Sous Chef

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion.

For more information: auberge.com/mauna-lani

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The base salary range for this position is $85k - $90k.

Join our team as Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the restaurant's Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. He or she will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred.

Responsibilities

Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented.; Ability to step into any culinary station in the kitchen.; Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages.; Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines.; Able to adjust recipes to accommodate guest requests and allergies.

Requirements

A minimum of 2 years experience in a similar position is required.; Able to work on a flexible schedule, including weekends and holidays, according to department needs.; Food Safety Certification preferred.; Graduate of professional Culinary program from accredited institution preferred.