Sous Chef

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

•    Select, train, lead, motivate, coach, and discipline 5 – 8 kitchen employees to ensure established standards are met. Direct and establish daily operational procedures for employees in their daily responsibilities.

•    Assist in the planning and development of menus for the hotel, ensuring correct preparation and presentation of all food items prepared.

•    Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory controls.

•    Monitor control systems to assure quality and consistency.

•    Inspect and maintain the cleanliness, sanitation, organization, and working condition of the service areas and workstations.

•    College degree specializing in culinary arts. At least 2-3 years of Culinary management experience, preferably in a luxury hotel or resort.

•    Excellent personal presentation and interpersonal skills.

•    Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.

•    Ability to operate all computer equipment necessary to perform the job.

•    Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.

•    Ability to lift, carry, and move food items through kitchen.