Senior Sous Chef - Luxury Private Club Kitchen Leader

Makena Golf & Beach Club; Hawaii; On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Competitive Pay

Medical, Dental, Vision Benefits

401k Contribution

Paid Time Off and 11 Holidays

Professional development and upwardmob

Job summary

Makena Golf & Beach Club in Maui hires a Sous Chef to supervise and manage all food preparation and kitchen organization. You will train and develop the culinary staff in partnership with the Executive Chef to ensure consistency and high-level service for members and staff.

The role requires at least five years of culinary experience in world-class resorts or clubs, strong knowledge of cookery techniques, and expertise in safety, cost controls, and seasonal menu development.

Qualifications

• Culinary degree or pedigree and leadership experience in large resort/hospitality settings.
• Minimum five years culinary experience in world class environments.
• Experience leading a high-end kitchen and private club preferred.
• Strong knowledge of cookery techniques and ingredients.
• Knowledge of local and imported food products and seasonal sourcing.
• Understanding of occupational health and safety and F&B operations.

Responsibilities

• Supervise food preparation and kitchen organization.
• Train and develop culinary staff with Executive Chef.
• Collaborate on menu creation, development, and pricing guidance.
• Schedule kitchen staff to optimize labor cost while meeting demand.
• Ensure portions, taste, temperature, and visual appeal meet standards.
• Maintain HACCP and local food safety compliance; enforce safety policies.
• Coordinate with Stewarding and manage equipment maintenance.
• Identify product improvements to enhance quality and cost.

Skills

Culinary leadership

Menu development

Food safety

Inventory control

Sourcing local ingredients

Kitchen operations

Quality control

Education

Culinary Degree

Job description

Makena Golf & Beach Club in Maui hires a Sous Chef to supervise and manage all food preparation and kitchen organization. You will train and develop the culinary staff in partnership with the Executive Chef to ensure consistency and high-level service for members and staff.

The role requires at least five years of culinary experience in world-class resorts or clubs, strong knowledge of cookery techniques, and expertise in safety, cost controls, and seasonal menu development.