Sous Chef

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
• Work harmoniously and professionally with co-workers and supervisors

• 6 to 8 years’ experience in Culinary
• Reading, writing and oral proficiency in the English language
• Three plus years of experience in cooking and supervision
• College graduate or culinary school graduate with experience required
• Good leadership, training, motivation and communication skills

Second language preferred

• Medical/Dental/Vision
• 401K Retirement Savings Plan
• Employee Assistance Program
• Investment in your Wellbeing
• Life Insurance
• Free On-Site Parking
• Training Program, Tuition Reimbursement
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals