Executive Sous Chef

Four Seasons Hotels and Resorts•Orlando, FL

16d•Onsite

About The Position

Four Seasons Resort Orlando at Walt Disney World Resort is seeking an Executive Sous Chef. This role involves planning, organizing, controlling, and directing the work of employees in the Kitchen Department, ensuring superior quality and consistency in food preparation. The ideal candidate will have a full understanding of health department requirements and be able to adapt to a luxury, evolving environment.

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
5 years previous experience in multiple culinary management positions, and 2 of them as executive sous chef, in a large property with multiple outlets.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Work with chefs and managers around the resort, understand the synergy among departments in the F&B division, adapt to different situations and cultures, able to bring the F&B team together.
Must be fluent in English.

Nice To Haves

A successful candidate will have a flexible schedule, and the ability to work weekends and holidays.

Responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Assist in the planning and development of menus for the hotel, 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 planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
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.
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.
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.