Executive Sous Chef — Leadership & Menu Innovation

Mauna Kea Resort; Waimea/Kamuela (HI); On-site; USD 90,000 - 120,000; Full time

Job summary

Mauna Kea Resort is seeking a Band 4 MKR Executive Sous Chef to lead the culinary team across outlets and banquets. You will supervise, train, and schedule cooks, oversee food preparation, and ensure quality and cost controls in a high-volume resort environment.

The role requires strong leadership, daily cost reviews, and collaboration with executives to maintain high safety and sanitation standards. Long hours and travel between resort kitchens may be required.

Qualifications

• 6 years related work experience and schooling.
• Skills to effectively supervise and manage the department and meet goals.
• Ability to multi-task
• Dept. of Health TB Clearance.
• Food Safety Certification, preferred

Responsibilities

• 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 usability of stored and refrigerated items.
• Assume the responsibility of the Executive Chef in his/her absence.
• 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 Executive Steward to insure that the kitchens and equipments 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.
• Attend resort management or other required meetings in the absence of the Executive Chef.
• Conduct regular department meetings
• Meet with Executive Chef to review daily operations.
• Communicate with restaurant and banquet managers pre/post service to provide feedback.
• Maintain department bulletin boards

Job description

Mauna Kea Resort is seeking a Band 4 MKR Executive Sous Chef to lead the culinary team across outlets and banquets. You will supervise, train, and schedule cooks, oversee food preparation, and ensure quality and cost controls in a high-volume resort environment.

The role requires strong leadership, daily cost reviews, and collaboration with executives to maintain high safety and sanitation standards. Long hours and travel between resort kitchens may be required.