Executive Chef - HaLani

Auberge; Waimea/Kamuela (HI); Hybrid; USD 130,000 - 140,000; Full time

Job summary

Auberge is seeking an Executive Chef - HāLani to lead culinary operations on Hawai'i's Kohala Coast. You will drive menu development for in-room dining, supervise staff with discipline and training, and collaborate with FOH to ensure superior service and presentation.

The role requires strong leadership, a track record in luxury hotels, and expertise in Mediterranean or similar cuisines. Expect a dynamic environment with opportunities for growth and guest engagement.

Qualifications

• Minimum 3 years experience in a similar leadership role.
• Experience in restaurants and luxury hotels preferred.
• Experience cooking Mediterranean or similar styles.

Responsibilities

• Menu development for in-room dining.
• Oversee staff through progressive discipline and training.
• Collaborate with FOH on service steps and staff training.
• Attend sales mix meetings and supervise labor reporting and scheduling.
• Train culinary staff and ensure quality, portions, and presentation.

Skills

Culinary skills

Cooking styles

Food cost control

Training materials

Excel

Word

Attention to detail

Tools

Excel

Word

Job description

Company Description

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion.

For more information: auberge.com/mauna-lani

Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge

Job Description

The base salary range for this position is $130k - $140k + 15% Bonus potential

The Executive Chef - HāLani will be responsible for:

• Menu Development of and In Room Dining
• Accountability of staff based on progressive discipline
• Working closely with FOH counterpart on steps of service and staff training
• Attending sales mix meetings with respective parties
• Delegates and holds responsible administrative support for the completion of labor reports, payroll, scheduling and other administrative duties.
• Conducts on-going training sessions with culinary service personnel to increase their knowledge and capabilities in the culinary services area.
• Maintaining quality and consistency whilst continually pushing and innovating
• Working as expeditor
• Works with sous chefs and cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented.
• Participate in management training sessions, communication and planning meetings.
• Participate in employee and community relation functions.
• Position the restaurant for continued growth and success.
• Ability to walk the dining room and interact with guests
• Performs other duties as required.

Physical Demands

• Indoor environment that is hot, humid, sometimes wet conditions.
• Salaried exempt position requires work on unstructured schedule and availability on weekends and holidays as well as evenings. Schedule is dictated by demands of the business, including training and administrative requirements.

Skills

• Ability to step into any culinary station in the kitchen including pastry line.
• Knowledge of a wide range of cooking styles including European, American, and fusion techniques.
• Understanding of basic food cost and payroll cost control.
• Experience in training and creating training materials.
• Ability to work on computers and understanding of Excel and Word programs.
• The ability to follow instruction, direction, and meet deadlines. Minimize waste and spoilage.
• Ability to read, write, speak and understand the English language.
• Must be self-motivated and results oriented.
• Ability to project self in a professional manner.
• Individual should be detail oriented and accurate.
• The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand.
• Ability to make decisions that are in the guests and department’s best interests.
• Must be able to perform mental activities such as learning, thinking, following instructions, concentrating, interacting with others, handling stressful situations, self control, attention to detail and being reliable.

Qualifications

• Minimum 3 years experience in a similar position, in a related setting with lead responsibilities.
• Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar.

Additional Information

Auberge Collection is a portfolio of extraordinary hotels, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge.

DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.