Sous Chef – Maui Resort: Lead Culinary Team

Discovery Land Company; Hawaii; On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive Pay

Medical, Dental, and Vision Benefits

401k Contribution

Paid Time Off and 11 Paid Holidays

Professional development and upwardmob

Job summary

Makena Golf & Beach Club, located on Maui, seeks a Sous Chef to join the Culinary Department. The role supervises food preparation, trains staff, and works with the Executive Chef to refine procedures and ensure top-tier service for members and employees.

Ideal candidates have a culinary degree and at least five years in a world-class resort or private club, with strong leadership and menu development skills. Flexible hours and a focus on safety are essential.

Qualifications

• Culinary degree required; strong world-class resort experience preferred.
• At least 5 years in large resort/hotel/club cooking.
• Experience leading culinary teams and menu development.
• Thorough knowledge of cookery techniques and local/imported ingredients.
• Knowledge of HACCP and safety regulations.
• Ability to manage food costs and portion control.
• Familiarity with sourcing local ingredients and seasonal menus.

Responsibilities

• Supervise all food preparation and kitchen organization.
• Train and develop culinary staff with Executive Chef.
• Assist with menu creation, development, and pricing.
• Schedule kitchen staff and control labor costs.
• Ensure portion sizes and dish consistency per spec.
• Maintain HACCP and local food-safety compliance.
• Collaborate with Stewarding to keep areas clean.
• Other duties as assigned.

Skills

Leadership

Menu development

Food safety (HACCP)

Budgeting & cost control

Local/seasonal ingredients

Cookery techniques

Team training

Communication

Education

Culinary Degree or pedigree

Job description

Makena Golf & Beach Club, located on Maui, seeks a Sous Chef to join the Culinary Department. The role supervises food preparation, trains staff, and works with the Executive Chef to refine procedures and ensure top-tier service for members and employees.

Ideal candidates have a culinary degree and at least five years in a world-class resort or private club, with strong leadership and menu development skills. Flexible hours and a focus on safety are essential.