Executive Sous Chef

The Executive Sous Chef plays an integral role in the kitchen management team by controlling and supervising the day to day running of the kitchen and deputizing in the absence of the Executive Chef. The Executive Sous Chef is responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining costs and quality control within the kitchen department.

We are looking for individuals who have a solid knowledge of food and beverage and a proven track record of Kitchen Management within the hotel/restaurant industry. Individuals must display creativity and flair and the ability to provide guidance to others, and be able to evidence good business acumen, excellent communication skills and a strong work ethic.

Applicants are required to have five to seven years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Management experience is required and culinary qualifications are essential.

Attendance for training and special events is required.

For more information about living in Lana'i please visit www.explorelanai.com.

Mahalo!