Sous Chef of Banquets Job at Four Seasons (Whistler)

Sous Chef of Banquets

Four Seasons

Location:
Canada , Whistler

Category:
Gastronomy

Contract Type:
Not provided

Salary:

75000.00 - 83000.00 CAD / Year

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Job Description:

Four Seasons Resort and Residences Whistler is seeking a Banquet Sous Chef to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests and supporting our employees. Satisfying our guests depends on the united efforts of many; we are most effective when we work together cooperatively, respecting each other’s contributions and importance. The Banquet Sous Chef will lead banquet operations during peak months, while supporting and overseeing additional culinary outlets throughout the year.

Job Responsibility:

Select, train, evaluate, lead, develop, coach, and discipline employees in the kitchen’s production areas to ensure that cultural and core standards are met
Foster a positive and supportive work environment by being present on the floor, building strong relationships with employees, and prioritizing their well-being, engagement, and development
Assist in the planning and development of recipes
ensure correct preparation and presentation of all food items through production and demonstration
Provide full oversight of the Culinary Banquets program during seasonal peaks
ensure flawless execution of events of all sizes
Support and oversee other culinary outlets during periods of low banquet activity, ensuring consistency, teamwork, and high operational standards year-round
Oversee the employee cafeteria program, ensuring quality, consistency, and a welcoming environment for staff
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure sanitation standards as set forth by Four Seasons and provincial/federal regulations, as well as the cleanliness and organization of all kitchen areas
Maintain control systems to ensure quality and portion consistency, following recipes, par levels, and production guidelines
Monitor food shipments to ensure they meet established purchasing specifications
maintain strong relationships with vendors and stewarding
Responsible for F&B initiatives and programs, including amenities, requisitioning, inventory, and ordering systems
Responsible for ordering for hotel operations and establishing pars for all banquet areas and applicable outlets
Oversee cleaning, organization, and rotation in the main kitchen and banquet prep areas, including proper labeling, dating, and FIFO practices
Act as BirchStreet Champion, supporting accurate ordering, inventory management, and recipe costing for banquets and assigned outlets
Communicate effectively with employees, culinary leaders, banquet teams, and other departments to ensure operational needs are met
Attend regular operational and BEO meetings to ensure coordination and cooperation between Banquets, Stewarding, Food & Beverage, and other departments

Requirements:

Culinary Education is not required, but preferred
Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
Previous banquets experience is considered an asset
Ability to operate and utilize culinary production equipment and tools
Experience developing less experienced culinary team members, and maximizing talent of team
Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

What we offer:

Housing Allowance
Winter Leisure Pass
ski pass or leisure benefit
Use of the Fitness Facility
Medical, Dental and Sick leave coverage
Employee Travel Program
complimentary and reduced rates at other Four Season
Excellent Training and Development opportunities
Complimentary meal per shift in our employee dining room
Employee Recognition Programs
Dry Cleaning Services

Additional Information:

Job Posted:
March 19, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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Job Link Share:

Sous Chef of Banquets

Four Seasons

Location:
Canada , Whistler

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
March 19, 2026

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