About the role  
Four Seasons Resort and Residences Whistler is seeking a Sous Chef to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance.  

What you will do  

Are you excited about delivering the best Food & Beverage experience to our guests? This position may be the perfect fit for you! The Sous Chef plays a critical role in the kitchen. This position plans, organizes, controls and directs the work of employees in the kitchen department and is responsible for food preparation while ensuring superior quality and consistency.  

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

• 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   

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

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control   

• 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  

• 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  

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

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

• 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.  

• Attend regular operational meetings to ensure effective coordination and cooperation between departments.    

As our hotel is open 24/7, 365 days a year, we expect our Sous Chef to be flexible in working mornings, evenings, weekends, and holidays.  

What you bring  

• Culinary Education is not required, but preferred  

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

• Previous banquets experience is considered an asset  

• 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  

What we offer:  

• $81,000-$82,500 annual salary 

• Housing Allowance 

• Winter Leisure Pass; ski pass or leisure benefit  

• Use of the Fitness Facility 

• Medical, Dental and Sick leave coverage 

• Employee Travel Program; complimentary and reduced rates at other Four Season 

• Excellent Training and Development opportunities  

• Complimentary meal per shift in our employee dining room 

• Employee Recognition Programs  

• Dry Cleaning Services