Banquet Sous Chef

Four Seasons • New Orleans, LA

3d • Onsite

About The Position

Four Seasons Hotel and Private Residences New Orleans is seeking a Banquet Sous Chef to partner with the Banquet Chef and support all aspects of banquet kitchen operations. The role helps deliver exceptional dining experiences for meetings, events, and special occasions by executing cuisine, upholding quality standards, and ensuring events run seamlessly.

The Banquet Sous Chef supports food planning and service, controls labor and operating expenses through scheduling, budgeting, and purchasing, and ensures compliance with sanitation requirements and kitchen cleanliness standards. The position maintains quality and portion-control systems, monitors food shipments against purchasing specifications, and promotes awareness of food preparation and quality. The role also coordinates with employees, managers, and other departments to meet operational needs.

Requirements

• A college degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience.
• Three to five years of previous experience in a culinary/food and beverage line position, or one to two years in a supervisory or assistant manager position.
• Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
• Ability to operate computer equipment and other food and beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Reading, writing, and oral proficiency in English.
• Authorization to work in the United States.

Responsibilities

• Assist in planning and developing consistent service of food items to be prepared.
• Control labor and operating expenses through effective scheduling, budgeting, and purchasing decisions.
• Ensure compliance with Four Seasons and local, state, and federal sanitation standards, and maintain kitchen cleanliness and organization.
• Maintain systems for quality and portion consistency.
• Monitor food shipments to ensure they meet established purchasing specifications.
• Foster awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met.
• Attend regular operational meetings to coordinate and cooperate effectively between departments.
• Lead and support daily kitchen operations, supervising, coaching, and expediting service across multiple culinary production areas.

Benefits

• Excellent mentoring, training, and development opportunities.
• Medical, dental, and vision insurance.
• Complimentary stays at Four Seasons worldwide after six months.
• Holiday and vacation pay, including nine paid holidays.
• Complimentary employee meals prepared by the Four Seasons Culinary Team.
• Complimentary dry cleaning of employee uniforms.
• Discounted parking.
• 401(k) participation with a company matching program.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree