Sous Chef

Four Seasons Hotels and Resorts•Beverly Hills, CA

5d•$77,000 - $87,000

About The Position

The Sous Chef at Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, is responsible for planning, organizing, controlling, and directing kitchen employees responsible for food preparation while ensuring superior quality and consistency. The role reports to the Executive Chef and supports exceptional guest and employee experiences through Four Seasons standards of service and food quality. Work authorization for the job location is required. The Sous Chef motivates and develops the kitchen team, coordinates daily production according to business levels and house counts, and creates and executes seasonal menu items and daily specials. The role also includes costing menu items, managing food costs, completing food requisitions, communicating menu changes, and adapting to changing priorities across hotel outlets. Previous management experience in a luxury, fast-paced environment is preferred.

Requirements

At least 2 years of previous experience.
Computer knowledge.
Good communication skills.
High analytical and organizational skills.
Ability to speak, write, and read English.
Positive attitude and willingness to learn.
Flexible schedule and ability to work different shifts and some weekends.
Work authorization for the job location.

Nice To Haves

Previous management experience in a luxury, fast-paced environment.
General knowledge of labor laws.

Responsibilities

Plan, organize, control, and direct the work of kitchen employees responsible for food preparation while ensuring superior quality and consistency.
Motivate and develop an effective team to achieve common goals.
Delegate tasks and responsibilities to support high performance.
Manage change so individuals and the team can meet current and future business needs.
Schedule, organize, supervise, and communicate effectively with employees.
Assess daily business levels and house counts to supervise production needs.
Create and execute seasonal menu items and daily specials that showcase current trends and food styling.
Cost menu items and manage food costs.
Check daily menu items for cold and hot preparation, delegate required work, and ensure food is prepared correctly and in the required amounts.
Ensure the quality of mise en place, execution, and presentation of menu items meets Four Seasons standards.
Fill food requisitions for kitchen needs.
Suggest improved ways of working, initiate product development, and respond creatively and innovatively to problems and opportunities.
Communicate and execute core standards and menu changes with kitchen and front-of-house staff using tools such as pickup charts and menu tastings.
Work effectively across outlets, carry out a range of tasks, and adapt to changing priorities and job requirements.