Sous Chef

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

Responsibilities

We are seeking a skilled and dedicated Sous Chef for our world-class Relais & Chateau resort. Apply today to work in the most beautiful kitchen in the entire pacific! Candidate must strive to provide excellent cuisine with efficiency and professionalism.; 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%.; Guide, motivate, train, and develop line employees. Monitoring proper uniform, grooming, and hygiene standards, aligning with the Hotel Wailea Kitchen Handbook. Financial Responsibilities:; 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.

Requirements

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.