About the role: 

The Sous Chef supports the Executive Chef and Chef de Cuisine in overseeing the daily operations of the culinary team, ensuring all food preparation meets the highest standards of quality, consistency, and presentation. This role involves supervising kitchen staff, maintaining operational efficiency, and contributing to menu planning and execution. The ideal candidate is a hands-on leader with strong culinary skills, a passion for excellence, and the ability to inspire and develop a high-performing team. 

What you will do: 

-Assist in the selection, training, evaluation, leadership, motivation, coaching, and discipline of all kitchen staff involved in food production to ensure compliance with cultural and core standards. 

-Support the planning, development, and execution of recipes, ensuring proper preparation, consistency, and presentation of all food items through both production and demonstration. 

-Oversee the production of food items, ensuring high standards of quality, taste, and presentation are maintained at all times. 

-Manage labor and operational costs by overseeing scheduling, budgeting, purchasing, and inventory control to ensure efficiency and cost-effectiveness. 

-Ensure all sanitation standards are upheld in compliance with Four Seasons policies and local, state, and federal health regulations, maintaining a clean and organized kitchen environment. 

-Assist with the set-up and cleaning of operational areas to ensure readiness and cleanliness throughout the shift. 

-Implement and maintain control systems to guarantee portion consistency and food quality, while monitoring food deliveries to ensure they meet established specifications. Promote a culture of quality and accountability in food preparation. 

-Maintain strong communication with team members and other departments to ensure smooth operations and participate in regular meetings to support interdepartmental coordination. 

What you bring: 

-College degree preferably in hotel/restaurant management or culinary arts, or equivalent culinary experience 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. 

-Fine dining operations/Luxury hospitality is a requirement. 

-Requires a working knowledge of division and operating culinary operations. 
-Requires ability to operate computer equipment and other food &  beverage computer systems. 
-Requires the ability to operate and utilize culinary production equipment and tools. 
-Ability to read, write, and speak English. 
-Must be able to obtain any required food handing or sanitation certifications required by local or state agencies. Preferred that candidate has already obtained. 
 
What we offer:  
Four Seasons believes in offering the best to the best when it comes to employee benefits! Here is what we are offering you: 

*Lucrative salary! 
*Market-leading benefits package that includes: Medical, Dental, Vision, and 401K with employer matching all starting at 30 days! 
*Time off plans starting on the day of hire! 
*An opportunity to be a part of a cohesive team in an inclusive work environment! 
*Complimentary and discounted hotel stays around the world! 
*Wellbeing and mental health initiatives and focused company! 
*Embracement and promotion of diversity in our workplace! 
*Complimentary employee meals and beverages! 
*Tuition reimbursement! 
  

Schedule & Hours: 

Ability to work any scheduled days of the week and times of the day may vary based on business need, including holidays. 

Learn more about what it is like to work at Four Seasons-visit us: 
https://www.fourseasons.com/careers/ 
https://www.linkedin.com/company/four-seasons-hotels-and-resorts 
https://www.facebook.com/FourSeasonsJobs 
https://twitter.com/FourSeasonsJobs