii as of August 2026, with employment types broken down into 82% Full Time, 11% Part Time, and 7% Contract. Highlights an 88% Physical, 4% Hybrid, and 8% Remote job distribution.

Executive Chef

Royal Lahaina Resort

Lahaina, HI • On-site

$130K - $135K/yr

Full-time

Posted 4 days ago

Job description

Compensation Type
Yearly
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.
Overview
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Director of F&B to create and implement menus.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Coordinate, supervise and direct the Stewarding Department.
  • Compute daily food cost.
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasts and customer counts.
  • Coordinate all par stock levels.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.
  • Participate in required M.O.D. program as scheduled.

Qualifications
  • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.

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