Restaurant Sous Chef

• Supervise the entire culinary team of the dining outlet
• Assist with creating menu recipes, creating specials, and completion of inventory orders
• Lead the charge on all standards, train employees on standards and menus, recipes, and cooking procedures

• Formal training from culinary arts program and worked 2 year as CDP or previous experience as sous chef
• 3-5 years of culinary experience
• Great communication skills and experience in using/working with a computer
• Must be Food Safe Certified
• Sincere willingness to provide service to residents, guests, and peers
• Good organizational skills, with the ability to work independently
• Ability to function well under pressure, set priorities and adjust to changing conditions
• High work ethic, with a sense of responsibility
• Flexible schedule, ability to work weekends and holidays
• Must be fluent in English and possess legal authorization to work in the United States

Ordering System knowledge

• Energizing Employee Culture
• Comprehensive learning and development programs
• Inclusive and diverse employee engagement events
• Exclusive discount and travel programs with Four Seasons
• Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan)