Junior Sous Chef

• Plan, organize, and direct the work of kitchen employees while maintaining superior quality, consistency, and sanitation standards
• Train, motivate, and supervise chefs and line staff, schedule daily operations, and communicate closely with the Executive Chef and Restaurant Chef to develop menus and ensure compliance with Four Seasons Food Standards
• Inspect taste, temperature, and presentation, manage requisitions, monitor inventory, and ensure proper use and maintenance of kitchen equipment
• Respond appropriately to any hotel emergency or safety situation and provide guidance to all culinary team members to maintain smooth kitchen operations

• Previous experience in a similar supervisory culinary role
• Strong knowledge of international cuisines, food preparation techniques, and culinary standards
• Ability to train, mentor, and lead kitchen staff effectively
• Fluency in English is essential
• proficiency in Greek is an advantage
• Food Service Sanitation certification
• All applicants must possess the legal right to work in Greece

Proficiency in Greek is an advantage

• Competitive Salary and comprehensive Benefits Package
• Complimentary Employee Meals, Uniform & Laundry Services
• Ticket Restaurant monthly allowance
• Employee Recognition Program
• Complimentary Nights at Four Seasons Hotels & Resorts worldwide
• Opportunities for Global Travel through Task Forces and Transfers
• Access to Four Seasons global Training & Development programs
• Accommodation and transport to and from the hotel will be provided