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 bungalows, 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
Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge

The base annual salary range for this position is $90k - $110k.

The Chef de Cuisine is responsible for the management of the restaurant's operation at Mauna Lani. Works in conjunction with the Executive Chef/Executive Sous Chef on the preparation and execution of all food items for Mauna Lani operations. Provides leadership and supports the team in achieving departmental goals and objectives.

• Menu Development and Quality Control: Develop innovative menus, maintain quality and consistency, and ensure proper food preparation, portioning, and presentation.

• Kitchen Management: Lead and train kitchen staff, implement progressive discipline, and work closely with the front-of-house counterpart on service standards and staff training.

• Operational Duties: Attend sales mix meetings, work as an expeditor, and participate in management training sessions and planning meetings.

• Guest Relations: Interact with guests in the dining room and participate in employee and community relations functions.

• Business Growth: Position the restaurant for continued success through innovation and maintaining high standards.

• Ability to work in a hot, humid kitchen environment with a flexible schedule, including evenings, weekends, and holidays.

• Proficiency in various cooking styles, basic food cost and payroll control, and computer skills (Excel and Word).

• Strong leadership, communication, and problem-solving skills with attention to detail and the ability to work under pressure.

Education:

• Any combination of education and experience that provides the required knowledge, skills, and abilities to perform the essential functions.  High School Diploma preferred.

• Prefer graduate of professional Culinary program from accredited institution.

Experience:

• Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. 

• Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar.

Auberge Collection is a portfolio of extraordinary hotels, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge.

DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.