Highgate

Hospitality and travel-focused venture capital

Executive Chef

Food & Beverage Operations ManagementUpdated on Nov 10

Full-timeLahaina, HI, USAIn-person

About the Job

Requirements

A minimum of 2 years of experience as a Hotel Executive Chef, with that experience occurring within the last 10 years, is required.
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or related field are required.
Previous supervisory responsibility is required.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations is required.
Experience managing high-volume banquet and catering operations is required.
The role may require long hours and the ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.
The ability to communicate verbally and in writing with employees and guests at all levels is required.
The ability to listen to, understand, and clarify concerns raised by employees and guests is required.
The ability to multitask and prioritize departmental functions to meet deadlines is required.
Attendance at required hotel meetings and trainings is required.
Regular attendance in compliance with hotel standards and scheduling needs is required.
Compliance with hotel standards and regulations to support safe and efficient operations is required.
Knowledge of collective bargaining agreements, union work rules, scheduling practices, and labor relations is required.
The ability to identify problem areas and assist in implementing solutions is required.
The ability to anticipate, prevent, identify, and solve problems is required.
The ability to understand and evaluate complex information and data from various sources to meet objectives is required.
The ability to maintain confidentiality is required.

Responsibilities

Work with other food and beverage managers and keep them informed of food and beverage issues as they arise.
Keep the immediate supervisor informed of problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor the quality of food products and presentation.
Ensure preparation of required reports, including Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
Oversee all aspects of daily kitchen and food production operations.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with hotel standards.
Implement and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Work with the Director of Food and Beverage to create and implement menus.
Design and implement the employee cafeteria rotating menu and oversee cafeteria operations.
Coordinate, supervise, and direct the Stewarding Department.
Compute daily food cost.
Train and direct departmental assistants in company standards for quality, specifications, portion control, recipes, employee relations, and sanitation.
Understand daily forecasts and customer counts.
Coordinate par stock levels.
Assess food portion size, visual appeal, taste, and temperature of items served.
Direct and train 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 including food preparation, receipt of daily inventories, the log-on report, and the food cost report.
Communicate physical maintenance problems to Engineering.
Assist catering sales with special menus and price structures.
Participate in the required Manager on Duty program as scheduled.
Participate in Manager on Duty coverage as required.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Perform other duties as requested by management.

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 minimum of 2 years of experience as a Hotel Executive Chef, with such experience occurring within last ten (10) years, is required
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.
Must have experience managing high-volume banquet and catering operations.
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.
Demonstrated knowledge of collective bargaining agreements, union work rules, scheduling practices, and labor relations.
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.

Benefits

Highgate offers the following benefits package for this position:

Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance
401(k) Retirement Plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave (provided in accordance with applicable law)
Employee assistance program (EAP)
Tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

Please click here for additional benefit details for the states of Washington, Colorado, and California.

Posting Date

This job opening was posted on 10/13/2026 and will remain open for at least 75 days.

Compensation: 130000 to 135000 (USD)

About the Company

Highgate

Hospitality and travel-focused venture capital

HTV is the venture capital arm of Highgate, funding early-stage and growth-stage technology companies that serve the hospitality and travel industries, with a focus on Seed and Series A rounds in North America and Europe. It backs startups in areas like revenue management, B2B marketplaces, business intelligence, alternative accommodations, and restaurant tech, providing capital and strategic support to help them scale. HTV stands out by combining hospitality domain expertise with venture funding, leveraging Highgate’s asset base of over 500 owned or managed hotels, 84,000+ rooms, and more than $20 billion in assets under management to accelerate portfolio growth. Its goal is to grow tech-enabled hospitality and travel ecosystems by aligning portfolio company success with Highgate’s network, resources, and strategic interests.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: New York City, New York
Founded: Not listed

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