Explore limitless possibilities, dreams, and adventures on Hawai’i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai’i’s heritage, culture, and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive.

Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls, and a tranquil white sand beach and lagoon. Hawai‘i’s warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites, and the exclusive Fairmont Gold concierge floor.

Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center, and a 10-court tennis pavilion. Inspired by culture, well-being, and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i.

As a Chef de Cuisine, you will show your leadership and interpersonal strengths to maximize the Food and Beverage Operations and ensure an exceptional guest journey. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Chef De Cuisine, you will train, supervise, and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products.

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Create unforgettable experiences for our guests.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues.
• Oversee Culinary Operations for outlet kitchens, including Brown’s Beach House and Hale Kai with Beach & Pool service.
• Conduct meetings, menu briefings, and daily shift briefings to Kitchen Colleagues.
• Manage inventories, pricing, cost controls, requisitioning, and the issuing of supplies and equipment for food production.
• Cost menus accurately.
• Act as a creative force in menu development.
• Communicate and assist the Executive Sous Chef & Executive Chef in creating innovative products.
• Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback.
• Maintain cleanliness and proper rotation of product in chillers.
• Balance operational, administrative, and Colleague needs.
• Ensure all Kitchen Colleagues are aware of standards and expectations.
• Ensure proper staffing and scheduling in accordance with productivity guidelines.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Supervise staff and accomplish goals on a timely basis.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.

Your experience and skills include:

• Previous leadership experience in the Culinary field, required.
• Diploma Certification in a Culinary discipline, preferred.
• Natural leader to keep the team engaged and focused.
• Organized with solid time management skills.
• Team player with a collaborative approach.
• Ability to coordinate a team, work well under a fast-paced & high-pressure environment, driven to remain calm & courteous at all times, and hold the needs of a guest with high priority.

Salary Range: $90,000 - $100,000 USD

Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.

Your team and working environment: Our team embraces the Japanese term Kaizen "to always be improving the spirit that drives us." We foster a collaborative environment that thrives on innovation. There is no great chef without a great team.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor

• Comprehensive benefits package (Medical, Vision and Dental).
• Employer paid Basic insurance, TDI and Long-Term Disability for regular Full-time and Part-time employees.
• 401(k) retirement savings plan and matching program.
• Life Insurance.
• Participation in the ACCOR Leadership Incentive Program.
• Duty meal in our staff cafeteria.
• Wellness Offerings.
• Exclusive employee travel benefits for Fairmont & Raffles employees and their friends and family.
• Employee Travel Program within ACCOR network.
• Complimentary access to our fitness center.
• Discounts on food & beverage and spa services.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference through our Corporate Social Responsibility activities.

• Previous leadership experience in the Culinary field.
• Diploma Certification in a Culinary discipline (preferred).
• Natural leader to keep the team engaged and focused.
• Organized with solid time management skills.
• Team player with a collaborative approach.
• Ability to coordinate a team and work well under a fast-paced, high-pressure environment.
• Driven to remain calm and courteous at all times.
• Ability to prioritize guest needs.