Fine-Dining Line Cook II/III — Maui Luxury Kitchen

Relais & Châteaux; Wailea (HI); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Disability insurance

Health insurance

Paid time off

Paid training

Vision insurance

Job summary

Hotel Wailea, Maui’s premier adult-only luxury hotel, seeks a Line Cook II or III to join its award-winning kitchen team. You will craft high-level cuisine with locally sourced ingredients under the guidance of the Executive Chef, contributing to world-class service in a Relais & Châteaux setting.

The role is full-time, typically 5 days a week (30–40 hours) with opportunities to grow in a renowned hospitality environment on one of the Pacific’s most beautiful kitchens.

Qualifications

• Must arrive on time for scheduled shifts.
• Strong attention to detail and commitment to high standards of cuisine, cleanliness, and organization.
• Excellent time management to prioritize tasks.
• Physical stamina for extended periods in a fast-paced kitchen.
• Flexibility to work mornings, weekends, and holidays.
• Willingness to learn.

Responsibilities

• Prepare and cook menu items in accordance with executive chef specifications and fine dining standards.
• Maintain cleanliness and organization of workstations and kitchen equipment.
• Assist in mise en place for multiple stations during service.
• Ensure food quality, freshness, and presentation meet high standards.
• Monitor inventory levels and communicate low stock to Sous Chefs and Purchasing Manager.
• Follow proper food handling, sanitation, and safety procedures at all times.
• Collaborate with kitchen staff to ensure smooth service during peak hours.
• Receive and properly store deliveries, ensuring FIFO practices are followed.

Skills

Culinary techniques knowledge

Punctuality

Attention to detail

Time management

Flexibility

Willingness to learn

Education

Culinary school (plus)

Job description

Hotel Wailea, Maui’s premier adult-only luxury hotel, seeks a Line Cook II or III to join its award-winning kitchen team. You will craft high-level cuisine with locally sourced ingredients under the guidance of the Executive Chef, contributing to world-class service in a Relais & Châteaux setting.

The role is full-time, typically 5 days a week (30–40 hours) with opportunities to grow in a renowned hospitality environment on one of the Pacific’s most beautiful kitchens.