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

Hotel Wailea; Wailea-Makena (HI); Vor Ort; USD 45.000 - 60.000; Vollzeit

Benefits dieser Stelle

401(k)

401(k) matching

Dental insurance

Disability insurance

Employee discount

Health insurance

Paid sick time

Paid time off

Zusammenfassung

Hotel Wailea, Maui’s only Relais & Châteaux property, is seeking a dedicated Line Cook II or III to join our award-winning culinary team. This full-time role (5 days/week, 30–40 hours) focuses on high-level, fine-dining preparation with locally sourced ingredients and a commitment to excellence.

As a Cook II or III, you will work closely with Sous Chefs and the Executive Chef to maintain cleanliness, precision, and presentation across stations, while adapting to event volume and a fast-paced

Qualifikationen

• Minimum of 2 years of experience in a Cook 2-3 or equivalent role in a fine dining or upscale restaurant.
• Experience with locally sourced ingredients and seasonal menu preparation preferred.
• Strong attention to detail and ability to work mornings, weekends and holidays.

Aufgaben

• 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 to ensure efficiency during service.
• Ensure food quality, freshness, and presentation meet high standards.
• Monitor inventory and communicate low stock to Sous Chefs & Purchasing Manager.
• Follow proper food handling, sanitation, and safety procedures at all times.
• Collaborate with kitchen staff to ensure smooth and timely service during peak hours.
• Receive and store deliveries, ensuring FIFO practices.

Kenntnisse

Cooking techniques

Fine dining

Teamwork

Communication

Reliability

Ausbildung

Culinary school

Jobbeschreibung

Hotel Wailea, Maui’s only Relais & Châteaux property, is seeking a dedicated Line Cook II or III to join our award-winning culinary team. This full-time role (5 days/week, 30–40 hours) focuses on high-level, fine-dining preparation with locally sourced ingredients and a commitment to excellence.

As a Cook II or III, you will work closely with Sous Chefs and the Executive Chef to maintain cleanliness, precision, and presentation across stations, while adapting to event volume and a fast-paced