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Sous Chef

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Four Seasons

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Location:
Italy , Taormina

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Reporting to the Executive Sous Chef, you will hold a leadership role within the kitchen brigade and will be responsible for supervising the day to day running in all cooking stations. You will manage and coordinate the preparation of food items for guest orders, providing consistent quality in every dish, ensuring recipe cards are followed as well as portion and presentation standards.

Job Responsibility:

  • Hold a leadership role within the kitchen brigade
  • Supervise the day to day running in all cooking stations
  • Manage and coordinate the preparation of food items for guest orders, providing consistent quality in every dish, ensuring recipe cards are followed as well as portion and presentation standards
  • 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 Executive Chef 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

Requirements:

  • College degree preferably specializing in Hotel/Restaurant management or culinary arts, or equivalent experience is required
  • At least 3 years of experience as Junior Sous Chef, with exceptional culinary knowledge gained in refined dining restaurants, along with Italian and international dishes with a creative flair
  • Well familiar with all HACCP rules, with allergens, along with some knowledge of the legal/fire/safety practices pertinent to the role
  • The highest level of integrity, an eye for detail and a collaborative nature
  • Ability to exercise independent judgment
  • Fluency in Italian and English
  • Must possess the legal right to work in Italy
  • Must have a flexible schedule and work also on weekends and holidays
What we offer:
  • Competitive Salary, wages, and a comprehensive benefits package
  • Excellent Training and Development opportunities
  • Complimentary Dry Cleaning for Employee Uniforms
  • Meals available at our Employee Restaurant
  • Employee Experience initiatives: from annual themed employee party to many ESG events throughout the year
  • Employee Recognition Programs
  • Opportunities to build a successful career with global potential

Additional Information:

Job Posted:
January 18, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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