Sous Chef

• Drive a culture of excellence, teamwork, and accountability within the Kitchen, supporting the Executive Chef in all aspects of food production and kitchen operations
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen's food production areas to ensure established cultural and core standards are consistently met
• Assist in the planning, development, and implementation of menus and recipes, ensuring consistency in preparation, quality, and presentation of all food items
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory management
• Ensure compliance with Four Seasons sanitation standards as well as local and regulatory requirements, maintaining a clean, safe, and well-organized kitchen environment
• Maintain quality control systems to ensure consistency in food preparation, portioning, and presentation
• monitor incoming products to meet established specifications
• Collaborate and communicate effectively with team members and other departments to ensure smooth operations and exceptional guest experiences
• Participate in daily briefings, operational meetings, and planning sessions to ensure alignment across 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 to foster a positive and productive work environment

• High School education or equivalent
• Culinary Diploma or relevant culinary training preferred
• Minimum 2–4 years of experience in a similar role within a luxury hotel, resort, or high-volume kitchen environment
• Strong culinary skills with a solid understanding of food preparation, presentation, and kitchen operations
• Excellent leadership, coaching, and team development abilities
• Strong organizational, analytical, and problem-solving skills
• Knowledge of food safety, hygiene, and sanitation standards
• Ability to manage costs, including labor, food cost, and inventory control
• Effective communication and interpersonal skills with the ability to collaborate across departments
• Ability to work efficiently under pressure in a fast-paced environment
• Passion for culinary excellence and delivering high-quality guest experiences

Culinary Diploma or relevant culinary training preferred

• Competitive Salary and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals