Line Cook - Savory or Pastry

Relais & Châteaux•Wailea, HI

59d•$26 - $28•Onsite

About The Position

We are currently seeking a dedicated and detail-oriented Line Cook II OR III (depending on experience) to join our exceptional culinary team at Hotel Wailea, Maui. Our award-winning, fine dining restaurant celebrates the vibrant flavors of Hawaii with locally sourced ingredients and world-class service. This is a full time position, typically being scheduled 5 days per week (between 30-40 hours), depending on event volume and operational needs. Ideal candidates will bring a strong work ethic, reliability, and a willingness to contribute to our high standards of cuisine, cleanliness and organization. This is a unique opportunity to work in one of the most beautiful kitchens in the Pacific, supporting unforgettable dining experiences in an extraordinary setting. If you’re looking to be part of a passionate, collaborative team and grow within a world-class hospitality environment, apply today! As our Cook II or Cook III, you will be cooking high level cuisine with some exceptional products. Teamwork, communication, and respect are mandatory. Line cooks will work directly with Sous Chefs and the Executive Chef. Chefs will monitor all work habits and techniques and offer feedback to ensure consistent excellence in quality. Line Cooks are responsible for setting up, breaking down, and cleaning their stations and work areas. All kitchen employees are required to work cleanly, efficiently, and intelligently.

Requirements

The ability to arrive at work on time, at your scheduled time, every time is a must.
Strong attention to detail and commitment to delivering high-quality cleaning services.
Excellent time management skills with the ability to prioritize tasks effectively.
Physical stamina and the ability to perform repetitive tasks, including bending, lifting, and standing for extended periods.
Flexibility to work mornings, weekends, and holidays as needed to accommodate the restaurant's schedule.
The willingness to learn.
Ideally our candidate would have a minimum of 2 years of experience in a Cook 2-3 or equivalent role in a fine dining or upscale restaurant.
Proven experience working multiple stations in a fast-paced kitchen environment is ideal.

Nice To Haves

A strong understanding of cooking techniques and culinary school is a plus but not required.
Knowledge of fine dining kitchens is suggested but not required. We are a hands-on kitchen and will train you in the necessary processes.
Experience with locally sourced ingredients and seasonal menu preparation is preferred.

Responsibilities

Prepare and cook menu items in accordance with executive chef specifications and fine dining standards.
Maintain cleanliness and organization of workstations and kitchen equipment.
Assist in the preparation of mise en place for multiple stations, ensuring efficiency during service.
Ensure food quality, freshness, and presentation meet the restaurant’s high standards.
Monitor inventory levels and communicate low stock to the Sous Chefs & Purchasing Manager.
Follow proper food handling, sanitation, and safety procedures at all times.
Collaborate with kitchen staff to ensure smooth and timely service during peak hours.
Receive and properly store deliveries, ensuring FIFO practices are followed.