Sous Chef
About The Position
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: A non-gaming oasis on the iconic Las Vegas strip. Located adjacent to Mandalay Resort & Casino, discover one of the only non-gaming and non-smoking hotels on the Las Vegas Strip. Four Seasons Las Vegas is a tranquil Five Diamond oasis with a Forbes Five-Star Spa and offers the best of both worlds: serenity in a resort-like setting paired with the energy and nightlife of one of the greatest entertainment destinations. Just outside the city, experience close-by natural wonders, including the Grand Canyon and Red Rock National Conservation Area. On the iconic Las Vegas strip, luxurious Four Seasons Hotel Las Vegas, the first AAA Five Diamond property in Las Vegas reflects the energy and excitement of one of the world’s most vibrant cities. About the role The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of restaurant, bar and in -room dining kitchen in the Hotel. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Sous Chef provides for all kitchen employees on a daily basis. What you will do We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
Requirements
- Solid knowledge of food
- Passionate to develop their management skills within the hotel industry
- Creativity and flair and the ability to provide guidance to others
- Able to evidence good business acumen and a strong work ethic
- Experience creating an innovative bar menu/tapas style food appropriate for a high-end luxury establishment.
Responsibilities
- Supervising the day-to-day running of restaurant, bar and in -room dining kitchen in the Hotel.
- Management of food costs and production control to reduce wastage
- Culinary training that the Sous Chef provides for all kitchen employees on a daily basis.
Benefits
- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals
- Complimentary Employee Parking
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
