Sous Chef

The Sous Chef is a key management role overseeing the daily performance of the kitchen and all related operations. This position manages the culinary functions for Ramsay’s Kitchen Restaurant & Bar, the Four Seasons Pool, 24/7 In-Room Dining, and the Spa Café. Core responsibilities include planning, organizing, and directing the work of culinary employees while ensuring exceptional quality and consistency across all outlets. In addition to these leadership duties, the Sous Chef also supports daily production as needed. The kitchen embodies all Four Seasons cultural standards while operating under the “Ramsay Standard,” with an emphasis on professionalism and excellence expected in any high-level culinary or hospitality environment. This role reports to the Sous Chef/Chef de Cuisine and is overseen by the Hotel’s Executive Chef.