Sous Chef

About the role

Sensei Lāna‘i, A Four Seasons Resort, is looking for a Sous Chef who shares a passion for excellence and infuses enthusiasm into everything they do. The Sous Chef oversees daily kitchen operations, ensuring high-quality preparation of menu items across all menus in Sensei by Nobu, Garden Bar, In-Room Dining, Pool, and the employee Cafeteria. This role supports team development, drives culinary quality and creativity, and contributes to exceptional guest satisfaction and overall departmental success.

Responsibilities

• Prepare and execute menu items to consistent quality standards, following recipes, portion control, and presentation guidelines while completing proper mise en place
• Support menu development and assist with planning and preparation to meet service needs without excess waste
• Lead and supervise kitchen staff, including training, scheduling, coaching, and performance management to ensure productivity and quality standards
• Oversee daily kitchen operations, including shift execution, staffing, and adherence to company standards and procedures
• Operate and maintain kitchen equipment safely, ensuring cleanliness and proper functionality
• Manage inventory and food storage, including stock rotation, temperature control, waste reduction, and identifying shortages
• Ensure compliance with all sanitation, safety, and regulatory standards while maintaining a clean, organized kitchen environment

Requirements

• Legal work authorization in the United States (unless currently in a managerial position at another Four Seasons location, qualifying for L-1 Visa sponsorship)
• Availability to work holidays, weekends, and varied shifts as the hospitality business operates 24/7
• Tuberculosis (TB) clearance card (required by the Hawaii State Department of Health)
• Hawaii Food Handler’s Card and ServSafe certification
• Ability to stand for extended periods, lift up to 50 lbs, and push/pull as needed during shifts
• Demonstrated culinary experience and strong cooking ability, including proficient operation of culinary production equipment
• Exceptional attention to detail, ability to maintain an organized and sanitary workspace, and professionalism in a fast-paced, high-volume environment

Benefits

• Salary Range: $75,000–$93,000
• 100% employer-contributed Medical, Dental, and Vision benefits
• Competitive wages and additional benefits (Retirement Plan, Wellness Credit, Travel Credit)
• Paid Time Off & Holiday Pay
• Inclusive and diverse employee engagement & recognition events year-round
• Complimentary stays and exclusive discounts at Four Seasons Worldwide
• Complimentary employee meals & dry cleaning for uniforms
• Owner-subsidized on-island housing, inter-island airfare to Oahu, and other resources
• Comprehensive learning and development programs
• Energizing employee culture that encourages authenticity

About the location

Sensei Lāna‘i, A Four Seasons Resort, offers a luxurious adults-only wellness enclave on the secluded Hawaiian island of Lāna‘i. The resort combines unmatched hospitality, reputable specialists, and natural beauty to provide a completely customized wellness experience centered on the Sensei Way—an evidence-led approach integrating healthy living into three paths: Move, Nourish, and Rest.

Guests are guided by highly trained practitioners in exercise physiology, nutrition, stress management, yoga, and mindfulness. Each stay is unique, featuring wellness classes, spa treatments, island activities, and world-class golf and tennis facilities, complemented by nourishing dining by Nobu. The resort’s 10 spa hales are Japanese-inspired sanctuaries, each with an ofuro bathtub, infrared sauna, steam shower, indoor/outdoor showers, oversized massage tables, private plunge pools, and cozy lounging areas.

Dining at Sensei Lāna‘i

The clean food philosophy at Sensei Lāna‘i emphasizes not only the enjoyment of meals but also how one feels afterward. Dishes are crafted to deliver optimal nutritional benefit and flavor, using ingredients as nature intended. Menus are designed by Chef Nobu Matsuhisa and his team in collaboration with Sensei nutritionists, following an evidence-led approach to nutrition for full-body health.

The culinary team partners with growers who share a passion for organic, local, and seasonal foods. Produce from Sensei Farm Lāna‘i is featured, with farm-to-table distances measured in footsteps. Guests can enjoy dishes aligned with Sensei’s Nourish philosophy alongside Nobu classics, with options for vegan and gluten-free diets.