Executive Sous Chef

Four Seasons Hotels and Resorts•Orlando, FL

5d•Onsite

About The Position

The Executive Sous Chef plans, organizes, controls, and directs the work of Kitchen Department employees while ensuring superior quality and consistency in food preparation. The role requires a thorough understanding of health department requirements and the ability to adapt to a constantly evolving luxury resort environment. The Executive Sous Chef supports kitchen operations at Four Seasons Resort Orlando at Walt Disney World Resort, a AAA Five Diamond property. The role includes leading and developing kitchen employees and managers, supporting menu planning, maintaining food quality and sanitation standards, controlling costs, and coordinating operations with other departments.

Requirements

College degree, preferably in hotel/restaurant management or culinary arts, or equivalent experience.
Five years of experience in multiple culinary management positions, including two years as an Executive Sous Chef in a large property with multiple outlets.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to operate computer equipment and food and beverage computer systems.
Ability to operate and use culinary production equipment and tools.
Ability to work with chefs and managers across the resort, understand collaboration among F&B division departments, adapt to different situations and cultures, and bring the F&B team together.
Flexible schedule and ability to work weekends and holidays.
Fluency in English.

Responsibilities

Coordinate the selection, training, development, and evaluation of Kitchen Department employees and managers, ensuring established cultural and core standards are met and contributing to long-range outlet operation planning.
Assist in planning and developing hotel menus and ensure consistent preparation and presentation of food through production and demonstration.
Control labor and operating expenses through planning, budgeting, purchasing decisions, policy making, and inventory control; pursue cost control and revenue generation to maximize profit.
Ensure compliance with Four Seasons sanitation standards and local, state, and federal regulations, and maintain kitchen cleanliness and organization.
Maintain control systems for food quality and portion consistency, establish purchasing specifications, monitor food shipments, and promote awareness of food preparation and quality.
Monitor and review operating criteria and reinforce the importance of food preparation and quality.
Communicate with employees and managers to meet operational needs and attend regular operational meetings to coordinate and cooperate effectively between departments.