Sous Chef

Four Seasons Anguillamid

Sous ChefFood Service

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Quick Summary

Key Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.

Technical Tools

Sous ChefFood Service

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.

Your seaside gathering place in the Caribbean's culinary capital. When you arrive in Anguilla, the stresses of everyday life are left far behind. Set along the island’s northwest shore, our Forbes Travel Guide Five-Star Resort is the perfect place to make memories with friends and family. Settle into one of our spacious accommodations – 80 percent with ocean views – and fill your days with water sports, relaxing pool time and exotic dining experiences.

About the Role

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The Sous Chef is responsible for planning, organizing and directing work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

Responsibilities

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Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
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Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
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Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
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Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
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Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
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Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
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Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
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Work harmoniously and professionally with co-workers and supervisors.
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Assist with set-up and cleaning of operational areas

Hospitality spirit to connect with guests
Friendly and Calm Demeanor
Previous experience in Food and Beverage roles and employment experience within a luxury Hotels is considered an asset
Strong communication skills

What We Offer

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• Successful candidates will be hired as full time employee. Successful candidates are expected to work day and night shifts, holidays, and/or weekends.