Sous Chef

Four Seasons Hotels and Resorts•Los Angeles, CA

7d•Onsite

About The Position

The Sous Chef is responsible for planning, organizing, controlling and directing the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. Candidate is preferred to have previous management experience in a luxury, fast paced environment. Motivate and develop an effective team to achieve common goals. Delegate tasks and responsibility to ensure high performance Manage change to enable individuals and team to meet current and future business needs. Schedule, organize, supervise, and communicate effectively to all employees. Supervise production needs by assessing daily business levels and house counts. Create and execute seasonal menu items and daily specials that showcase current trends and food styling. Cost all menu items and manage food cost. Check all daily menu items for cold and hot preparation and delegate the required work to the entire department making sure they are correctly prepared and in proper amounts needed. The ability to check and ensure that proper quality of mise en place, execution and presentation of all menu items in the outlets are at Four Seasons Standards. Fill all food requisitions for Kitchens needs. Suggest new and better ways of doing things in Four Seasons; initiate new product developments and respond to problems and opportunities in a creative and innovative manner. Communicate and execute core standards, all menu changes directly to Kitchen and front of the house staff using current tools such as pick up charts and menu tastings. Work effectively in all outlets with different individuals, being able to work flexibly by carrying out a range of tasks and adapting to changing priorities and job requirements.

Requirements

Previous management experience in a luxury, fast paced environment is preferred.
Computer knowledge.
Good communication skills.
Previous experience of 2 years required.
High analytical and organizational skills.
Speaking, writing and reading English is required.
General knowledge of labor laws desired.
Positive attitude and willing to learn is a must.
Flexible schedule and the ability to work different shifts and some weekends.
Work authorization for the location is required.

Responsibilities

Planning, organizing, controlling and directing the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.
Motivating and developing an effective team to achieve common goals.
Delegating tasks and responsibility to ensure high performance.
Managing change to enable individuals and team to meet current and future business needs.
Scheduling, organizing, supervising, and communicating effectively to all employees.
Supervising production needs by assessing daily business levels and house counts.
Creating and executing seasonal menu items and daily specials that showcase current trends and food styling.
Costing all menu items and managing food cost.
Checking all daily menu items for cold and hot preparation and delegating the required work to the entire department making sure they are correctly prepared and in proper amounts needed.
Checking and ensuring that proper quality of mise en place, execution and presentation of all menu items in the outlets are at Four Seasons Standards.
Filling all food requisitions for Kitchens needs.
Suggesting new and better ways of doing things in Four Seasons; initiating new product developments and responding to problems and opportunities in a creative and innovative manner.
Communicating and executing core standards, all menu changes directly to Kitchen and front of the house staff using current tools such as pick up charts and menu tastings.
Working effectively in all outlets with different individuals, being able to work flexibly by carrying out a range of tasks and adapting to changing priorities and job requirements.