Sushi Sous Chef — Luxury Hawaii Resort Kitchen Lead

Four Seasons; Kailua (HI); On-site; USD 86,000 - 93,000; Full time

Benefits offered by this job

On-site gym

Holiday, Vacation & Sick pay

Robust Benefit Plan

Company Match 401K Plan

Free employee meals

Complimentary stays at Four Seasons

Training and Development Opportunities

Employee Recognition Programs

Laundered Employee Uniform

Job summary

Four Seasons Resort Hualalai is seeking a Sous Chef who shares a passion for excellence and drives the guest experience through expert knowledge of the resort and a strong embodiment of the Golden Rule in every interaction. Work authorization is required.

The role involves leading the kitchen team, planning recipes, controlling labor, and maintaining high sanitation and quality standards, with weekend and holiday availability as needed.

Qualifications

• 3-5 years experience in a culinary/food & beverage line position.
• Successful candidate must possess legal work authorization in United States.
• Weekend availability required.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline all kitchen employees to meet established standards of culture and quality.
• Plan and develop recipes; ensure correct preparation and presentation of all items.
• Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control.
• Maintain sanitation standards per Four Seasons and regulatory requirements and ensure kitchen cleanliness.
• Maintain quality and portion control; monitor food shipments and ensure adherence to purchasing specs.
• Coordinate with employees and managers; attend operational meetings to ensure cross-department cooperation.
• Able to work weekends and holidays as needed.
• And More!

Skills

Leadership

Training & Development

Food & Beverage knowledge

Job description

Four Seasons Resort Hualalai is seeking a Sous Chef who shares a passion for excellence and drives the guest experience through expert knowledge of the resort and a strong embodiment of the Golden Rule in every interaction. Work authorization is required.

The role involves leading the kitchen team, planning recipes, controlling labor, and maintaining high sanitation and quality standards, with weekend and holiday availability as needed.