Sous Chef

Four Seasons Hotels and Resorts•Whistler, BC

11d•CA$81,000 - CA$82,500•Onsite

About The Position

Four Seasons Resort and Residences Whistler is seeking a Sous Chef to join their dynamic Food & Beverage Team. This role is crucial in the kitchen, responsible for planning, organizing, controlling, and directing the work of kitchen employees. The Sous Chef ensures superior quality and consistency in food preparation and presentation, while also managing labor and operating expenses. This position requires flexibility to work various shifts, including mornings, evenings, weekends, and holidays, as the hotel operates 24/7, 365 days a year.

Requirements

Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation.
Ability to operate and utilize culinary production equipment and tools.
Experience developing less experienced culinary team members, and maximizing talent of team.
Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint.

Nice To Haves

Culinary Education is preferred.
Previous banquets experience is considered an asset.
Previous exposure to Four Seasons systems preferred – Workday, Birchstreet.

Responsibilities

Select, train, evaluate, lead, develop, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
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.
Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
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.
Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems.
Responsible for ordering for hotel operation, as well as establishment of pars for all areas.
Oversees cleaning and organization of main kitchen, including proper dating and FIFO practices.
Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing.
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.
Communicate with employees and managers to ensure operational needs are met.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.