Executive Sous Chef

Mauna Kea Resort; Waimea/Kamuela (HI); On-site; USD 65,000 - 90,000; Full time

Job summary

Mauna Kea Resort in Hawaii is seeking an experienced kitchen supervisor to oversee daily kitchen operations, develop menus, and manage staff schedules and training. You will collaborate with the culinary team to maintain high standards of quality and safety across all outlets, including the employee cafeteria.

The role emphasizes cost control, labor management, and adherence to company policies while delivering exceptional guest experiences in a luxury hospitality setting.

Qualifications

• Experience in kitchen management and menu development.
• Ability to supervise and train cooks and kitchen staff.
• Knowledge of safety, sanitation, and cost control in a high-volume kitchen.

Responsibilities

• Oversee the daily operation of the kitchen including menu creation.
• Assist in supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food.
• Prepare and cook food items, requisition needed supplies, and food items.
• Inspect kitchen equipment; check on the usability of stored and refrigerated items.
• Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations.
• Plan menu and oversee food prepared for the employee cafeteria.
• Routinely check equipment for proper maintenance; submit work orders to Engineering as needed.
• Responsible for schedules, labor cost and department operating expense.
• Update kitchen manuals of recipes and menu item photos whenever changes are made.

Skills

Kitchen management

Menu planning

Staff supervision

Cost control

Education

Culinary degree

Job description

At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Primary Responsibilities: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies, and food items. Inspect kitchen equipment; check on the usability of stored and refrigerated items.

• Responsible for the daily review of food and labor cost for each outlet.
• Assist Executive Chef in establishing and implementing cost control procedures.
• Assist Executive Chef in day to day operations of the culinary department; supervising and scheduling of cooks and other kitchen personnel.
• Manage department following company policies, procedures and terms and conditions of the CBA
• Hire, supervise, train, counsel, evaluate and discipline kitchen staff.
• Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations.
• Plan menu and oversee food prepared for the employee cafeteria.
• Routinely check equipment for proper maintenance; submit work orders to Engineering as needed.
• Responsible for schedules, labor cost and department operating expense.
• Respond and resolve employee and guest concerns in a timely fashion.
• Review, approve and verify department payroll.
• Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices.
• Work with the Stewards to insure that the kitchens and equipment are properly cleaned.
• Ensure safety procedures, standards and regulations are being followed.
• Update kitchen manuals of recipes and menu item photos whenever changes are made.
• Assist all restaurant outlets/banquet in food preparation as needed.
• Other related duties as assigned or required.