executive sous chef

Employee Management:

• Lead, train, develop, and evaluate kitchen staff, including chefs and managers, to ensure compliance with Four Seasons’ cultural and core standards.
• Participate in long-term strategic operational planning to achieve team goals and business objectives.

Menu Development:

• Collaborate in menu planning and development, ensuring consistent quality and presentation of food through demonstration and production.
• Work closely with Restaurant Chefs to stay aligned with current culinary trends and update menus accordingly.

Cost Control:

• Manage labor and operating expenses through efficient scheduling, budget management, purchasing, and inventory control.
• Oversee the preparation of monthly Menu Engineering Reports for the Food & Beverage Division.

Sanitation and Compliance:

• Ensure adherence to Four Seasons’ sanitation standards and local, state, and federal health regulations.
• Maintain a clean, organized kitchen environment, focusing on safety and hygiene standards based on preferred partner e.g Ecosure, PWT etc.

Quality Assurance:

• Implement systems to monitor and maintain consistent portion sizes and food quality.
• Oversee food shipments, ensuring they meet established purchasing specifications.

Communication and Coordination:

• Foster clear communication among kitchen staff, management, and other departments to ensure smooth operations.
• Attend operational meetings to facilitate collaboration and coordination across departments.

Standards and Conduct:

• Comply with Four Seasons Code of Conduct​

Team Collaboration:

• Work harmoniously with colleagues and supervisors, contributing to a positive work environment.

Executive Chef Support:

• In the absence of the Executive Chef, supervise the Stewarding Department and supports the Hygiene Manager in maintaining operational standards.

Task Force Support:

• Provide support to other Four Seasons properties for openings or special assignments as needed.

KNOWLEDGE AND SKILLS:

• Skills and Abilities:
• Strong knowledge of kitchen operations and Four Seasons’ cultural and core standards, policies, and procedures.
• Proficiency with computer equipment and food & beverage systems.
• Ability to operate culinary production tools and equipment.
• Fluent in English, both written and spoken.
• Supervision:
• Approx. 160 employees.
• Travel:
• Some travel may be required.

What we offer: 

•   Competitive Salary, wages, 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