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Auro Sous Chef

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Four Seasons

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Location:
United States of America , Calistoga

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

82000.00 - 87500.00 USD / Year
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Job Description:

Works alongside the award winning Auro culinary team, to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Delivers high-quality, cost-effective dishes promptly. Plan, organize, control, and direct the work of employees in the Kitchen Department, responsible for food preparation, while ensuring superior quality and consistency.

Job Responsibility:

  • Manage all day-to-day operations of the kitchen
  • Manage team members in the kitchen to attract, retain, and motivate employees while providing a safe environment
  • Hire, train, develop, empower, coach, and counsel
  • conduct performance and salary reviews
  • resolve problems
  • provide open communication vehicles
  • and discipline and terminate as appropriate
  • Collaborate with the Culinary Director to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences
  • Assist in planning and developing recipes, ensuring consistent preparation and presentation
  • Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control
  • Complete ordering for the department via Birchstreet
  • Properly use systems to manage labor and payroll (OnTrack, Workday, ADP)
  • Attend labor meeting to explain labor, staffing, and business
  • Manage department labor/schedule and complete payroll for the department
  • Organize and lead restaurant events (buyouts, outside catering, holiday activations)
  • Properly communicate and collaborate with restaurant managers to ensure guest expectations are met
  • Work closely with other departments and/or clients to discuss upcoming events
  • Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables
  • Ensure compliance with sanitation standards set forth by Four Seasons, as well as local, state, and federal regulations, and maintain the cleanliness and organization of the kitchen
  • Monitor and control food costs through creative menu planning, minimizing waste, and maintaining low par
  • Maintain control systems to ensure quality and portion consistency, monitor food shipments to meet established purchasing specifications, and foster awareness of the importance of food preparation and quality
  • Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
  • Work harmoniously and professionally with co-workers and supervisors, demonstrating respect, kindness, and cooperation in all interactions by following the Golden Rule

Requirements:

  • Experience as a Sous Chef
  • Fine dining experience
  • Full-time availability
  • Flexible for early morning, mid-day, and evening shifts to support 24/7 operational business needs
  • Must be available to work weekends and holidays
  • Valid US work authorization (position is not eligible for work sponsorship/visa)
  • Ability to assist in all kitchens (banquets, restaurant, pool)
  • Ability to assume full responsibility in the absence of the Culinary Director
What we offer:
  • Competitive Salary & Benefits
  • Cigna medical and dental benefit options
  • 8 weeks of New Parental Leave Pay after 1 year of employment
  • Excellent Training and Development opportunities
  • Complimentary accommodation at other Four Seasons Hotels and Resorts
  • Complimentary Employee Meals
  • 401(k) Retirement Plans

Additional Information:

Job Posted:
February 17, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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