Sous Chef

• Oversee all daily kitchen operations for the assigned outlet, ensuring flawless execution across all services
• Uphold and exceed Four Seasons standards for taste, presentation, quality, timing, and consistency
• Lead service with confidence, maintaining excellence during high-volume and high-pressure periods
• Conduct daily inspections of mise en place, station readiness, equipment functionality, cleanliness, and sanitation
• Partner with the Executive Chef and Executive Sous Chef to develop, refine, and execute menus, tastings, and daily specials
• Incorporate seasonal ingredients, local Nevisian products, and authentic Caribbean influences where appropriate
• Support the creation and execution of special events, visiting chef collaborations, and resort-wide culinary activations
• Lead, mentor, train, and evaluate kitchen staff while fostering professionalism, accountability, and continuous learning
• Establish clear expectations and provide ongoing coaching and performance feedback
• Manage scheduling, station assignments, and workflow to ensure optimal coverage and seamless service
• Champion a positive, inclusive, and respectful kitchen culture aligned with Four Seasons values
• Ensure full compliance with Four Seasons standards, local regulations, and international food safety guidelines (HACCP)
• Oversee ordering, inventory control, proper storage practices, and waste-reduction initiatives
• Monitor and control food costs, labor efficiency, and operating expenses while upholding luxury standards
• Contribute to forecasting, menu costing, and outlet performance reviews
• Interact with guests during service or special events to enhance the dining experience
• Demonstrate a proactive, guest-centric approach, recognizing VIPs and repeat guests
• Address guest feedback promptly and professionally, using insights to drive improvement
• Collaborate with restaurant leadership, banquets, purchasing, stewarding, and other departments to ensure smooth operations
• Support other culinary outlets when needed and contribute to consistency across the resort

• Minimum 5 years progressive culinary leadership experience in luxury hotels, fine dining restaurants, or upscale resort environments
• Previous experience as a Senior Chef de Partie or Sous Chef
• Forbes Five-Star or equivalent luxury background preferred
• Demonstrated leadership presence with the ability to inspire, coach, and retain top culinary talent
• Advanced culinary knowledge, including modern techniques and international cuisine
• Caribbean familiarity is an asset
• Strong understanding of HACCP, food safety, cost control, and kitchen management
• Ability to excel in a fast-paced, multicultural, high-expectation environment

Caribbean familiarity