Sous Chef - In Room Dining Job at Four Seasons (Riyadh)

In-Room Dining Service Sous Chef

The Sous Chef – Room Service holds a junior management position within the Culin...

Location

Mexico , Tamarindo

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Minimum 3 years of experience as a Sous Chef or in a senior supervisory culinary role within a luxury hotel or resort environment
Proven experience supporting or leading Room Service / In-Room Dining culinary operations
Strong leadership skills with the ability to train, motivate, and supervise culinary teams
Ability to ensure consistent food quality, presentation, and adherence to Four Seasons culinary standards
Solid knowledge of food safety, sanitation, and hygiene regulations
Experience managing inventory, food cost control, and waste reduction
Hands-on leadership style with the ability to perform under pressure and respond to special guest requests
Excellent communication skills in English
Spanish is preferred

Job Responsibility

Select, train, evaluate, lead, motivate, coach, and discipline culinary employees assigned to Room Service to ensure Four Seasons cultural and core standards are consistently met
Assist in the planning, development, and execution of Room Service menus and recipes, ensuring correct preparation, presentation, and timely delivery of all food items
Oversee daily Room Service kitchen operations, ensuring efficiency, accuracy, and consistency during all shifts
Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory management specific to Room Service operations
Ensure full compliance with sanitation, food safety, and hygiene standards as established by Four Seasons and local, state, and federal regulations
Maintain control systems to ensure quality, portion consistency, and proper handling of food products, including monitoring deliveries to meet purchasing specifications
Collaborate closely with In-Room Dining management and Food & Beverage leadership to ensure seamless service and guest satisfaction
Communicate effectively with culinary and service teams and participate in operational meetings to ensure alignment across departments

What we offer

Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Employee discount for stays at any Four Seasons worldwide
Complimentary dry cleaning for employee uniforms
Complimentary employee meals
Access to hotel fitness and wellness programs (where applicable)
Recognition programs and employee wellness initiatives

Fulltime

New

Restaurant General Manager

The Restaurant General Manager oversees the set up and detailed service executio...

Location

United States of America , Miami

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Hospitality Management Degree or similar years of experience
Manager with 3-5 years of previous restaurant leadership experience in a luxury hotel or restaurant setting required
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Knowledge of food & beverage service, cost control, labor control, maintenance, Public Relations, merchandising, and accounting
Requires ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the English language

Job Responsibility

Oversees the set up and detailed service execution of the restaurant and bar experience in the Hotel to provide exceptional luxury guest service
Select, train, evaluate, lead by example, motivate, coach, counsel and discipline all employees in EDGE restaurant to ensure that established cultural and core standards are met
Daily activities and planning for outlet operation
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, residents and local patrons
The ability to maintain relationships with regular guests and residents as well as cultivate relationships with new patrons
The ability and style to project a positive, professional and friendly image to guests, residents and employees, and maintain high standards of personal hygiene, style and grooming amongst all employees of the restaurant and bar
Act as Food & Beverage division lead during the absence of the Director of Food & Beverage
Work closely with fellow Department Heads (Director of Event Operations, In Room Dining Manager, Executive Chef & Executive Sous Chef) to ensure the ongoing success of all aspects of all Food & Beverage areas of the Hotel

What we offer

Energizing Employee Culture where you are encouraged to be your true self
Comprehensive learning and development programs to help you master your craft
Inclusive and diverse employee engagement events all year-round
Exclusive discount and travel programs with Four Seasons
Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan)

Fulltime

Restaurant General Manager

Four Seasons Hotel Miami is looking for Restaurant General Manager who shares a ...

Location

United States of America , Miami

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Hospitality Management Degree or similar years of experience
Manager with 3-5 years of previous restaurant leadership experience in a luxury hotel or restaurant setting required
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Knowledge of food & beverage service, cost control, labor control, maintenance, Public Relations, merchandising, and accounting
Requires ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the English language
US work authorization is required

Job Responsibility

Oversees the set up and detailed service execution of the restaurant and bar experience in the Hotel to provide exceptional luxury guest service
Select, train, evaluate, lead by example, motivate, coach, counsel and discipline all employees in EDGE and NUNA restaurant to ensure that established cultural and core standards are met
daily activities and planning for outlet operation
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, residents and local patrons
The ability to maintain relationships with regular guests and residents as well as cultivate relationships with new patrons
The ability and style to project a positive, professional and friendly image to guests, residents and employees, and maintain high standards of personal hygiene, style and grooming amongst all employees of the restaurant and bar
Act as Food & Beverage division lead during the absence of the Director of Food & Beverage
As a Department Head in Food & Beverage, work closely with fellow Department Heads (Director of Event Operations, In Room Dining Manager, Executive Chef & Executive Sous Chef) to ensure the ongoing success of all aspects of all Food & Beverage areas of the Hotel

What we offer

Energizing Employee Culture where you are encouraged to be your true self
Comprehensive learning and development programs to help you master your craft
Inclusive and diverse employee engagement events all year-round
Exclusive discount and travel programs with Four Seasons
Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan)

Fulltime

In-Room Dining Manager

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best ...

Location

Greece , Vouliagmeni

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

A High School Diploma or equivalent is required
Fluency in English is essential
Previous experience in a similar role, preferably within the hospitality industry, is an advantage

Job Responsibility

Select, train, evaluate, plan schedules and ensure high employee performance, motivate, coach, and discipline all employees in the Hotel’s In-Room Dining Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation
Plan schedules & ensure high employee performance
Supervise the In-Room Dining operation as well as the Private Bar activities and its respective employees inclusive of managers
Be creative when setting up guest room amenities
Ensure attractive presentations and non-obtrusive service are delivered within guest rooms, inclusive of age appropriate items readily available
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services
Work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
Observe physical condition of facilities and equipment in the guest rooms and make recommendations for corrections and improvements as needed. Inspect guest rooms for spot checks on private bar set ups and amenity deliveries as well as random quality checks to build guest loyalty in return

What we offer

Competitive Salary and comprehensive Benefits Package
Complimentary Employee Meals, Bus Transportation, Uniform & Laundry Services
Ticket Restaurant monthly allowance of €100
Complimentary Nights at Four Seasons Hotels & Resorts globally to experience our world-class hospitality firsthand
Employee Recognition Program
Opportunities for Global Travel through Task Forces and Transfers
Access to Four Seasons global Training & Development programs

Fulltime

Chef Sushi

The Chef de Cuisine is responsible for supervising and managing a team of Sous-C...

Location

France , Megeve

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Two to five years previous experience in culinary leadership position
The ability to operate computer equipment and other food & beverage computer systems
You must possess the legal right to work in France at the time of application
Have fluency in French and English

Job Responsibility

Supervise and manage a team of Sous-Chefs, Chefs de Partie, Demi-Chefs de Partie, Commis de Cuisine, trainees and apprentices
Ensure the speed and quality of execution of orders placed in the dining room
Ensure that work is distributed evenly between the various positions
Supervise Sous-Chefs, Chefs de Partie, Demi Chefs de Partie, Commis, Trainees, Apprentices and Kitchen Helpers
Manage and supervise production at the various workstations and product storage
Implement and enforce technical specifications and the spirit of the kitchen
Participate in menu development

What we offer

Uniform supplied et laundered for operating staff
One meal per shift at our Employees’ Cafeteria
As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)
Enjoy a fully equipped living experience in one of the most sought-after resorts
In our Staff House, you can challenge your colleagues to a game of PlayStation, Switch or Baby foot, relax to the sound of the piano or acoustic guitar ... or work out in our gym
A dedicated shuttle service will not only take you to your workplace but can also show you the region's legendary sights
The room provided is either shared or single (for executive and night positions)
For those wishing to find their own accommodation, a monthly housing allowance will be provided
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions
Bring the season to a close with our Staff Party

Fulltime

Junior Sous Chef | In Room Dining

As our Junior Sous Chef in our In Room Dining kitchen, you will play an essentia...

Location

Australia , Sydney

Salary:

Not provided

SOFITEL

Expiration Date

Until further notice

Requirements

Qualification in Commercial Cookery
Strong communication skills
Always displays a professional appearance
A genuine passion for gastronomy
Working understanding of food safety standards and HACCP
Demonstrated experience leading teams within a five-star or luxury hotel environment
Proven ability to supervise day-to-day operations while maintaining exceptional service standards
Hands-on experience coaching, developing, and motivating teams in a fast-paced operational setting
Strong capability in managing workflows, rostering, and service delivery to meet business and guest expectations
Experience upholding brand standards, SOPs, and compliance requirements with a high level of attention to detail

Job Responsibility

Hands on management of food service operations on a day-to-day basis across all kitchen outlets
Meet and where possible exceed customer and guest expectations
Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way
Lead Ambassadors by setting a positive example
Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service
Monitor the productivity of other Ambassadors while also providing support at all times
Cultivate a positive work environment where learning and personal development are benchmarks
Work closely with the Food and Beverage Management and Supervisors to meet operational objectives
Lead shifts while preparing food items and executing requests based on required specifications
Participates in the Ambassador performance appraisal process, providing feedback as required

What we offer

Unparalleled access to exclusive industry benefits across a global portfolio of luxury accommodation, fine dining, and curated lifestyle experiences
Daily privileges such as artisan coffee at a preferred rate and a specially crafted Ambassador dining menu
A distinguished learning platform, an elegant fusion of expert knowledge and tailored development

Fulltime

Chef de Partie – Sushi Specialist

Located in the heart of Canada's capital next door to the Parliament Buildings, ...

Location

Canada , Ottawa

Salary:

35.38 CAD / Hour

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

High School Diploma preferred
Minimum 5 years culinary experience
sushi and high-volume operations required
Sushi-specific skills: fish butchery, nigiri/sashimi skills, rice preparation
Valid food safety certifications and all required work permits
Must maintain a neat, professional, groomed appearance per company standards
Excellent knife skills and sushi preparation skills
Strong problem-solving, prioritization, and multitasking abilities
Ability to communicate effectively in English, verbally and in writing
Ability to remain calm, focused, and professional under pressure

Job Responsibility

Deliver exceptional culinary experiences through mastery of both classical hot-kitchen techniques and specialized sushi preparation
Provide warm, professional, and engaging service at all times
Interact with guests using their names whenever possible, delivering a luxury guest experience
Support and demonstrate Fairmont values and Akira Back service standards
Maintain a friendly and collaborative atmosphere for guests and colleagues
Complete knowledge of Akira Back menus, and in-room dining menus
Full understanding of sushi bar items: fish quality, cuts, rice preparation, sauces, and presentation
Check pars for daily sushi production and CDP station requirements
Participate in tastings and maintain consistent quality across all dishes
Arrive 10 minutes prior to scheduled shift

What we offer

Wonderful company culture - our colleagues are at the heart of all that we do
Food & Beverage discount of 50% in our restaurants
Employee benefit card offering discounted rates in Accor worldwide for you and your family
Learning programs through our academies designed to sharpen your skills
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
Comprehensive extended health benefits package

Fulltime

New

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
Formal culinary training or degree preferred
Strong leadership, communication, and organizational skills
Proven experience in multi-outlet kitchen operations
Ability to work flexible hours, including weekends and holidays

Job Responsibility

Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
Assist with leading kitchen operations
Ensure consistent execution of menus, recipes, and plating standards across all outlets
Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
Monitor food quality, taste, portion control, and presentation
Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
Ensure compliance with HACCP, food safety, sanitation, and health regulations
Coordinate with front-of-house and banquet teams to ensure seamless service
Support large-scale events, weddings, and VIP functions with precision and creativity

Fulltime

Sous Chef - In Room Dining

Four Seasons

Location:
Saudi Arabia , Riyadh

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 15, 2026

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