BBQ Sous Chef

Job Description

The BBQ Sous Chef supports the Chef de Cuisine in running the barbecue kitchen, preparing high-quality meats, seafood, sauces, and accompaniments while maintaining Four Seasons standards. Requirements typically include professional culinary training, several years of experience in a luxury hotel, fine-dining, or high-volume restaurant, strong knowledge of food safety, kitchen hygiene, inventory control, and team supervision. Japanese language ability is helpful but may not be essential. The successful candidate is expected to lead by example, remain calm during busy service, coach junior chefs, control waste and costs, and deliver consistent presentation and flavor. Flexibility for shifts, weekends, and holidays, along with a genuine service-minded attitude, is essential.

Company Info

Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company operating hotels, resorts, private residences, and vacation properties in major destinations worldwide. Founded in 1961, the company is known for highly personalized service, elegant design, strong culinary programs, and an employee-focused culture. Four Seasons Hotel Osaka brings the brand to Japan’s Kansai region, combining contemporary luxury with local culture, cuisine, and omotenashi-style hospitality. The property offers multiple dining concepts, guest accommodations, wellness facilities, and event spaces. Employees are generally expected to demonstrate professionalism, attention to detail, cultural sensitivity, teamwork, and a commitment to creating memorable guest experiences. Four Seasons also provides structured training and opportunities for international hospitality careers.

Destination Guide

Japan offers opportunities in luxury hotels, restaurants, resorts, tourism, technology, education, and healthcare, with Osaka providing strong demand in hospitality because of its food culture and international visitors. Japanese workplace culture values punctuality, respect, teamwork, cleanliness, and careful attention to detail. Osaka is energetic and relatively approachable, with excellent public transport, diverse dining, and lower living costs than Tokyo, although housing and commuting expenses still require planning. Foreign chefs normally need employer sponsorship and an appropriate status of residence, often the Skilled Labor category for qualifying specialized cuisine, though eligibility depends on duties and experience. Candidates should confirm visa requirements with the employer and Japanese immigration authorities. Relocation usually involves arranging housing, residence registration, health insurance, a bank account, and possibly language support. Basic Japanese greatly improves daily life and workplace integration.