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.

Four Seasons Hotel Seattle

Four Seasons Hotel Seattle is looking for Sous Chef who shares our passion for excellence and is enthusiastic about creating the ultimate service experience. Our Sous Chef will be a member of a dynamic team who provides service and support to both our guests as well as our award-winning employees. This position reports to the Executive Sous Chef.  U.S. work authorization is required for this position.

• Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program

• In charge of development of culinary team

• Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems

• Responsible for ordering for hotel operation, as well as establishment of pars for all areas

• Creating a safe space for the culinary team to thrive in and help the grow personally and professionally.

• Oversees cleaning, breakdown, and organization of main kitchen, including proper dating and FIFO practices

• Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing

• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation

• Ability to operate and utilize culinary production equipment and tools

• Experience developing less experienced culinary team members, and maximizing talent of team

• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet