Executive Chef

Four Seasons Hotels and Resorts

1d • Onsite

About The Position

Sensei Lāna’i, A Four Seasons Resort, is looking for an Executive Chef who shares a passion for excellence and who infuses enthusiasm into everything they do. Our teams’ have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. The clean food philosophy at Sensei Lāna’i, A Four Seasons Resort, is not only about the enjoyment of the meal, but about how an individual feels after the meal. Consuming food the way nature delivered it, with optimal nutritional benefit and flavor, is core to all dishes. Menus have been designed by world-renowned Japanese Chef Nobu Matsuhisa and his team in close collaboration with Sensei nutritionists, utilizing an evidence-led approach to nutrition within the context of full-body health. The culinary team seeks to partner with growers who share a passion for organic, local and seasonal foods. Produce from Sensei Farm Lāna’i is featured, where the distance from farm to table is measured in footsteps. Guests can enjoy dishes that incorporate Sensei’s nutritional (Nourish) philosophy as well as a variety of Nobu classics. Dishes can be prepared to accommodate vegan and gluten-free diets.

Requirements

• Successful candidate must possess legal work authorization in United States (unless the candidate is currently in a managerial position at another Four Seasons location as they may qualify for a L-1 Visa sponsorship)
• Holidays and weekends availability is required.
• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card
• Hawaii Driver’s Abstract is required for this role
• Hawaii Food Handler’s Card and ServSafe is required for this role
• Ability to stand for extended periods, lift up to 50 lbs, and push/pull as needed during shifts
• Requires demonstrated culinary experience and strong cooking ability, including proficient operation and use of culinary production equipment and tools.
• Requires exceptional attention to detail, the ability to maintain an organized and sanitary workspace, and the professionalism and composure to perform effectively in a fast‑paced, high‑volume environment.

Nice To Haves

• The hospitality business functions seven (7) days a week, twenty-four (24) hours a day and scheduled days and times may vary based on need.

Responsibilities

• Provides overall leadership and strategic direction for the culinary operation, overseeing Sensei by Nobu, Garden Bar, In-Room Dining, Pool, Stewarding, and the employee Cafeteria.
• Responsible for upholding and advancing Nobu Restaurant standards while fostering a culture of excellence, creativity, and continuous improvement.
• Lead and coordinate the selection, training, development, and performance evaluation of Kitchen Department employees and managers, ensuring alignment with established cultural values and core standards.
• Provide effective leadership and long-range strategic planning to support efficient and successful outlet operations.
• Ensure full compliance with Four Seasons sanitation standards, as well as all local, state, and federal health regulations; maintain exceptional kitchen cleanliness, organization, and safety.
• Control labor and operating expenses through strategic planning, budgeting, purchasing, policy development, and inventory management, while implementing creative cost-control and revenue-generation initiatives.
• Plan and develop menus that reflect product availability, food and service costs, marketing conditions, and business volume.
• Establish menu pricing that supports targeted net profit while maintaining brand and quality standards.
• Participate in decisions related to menu printing, layout, posting, and distribution.
• Ensure consistent preparation, presentation, quality, and portion control of all food items through effective production oversight and culinary demonstrations.
• Develop and implement control systems to ensure product quality, portion consistency, and accurate purchasing specifications.
• Monitor and review operating criteria, reinforcing best practices in food preparation, quality, and consistency.
• Communicate effectively with employees and managers to meet operational needs and attend regular operational meetings to ensure strong interdepartmental coordination and collaboration.

Benefits

• 100% Employer contributed Medical, Dental, and Vision benefits
• Competitive wages and other benefits (Retirement Plan, Wellness Credit, Travel Credit) as well as Paid Time Off & Holiday Pay
• Inclusive and diverse employee engagement & recognition events all year-round
• Complimentary stays and exclusive discounts at Four Seasons Worldwide
• Complimentary Employee Meals & Dry Cleaning for Employee Uniforms
• Owner subsidized on-island housing, inter-island airfare to Oahu and other resources
• Comprehensive learning and development programs to help you master your craft
• Energizing Employee Culture where you are encouraged to be your true self!

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees