🍣 Chef de Cuisine Wanted — Run the Sushi Program at Kona Village, A Rosewood Resort, Hawaii

🍽 Opportunity Kona Village is hiring a Chef de Cuisine to run its sushi program specifically — hands-on fish butchery, filleting, and roll technique — while also carrying full kitchen leadership responsibility, from cost control to staff performance reviews. It's an unusual combination for a single role: real technical sushi craft plus genuine P&L and team ownership, inside a historic 81-acre resort that reopened in 2023 after a decade-plus closure and is still very much writing its second chapter. 👨‍🍳 Role & Responsibilities Expertly cut, slice, and fillet a range of fish into precise strips; prepare raw fish to standard Inspect the quality of fish, fruit, and vegetables and flag substandard product to the Executive Chef Prepare sushi dishes to established standards for quality, portion size, presentation, and food safety Act as a creative force in menu development and research emerging trends in fine dining and regional cuisine Interact directly with restaurant guests each meal period to gauge satisfaction and resolve concerns Train restaurant staff on cuisine, dish preparation, and presentation to support upselling Create daily prep lists and checklists in coordination with the Executive Sous Chef Oversee kitchen hygiene, equipment maintenance, and the cleaning program with the Stewarding team Monitor daily revenue, labour, and food cost reports, adjusting to stay within budget Conduct performance reviews for direct reports and coordinate staff breaks Participate in restaurant promotions alongside the Executive Chef, Executive Sous Chef, and Director of Marketing 🌎 ChefJobs Abroad Analysis This is a rarer brief than most sushi postings: full culinary leadership — budgets, labour reports, performance reviews — layered onto genuine hands-on fish craft, at a Big Island resort whose reopening story (locals still call it 'ohana returning home) gives the food program real cultural stakes beyond the plate. Living on the Kona Coast means lava-field landscapes, easy airport access, and access to Pacific seafood most sushi chefs elsewhere have to source at a premium. It's a strong move for a chef who's outgrown a purely technical sushi station and wants to prove they can run both the craft and the business side of a kitchen at a five-star address. ✅ Best Fit Chefs with 5+ years of culinary/kitchen management experience in 5-star hotels or high-level restaurants Sushi specialists who also want genuine P&L, labour, and reporting responsibility, not just the fish station Chefs who enjoy guest-facing service and want to build relationships each meal period Confident trainers ready to run performance reviews and staff development for a direct team Chefs drawn to a historic property's relaunch story and the added visibility that comes with it Not a fit for chefs who want pure technical sushi work without the administrative and financial load