Executive Chef

Uniquely located in the heart of Honolulu, guests have the convenience of the city outside their front door yet surrounded by the beauty of the island through stunning ocean views. At Renaissance Honolulu, we invite you to embrace adventure and embark on a journey beyond the ordinary.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team member to join us on our Food & Beverage Team. We are committed to providing you with:

• Highly competitive wages $125,000.00 - $135,000.00 Annually
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members.
• Hotel Room discounts at Marriott brand properties worldwide

Here is what you will be doing each day:

The Executive Chef at Sera is a visionary culinary leader who oversees all kitchen operations and drives the culinary direction of the restaurant. This role is responsible for maintaining the highest standards of food quality, consistency, and creativity. The Executive Chef leads menu development with a focus on local sourcing, seasonal ingredients, and the bold, vibrant flavors that define coastal Mediterranean cuisine. They will work collaboratively with the hotel's food and beverage leadership to craft unique dining experiences, special events, and promotional menus that enhance the restaurant's reputation.

Daily responsibilities include managing all aspects of kitchen operations, from staffing and scheduling to inventory control, cleanliness, and equipment maintenance. The Executive Chef is accountable for maintaining food cost targets, optimizing kitchen efficiency, and ensuring compliance with all safety, sanitation, and health regulations, including HACCP standards.

As a leader, the Executive Chef recruits, trains, and mentors a high-performing culinary team, fostering a kitchen culture that values innovation, professionalism, and collaboration. They provide ongoing coaching and support to ensure team members grow in their roles and uphold the restaurant's commitment to excellence. Strong communication and teamwork are essential, as the Executive Chef will work closely with front-of-house leadership to ensure smooth service and guest satisfaction. Relationships with local purveyors and farmers are also key to the restaurant's sourcing philosophy.

Does this sound like you?

The ideal candidate has a minimum of five to seven years of progressive culinary experience, including at least two years in an Executive Chef role within a high-end or luxury dining environment. A degree or certification in Culinary Arts is preferred, along with demonstrated expertise in Mediterranean and Pacific Rim cuisines, modern cooking techniques, and sustainable culinary practices. The Executive Chef must be an inspiring leader, an excellent communicator, and a highly organized professional with a strong grasp of financial management and kitchen operations. A current ServSafe Certification or equivalent is required.