Executive Sous Chef - Grand Wailea, A Waldorf Astoria Resort
On
Salary undisclosed
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Description
Here's what you'll do during a typical day:
- Assist in overseeing day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
- Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
- Delight our guests: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
- Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
- Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing
Qualifications
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Benefits
- professional development
About this role
At Grand Wailea, A Waldorf Astoria Resort, the Executive Sous Chef role centers on translating the Executive Chef's vision into consistent, high-quality culinary execution across the resort's food and beverage operations. You'll manage daily kitchen production while maintaining strict standards for food quality, presentation, and cost control. Working alongside the Executive Chef and Food and Beverage Director, you'll contribute to menu development for special events and banquets, staying attuned to current food trends and regional Hawaiian influences that enhance the guest experience.
Beyond the kitchen, this position requires strong operational and people leadership. You'll refine kitchen systems and workflows to support efficiency, while building and developing your culinary team through performance management and professional development initiatives. Compliance with health, safety, sanitation, and alcohol awareness regulations is non-negotiable, as is your responsiveness to guest feedback and your ability to identify opportunities for continuous improvement.
This role suits someone with solid culinary expertise and a demonstrated ability to lead teams in a high-volume hospitality environment. Hilton emphasizes values-driven hiring—they're looking for people who embody integrity, teamwork, ownership, and a genuine commitment to hospitality. If you thrive in a structured resort setting where you can influence both food quality and team culture, this is worth exploring.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Executive Sous Chef - Grand Wailea, A Waldorf Astoria Resort postings in Wailea, and analyze any offer before you accept it.
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