Sous Chef

"The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of either the banqueting kitchen or the restaurant kitchen in the Hotel or Resort. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Sous Chef provides for all kitchen employees on a daily basis.

We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.

Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in different dining concepts. Supervisory and management experience is required and culinary qualifications are essential.

Attendance for training and special events is required.

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Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf