Executive Sous Chef

Four Seasons Hotels • Nevis, MN

74d

About The Position

The Executive Sous Chef supports the Executive Chef in overseeing the daily operations of the kitchen, including menu planning, food preparation, staff supervision, inventory control, and ensuring compliance with health and safety standards. This leadership role plays a key part in maintaining the highest culinary standards and ensuring an exceptional guest dining experience.

Requirements

• Ten to fifteen year experience in hotels or other similar facilities.
• Must have full knowledge of cooking and presentation of food for all departments in the kitchen.
• Must have full knowledge of sanitation requirements in handling food.
• Strong leadership, training, communication and organizational skills.

Responsibilities

• Coordinate employee work schedules, authorize leave and ensure good labor relations.
• Train, supervise, motivate and organize all employees in the kitchen department.
• Staff the kitchen according to budgeted figures.
• Fill and sign food and beverage requisitions for the needs of all kitchens.
• Develop creative menus and daily specials and supervise their implementation, making sure that menus are prepared correctly and ready for service.
• Assume the responsibilities of the Executive Chef in his/her absence.

Benefits

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Accommodation
• Number of Employees: 5,001-10,000 employees