Four Seasons Hotels
Executive Sous Chef
The Executive Sous Chef supports the Executive Chef, and is responsible for overseeing the daily operations of the kitchen, including staff management, menu planning, cost control, and maintaining food quality and sanitation standards. This role supports strategic planning, ensures compliance with health regulations, manages inventory and purchasing, and helps drive profitability through effective leadership and operational efficiency. What you will do: Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Culinary department 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. 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, and foster awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met, coordinate tastings and pre-shift meetings with employees, attend regular operational meetings to ensure effective coordination and cooperation between departments and interact directly with guests. Work harmoniously and professionally with co-workers and supervisors. Responsible for fostering a culture of creativity and innovation. What you bring: Minimum 5+ years previous experience in multiple culinary/food and beverage department head positions required. Cooking school or culinary institute education or equivalent experience is required. The ability to operate and utilize culinary production equipment and tools. Must have working knowledge of computers. Must be able to lift a minimum of 50 lbs and stand for 8 hours. Exhibit excellent interpersonal and time management skills. Strong interpersonal and relationship-building skills to work with cross-functional teams. Elevated leadership skills and cross-cultural sensitivity, and customer service orientation. Fluency in English is required for this location. What we offer: Salary Range: $100k - $110k annually. Eligible for Performance Base Annual Incentive Plan (10% Target). Winter Season Lifestyle Benefit. Merchant Pass Available. 401k participation with company matching program. Competitive Benefits: Medical, Dental and Life Insurance. Discounted travel with discounted F&B and Spa Services at Four Seasons Hotels and Resorts Worldwide. Employee Cafeteria available for meals. Complimentary dry cleaning of uniforms. Be yourself and become a member of a work family that cares about you and invests in your development. Elevate your craft here and abroad! Employee engagement at all levels; where your thoughts and ideas are not only heard but actioned. Schedule & Hours: This is a full-time position. The ideal candidate must be willing to work flexible hours and days of the week to support the essential functions of the department and division.
The Executive Sous Chef supports the Executive Chef, and is responsible for overseeing the daily operations of the kitchen, including staff management, menu planning, cost control, and maintaining food quality and sanitation standards. This role supports strategic planning, ensures compliance with health regulations, manages inventory and purchasing, and helps drive profitability through effective leadership and operational efficiency. What you will do: Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Culinary department 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. 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, and foster awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met, coordinate tastings and pre-shift meetings with employees, attend regular operational meetings to ensure effective coordination and cooperation between departments and interact directly with guests. Work harmoniously and professionally with co-workers and supervisors. Responsible for fostering a culture of creativity and innovation. What you bring: Minimum 5+ years previous experience in multiple culinary/food and beverage department head positions required. Cooking school or culinary institute education or equivalent experience is required. The ability to operate and utilize culinary production equipment and tools. Must have working knowledge of computers. Must be able to lift a minimum of 50 lbs and stand for 8 hours. Exhibit excellent interpersonal and time management skills. Strong interpersonal and relationship-building skills to work with cross-functional teams. Elevated leadership skills and cross-cultural sensitivity, and customer service orientation. Fluency in English is required for this location. What we offer: Salary Range: $100k - $110k annually. Eligible for Performance Base Annual Incentive Plan (10% Target). Winter Season Lifestyle Benefit. Merchant Pass Available. 401k participation with company matching program. Competitive Benefits: Medical, Dental and Life Insurance. Discounted travel with discounted F&B and Spa Services at Four Seasons Hotels and Resorts Worldwide. Employee Cafeteria available for meals. Complimentary dry cleaning of uniforms. Be yourself and become a member of a work family that cares about you and invests in your development. Elevate your craft here and abroad! Employee engagement at all levels; where your thoughts and ideas are not only heard but actioned. Schedule & Hours: This is a full-time position. The ideal candidate must be willing to work flexible hours and days of the week to support the essential functions of the department and division.