Banquet 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 and Private Residences New Orleans is seeking candidates to join our team as a Banquet Sous Chef. In this key culinary leadership role, you will partner with the Banquet Chef to support all aspects of banquet kitchen operations, delivering exceptional dining experiences for meetings, events, and special occasions. Working alongside a talented culinary team, you will help execute exceptional cuisine, uphold the highest quality standards, and ensure the seamless execution of every event.

• →Assist in the planning and development of consistent service of food items to be prepared. 
• →Experienced with the control of labor and operating expenses through effective scheduling, budgeting, and purchasing decisions. 
• →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. 
• →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.  
• →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. 

• Lead and support daily kitchen operations in a fast-paced environment, remaining active throughout the shift while supervising, coaching, and expediting service across multiple culinary production areas.
• Work hands-on with food products, ingredients, and culinary equipment, including frequent lifting, carrying, pushing, pulling, bending, and kneeling to support efficient kitchen operations.
• Thrive in a professional culinary setting with exposure to heat, steam, cold temperatures, and kitchen equipment while maintaining the highest standards of food quality, safety, and sanitation.

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. 
• Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position. 
• Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.  Working knowledge is generally learned on-the-job.
• Ability to operate computer equipment and other food & beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Reading, writing and oral proficiency in the English language.
• Must have authorization to work in The United States. 

Website: https://www.fourseasons.com/neworleans/

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