Executive Sous Chef: Menu Innovator & Kitchen Maestro

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

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.