Sous Chef

Relais & Châteaux•Wailea, HI

23d•$6,500 - $70,000•Onsite

About The Position

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. 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.

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.
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.

Nice To Haves

Higher education including a degree from an accredited culinary program preferred.
Strong culinary skills with knowledge of various cooking techniques and cuisines.

Responsibilities

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.
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.
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.