Copper Bar Chef de Cuisine (Salary) at Prince… · Waimea

Division: Culinary & Stewarding (CUL002) Band 3 Copper Bar Chef de Cuisine At Mauna Kea Resort, exceptional dining experiences begin with inspired leadership, culinary creativity, and a deep connection to Hawaiʻi's culture and ingredients. Copper Bar is one of the Kohala Coast's most beloved gathering places, celebrated for its open-air grandeur, relaxed sophistication, and breathtaking ocean views. Featuring locally sourced ingredients—including produce grown in our own ʻUlu Garden—Copper Bar offers an innovative menu of tapas, sushi, handcrafted cocktails, curated wines, and island-inspired favorites that reflect the flavors and traditions of Hawaiʻi. With nightly live slack key guitar, traditional hula performances, and generations of history woven into every guest experience, Copper Bar is more than a restaurant—it is a destination. We are seeking a Chef de Cuisine who can honor this legacy while driving culinary innovation, operational excellence, and exceptional team performance. This role is ideal for a passionate and visionary culinary leader who thrives in a dynamic, guest-focused environment. The Chef de Cuisine will oversee all culinary operations for Copper Bar, ensuring every dish reflects our commitment to quality, consistency, creativity, and authentic hospitality. From menu development and cost management to mentoring culinary talent and elevating the guest experience, this position plays a vital role in shaping one of Hawaiʻi Island's premier dining destinations. Our culture is built on collaboration, accountability, and continuous growth. We empower our leaders to inspire their teams, champion innovation, and create a positive workplace where excellence is recognized and professional development is encouraged. As a Hawaii Business Magazine “Best Places to Work” recipient for five consecutive years, we are committed to investing in our people through competitive pay, comprehensive benefits, career development opportunities, recognition programs, and outstanding travel perks through Marriott and Seibu Prince Hotels & Resorts Worldwide. If you are an accomplished culinary professional who is passionate about local ingredients, innovative cuisine, and creating memorable guest experiences through exceptional leadership, we invite you to join our team and help shape the next chapter of Copper Bar's storied legacy. Position Overview and Responsibilities: As Chef de Cuisine, you will oversee the daily culinary operations of Copper Bar while supporting the Executive Chef in ensuring exceptional food quality, financial performance, team development, and operational efficiency. You will lead, mentor, and develop culinary team members while maintaining the highest standards of food preparation, presentation, sanitation, safety, and guest satisfaction. This role requires a strong combination of culinary expertise, business acumen, leadership capability, and a commitment to continuous improvement. Essential Job Functions:

Oversee the daily operation of the Copper Bar kitchen and culinary team. Supervise, schedule, and direct cooks and other kitchen personnel to ensure efficient operations. Assist the Executive Chef in establishing and implementing food, labor, and operational cost controls. Monitor and review daily food and labor costs to ensure financial goals are achieved. Hire, train, coach, evaluate, counsel, and discipline culinary team members in accordance with company policies and collective bargaining agreements. Ensure compliance with company policies, procedures, safety standards, and operational guidelines. Review and refine menus, recipes, and kitchen procedures to improve quality, consistency, and operational efficiency. Develop innovative menu offerings that align with current culinary trends and guest expectations. Oversee food preparation and production for restaurant and employee dining operations as assigned. Ensure proper inventory management, ordering practices, and product utilization. Routinely inspect kitchen equipment and facilities, coordinating maintenance and repairs as needed. Manage departmental labor expenses and operating costs. Respond to and resolve employee and guest concerns in a timely and professional manner. Review, approve, and verify departmental payroll. Maintain current knowledge of culinary techniques, food trends, sanitation practices, and industry best practices. Partner with the Executive Steward to ensure kitchens, storage areas, and equipment are properly maintained and sanitized. Ensure compliance with all food safety, sanitation, health, and workplace safety regulations. Maintain and update recipe manuals, culinary specifications, and menu photography. Support banquet and restaurant operations as needed. Perform additional duties and projects as assigned.

Leadership and Team Development:

Foster a positive, professional, and engaging work environment. Provide ongoing training, coaching, mentoring, and development opportunities for culinary team members. Establish performance expectations and hold team members accountable for results. Conduct performance evaluations and provide constructive feedback. Identify succession planning opportunities and support employee career growth. Promote teamwork, communication, and collaboration across all Food & Beverage operations.

Complete Operational Responsibilities:

Monitor daily production levels and staffing requirements. Ensure stations are properly staffed, stocked, and prepared for service. Conduct regular quality inspections of food preparation, presentation, and service execution. Oversee product receiving, storage, rotation, and inventory control practices. Ensure adherence to recipe standards, portion controls, and cost-management procedures. Review banquet event orders, restaurant menus, and daily production schedules. Support service periods and provide leadership during high-volume operations. Maintain a clean, organized, and efficient kitchen environment.

Secondary Job Functions:

Attend resort management meetings and departmental meetings as required. Represent the department in the absence of the Executive Chef. Conduct regular culinary team meetings and training sessions. Meet regularly with the Executive Chef to review operations, staffing, and business performance. Partner with restaurant and banquet managers to review service execution and guest feedback. Maintain departmental communication boards and operational communications. Participate in menu development, special events, promotional programs, and culinary initiatives. Support resort-wide functions and cross-departmental projects as needed.

Working Conditions:

Split time between kitchen operations and administrative office duties. Frequent exposure to varying temperatures including hot cooking environments and refrigerated storage areas. Fast-paced culinary environment with frequent interaction among team members, managers, and guests. Exposure to kitchen equipment, machinery, and operational noise. Frequent movement throughout kitchens, restaurants, banquet facilities, and resort property.

Work Hours:

Must be able to work schedules assigned by the Executive Chef. Must be available to work evenings, weekends, holidays, and special events. Must be able to work long and irregular hours based on operational needs. Must be able to work more than 40 hours per week when business demands require.

Equipment Use:

Proficient in Microsoft Office and other resort business software applications. Ability to utilize payroll, scheduling, inventory, and purchasing systems. Ability to operate standard office equipment including telephones, calculators, printers, photocopiers, and scanners. Advanced proficiency with kitchen tools and equipment including knives, slicers, food processors, peelers, graters, mixers, grills, ovens, steamers, and related culinary equipment.

Mental and Physical Demands:

Ability to prioritize and organize multiple projects and operational priorities. Ability to manage stressful and challenging situations while maintaining professionalism and composure. Ability to evaluate employee performance, productivity, training needs, and development opportunities. Ability to stand and walk for extended periods throughout kitchens, restaurants, banquet facilities, and meetings. Ability to bend, reach, stoop, and assist with food production and banquet setup activities. Ability to lift, carry, push, and pull up to and over 50 pounds. Ability to perform administrative duties while maintaining operational oversight.

Communication Demands:

Must be able to communicate effectively both verbally and in writing with employees, managers, vendors, and guests. Ability to create and maintain recipes, training materials, policies, procedures, and operational documentation. Ability to lead meetings, facilitate training sessions, and conduct employee coaching conversations. Ability to communicate effectively by telephone, email, and other business communication methods.

Minimum Qualification Requirements:

Minimum 5 years of progressive culinary experience, including leadership or supervisory responsibilities. Previous restaurant, resort, hotel, or high-volume culinary experience preferred. Proven ability to lead, develop, and motivate culinary teams. Strong knowledge of food preparation techniques, menu development, food cost controls, and labor management. Thorough understanding of food safety, sanitation, and workplace safety standards. Strong organizational, planning, and problem-solving skills. Proficiency with computer applications, scheduling systems, and administrative functions. Valid Department of Health TB Clearance. Food Safety Certification required or ability to obtain upon hire. Ability to work effectively in a fast-paced, team-oriented environment. Commitment to culinary excellence, guest satisfaction, and continuous improvement.