Banquet Sous Chef

Four Seasons Hotels and Resorts•Lee's Summit, MO

1d•$75,000 - $80,000

About The Position

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service. Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort. Join our culinary leadership team and bring your passion for hospitality and excellence to life! As Banquet and Campo Sous Chef, you’ll work closely with the Executive Sous Chef to oversee the daily operations of our Banquet, Campo, and Employee Cafeteria kitchens, while also managing our outsourced stewarding team. In this role, you’ll guide and inspire our talented culinary staff, support menu development, and ensure that every dish—from large-scale banquets to team meals—is prepared with the highest standards of quality and freshness.

Requirements

College Degree Preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Three to five years’ previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
Strong business acumen.
Ability to multi-task in a high volume and demanding environment.
Requires ability to operate computer and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
This position is not eligible for work sponsorship/visa. Candidates must possess valid US work authorization.

Nice To Haves

Preferred experience in a luxury hotel in food and beverage service or related work.

Responsibilities

Manage all day-to-day operations of the Banquet, Campo, and Employee Cafeteria kitchens, as well as the outsourced Stewarding team.
Manage team members in the kitchen to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Ability to assist in all kitchens (banquets, restaurant, pool).
Collaborate with the Executive Sous Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
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, ordering, budgeting, purchasing decisions, and inventory control.
Complete ordering for department via Birchstreet.
Properly use systems to manage labor and payroll (OnTrack, Workday, ADP).
Attend labor meeting to explain labor, staffing, business.
Manage department labor/schedule and complete payroll for department.
Organize and lead restaurant events (buyouts, outside catering, holiday activations).
Properly communicate and collaborate with restaurant managers to ensure guest expectations are met.
Work closely with other departments and/or clients to discuss upcoming events.
Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables.
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.
Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low par.
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 preparation and quality.
The ability to assume full responsibility in the absence of the Executive Sous Chef.
Execute and lead menu tastings with clients, showcasing creativity, attention to detail, and the ability to incorporate feedback.
Strong organizational and time management skills with the ability to manage multiple events simultaneously.
Manage high-volume events while maintaining quality and attention to detail.