Sous Chef

Relais & Châteaux; Wailea (HI); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Food provided

Health insurance

Paid time off

Relocation assistance

Vision insurance

Job summary

Hotel Wailea seeks a skilled Sous Chef to lead culinary operations at a Relais & Chateau resort in Maui. You will guide line management, ensure top-quality dishes, and collaborate on menu development with the Chef de Cuisine to deliver a luxury dining experience.

The ideal candidate has proven Sous Chef experience, strong culinary skills, and a passion for guest service. Must be flexible, organized, and capable of managing two dinner-service kitchens.

Qualifications

• Willingness to learn recipes and techniques.
• Proven Sous Chef experience in restaurant or catering environment.
• Strong culinary skills with knowledge of various cooking techniques and cuisines.
• Experience in food handling and safety practices is essential.
• Excellent organizational skills to manage multiple tasks.
• Strong communication skills to work collaboratively within a team.
• Flexibility to work around customer demands, including early morning, night, weekend and holiday availability.
• Passion for food production and customer service excellence.

Responsibilities

• Prepare high-quality meals in accordance with standards and production schedules.
• Collaborate with Chef de Cuisine on menu development and new items.
• Manage kitchen line leadership and all production across two kitchens.
• Ensure quality, balance cost with portion control, and luxurious guest experience.
• Document daily flavor updates and reflect guest feedback in meals.
• Maintain inventory, ordering, and par levels with the Purchaser and CDC.

Skills

Willingness to learn

Sous Chef experience

Culinary skills

Organizational skills

Communication skills

Flexible schedule

Food safety

Team player

Education

High School Diploma

Culinary degree preferred

Job description

• Compensation: USD 65000 - USD 70000 - yearly

Company Description

The Hotel Wailea is a Luxury Boutique Hotel In Maui — Hotel Wailea is designed exclusively for couples with breathtaking views & bespoke luxury. Experience Maui's finest culinary experiences paired with breathtaking Pacific Ocean views. Award-Winning Dining. Exclusive Experiences. Maui’s #1 Hotel in 2024 & 2026

Job Description

We are seeking a skilled and dedicated Sous Chef for our world-class Relais & Chateau resort. Candidate must strive to provide excellent cuisine with efficiency and professionalism.

Candidates must have a guest-focused mindset and be willing to accommodate their needs and requests at all costs. The ideal candidate will play a crucial role in assisting the CDC in the daily operations of our kitchen, ensuring that high-quality dishes are prepared and presented to our guests. This position requires strong culinary skills, creativity, and a commitment to delivering exceptional dining experiences.

Additionally, this position will organize and clean workstations and equipment and perform other duties to ensure that guest needs are satisfied, and the station is well-stocked and operating smoothly. The ideal team member must be communicative, attentive, and possess a strong understanding of flavors and baking techniques.

Duties:

• This position is responsible for the preparation of high-quality meals in accordance with “The Restaurant at Hotel Wailea” and the CDC / Culinary directors standards, menu specifications, and production schedules.
• Works directly with the Chef de Cuisine on the creation, development and implementation of new menu items and creative menu development of “The Birdcage”, “Restaurant”, and Private Events as needed.
• The Sous Chef is responsible for the delegation of kitchen line management in both kitchens, along with all technical food production. Executing and supervising all daily food production activities from both of our dinner services.
• Inspects and uses quality ingredients, scales them accordingly for specific recipes, and executes the vision of The Hotel Wailea. Creating a luxury experience for our guests.
• The Sous Chef must have a flexible schedule and a depth of knowledge of all kitchen stations.
• Conducts a daily taste through to ensure quality of all dishes. Documenting those in the emailed daily updates with quality notes on improvements, issues, and solutions. A lining with excellent customer service by addressing guest inquiries and feedback regarding food items.
• Records monthly inventory of supplies. Works with our purchaser to order products based on business levels and special events. Establishing daily and weekly par requirements.
• Checks quality of equipment, tools, and devices used for cooking. Conducting routine checks and presenting issues to engineering team and the CDC / Culinary Director to follow-up and find solutions.
• Monitors all labor and food costs through effective scheduling, training and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost, and related operating expense goals are achieved. Maintaining a food cost between 25%-29%.
• Identify staffing needs, while assisting the CDC to recruit and train personnel. Including: interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving issues. Training and mentor junior kitchen staff to enhance their skills and efficiency.
• Guide, motivate, train, and develop line employees. Monitoring proper uniform, grooming, and hygiene standards, aligning with the Hotel Wailea Kitchen Handbook.
• Works with the CDC & Culinary Director in effective control of kitchen labor and food cost to achieve or exceed ideal labor cost standards.
• Works with the Purchaser and the CDC on product selection, product purchasing / ordering, monitor storage and rotation, food inventories, menu pricing, portion control, food waste, and event food planning.
• Assists with monthly inventory, finding solutions to costing and searching for the best products at the best price.

Qualifications

• Willingness to learn and study recipes / techniques is #1
• Proven experience as a Sous Chef or in a similar role within a restaurant or catering environment.
• High School Diploma or equivalent. Higher education including a degree from an accredited culinary program preferred.
• Strong culinary skills with knowledge of various cooking techniques and cuisines.
• Experience in food handling and safety practices is essential.
• Excellent organizational skills with the ability to manage multiple tasks effectively.
• Strong communication skills to work collaboratively within a team.
• Flexibility to work around customer demands, including early morning, night, weekend and holiday availability.
• A passion for food production and customer service excellence.

Additional Information

• 401(k)
• 401(k) matching
• Food provided
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

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