Executive Sous Chef

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback
• Build a culture of warmth, care, and collaboration
• Maintain organized administration of departmental records
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings
• Participate actively in the recruitment and selection of kitchen staff
• Ensure employee adherence to the Code of Conduct, grooming standards, and hygiene expectations
• Demonstrate a visible leadership presence in crunch times
• Assist in planning and developing menus for all outlets
• Oversee proper preparation, production, and presentation of all dishes
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications
• Uphold the highest levels of sanitation, cleanliness, and food safety
• Ensure all culinary tools, equipment, and workspaces are properly maintained
• Monitor and review operating procedures and standards
• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing
• Identify opportunities for cost efficiency
• Ensure accurate administration of food cost, waste control, and procurement processes
• Communicate clearly with employees and managers
• Actively participate in cross-department meetings
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders
• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed
• Promote a safe working environment

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred
• Equivalent professional experience will be considered
• Minimum of 2–5 years of culinary management experience at the department head or senior sous chef level in luxury hotels or high-end dining environments
• Experience in remote or resort destinations is an added advantage
• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems
• Ability to lead, motivate, and develop diverse teams in a multicultural environment
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet)
• Excellent communication skills with strong command of spoken and written English
• Advanced technical skills in culinary production, kitchen organization, and high-volume service

Experience in remote or resort destinations