Sous Chef

The Sous Chef is the culinary right hand to our resident Ranch Chef. Together, the Sous Chef and Ranch Chef drive day-to-day operations in the Lodge kitchen; they are responsible for producing the food we serve across all of our hospitality offerings. This is a hands-on role for an experienced lead cook or sous chef who is ready to take ownership & demonstrate creativity in an intimate, boutique-style kitchen.

The ideal candidate will have opportunities for continued growth: learning the tropical ingredients of Hawaiʰ, the seasonal rhythms of a working ranch, and innovating within the venue’s food service program.

The majority of the Sous Chef’s time is spent in the kitchen, preparing and serving food for retreat groups, individual room bookings, private events, and the ranch store. The Sous Chef works independently, but as directed and under the supervision of the Ranch Chef. A meaningful part of the role is being a liaison to our garden team — spending time in the garden, understanding what is being grown, and bringing the freshest ranch-grown produce from the soil into the kitchen.

Work under the direction of the Ranch Chef to prepare, cook, and plate food for retreat groups, overnight guests, private events, and the ranch store. Responsible for driving operations when the Ranch Chef is not present

Support menu planning and recipe development, drawing on fresh, seasonal, and ranch-grown ingredients

Work alongside Front of House staff; collect & clean service wares and bus tables if the number of patrons does not warrant Front of the House support

Assist with ordering, receiving, and inventory of kitchen supplies; help minimize waste

Practice food preservation techniques such as pickling, fermenting, and dehydrating to make the most of ranch harvests

Uphold kitchen cleanliness, organization, food safety and sanitation standards at all times

Introduce meals & products to patrons; converse and be a positive brand ambassador for the ranch

Help train and guide seasonal staff & interns, and support a positive, collaborative kitchen culture

Spend scheduled time in the organic gardens, supporting with harvesting and light garden tasks

Coordinate harvests with the garden lead, ensuring the freshest produce reaches the kitchen when it’s needed

Build a working knowledge of the ranch’s crops, growing practices, and tropical produce varieties

At least 2–3 years of professional experience as a sous chef (or in a comparable senior line-cook role)

Strong foundational cooking skills, knife skills, and command of core kitchen techniques

A genuine willingness to learn about tropical Hawaiʰ ingredients and to cook under the direction of our Ranch Chef

Ability to work efficiently and calmly under the pressure of service, and to help lead a team

Comfortable spending time outdoors in the garden and possess a real interest in ingredient-driven, farm-to-table cooking

Reliable, self-motivated, and able to work both independently and as part of a close-knit team

Comfortable with the demands of a professional kitchen and with rural, remote island living

A positive attitude and a collaborative, team-player mindset

1 or more seasons living & working in a remote location among coworkers.

Culinary training or a degree from a culinary program

Experience cooking with Hawaiian, Pacific, or tropical ingredients

Familiarity with farm-to-table, seasonal, or ingredient-driven kitchens

Food safety certification (e.g., Serv Safe) or willingness to obtain one

Interest in gardening, organic agriculture, and land stewardship

Appreciation for Hawaiian culture and rural community life