Sous Chef

Four Seasons•New Orleans, LA

11d•Onsite

About The Position

Four Seasons Hotel and Residences New Orleans is seeking candidates to join our Food and Beverage team as a Sous Chef. As the Sous Chef, you will lead and oversee daily kitchen operations, including planning, organizing, directing, and supervising the work of the culinary team responsible for food preparation and production. In partnership with the Culinary Leadership team, you will foster a collaborative, high-performing kitchen environment, drive operational excellence, and help deliver an outstanding dining experience for every guest.

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
Must have valid U.S. work authorization.

Responsibilities

Lead, coach, and develop the culinary team while assisting in the planning and execution of exceptional food preparation and service standards, ensuring consistency, portion control, quality, and adherence to established culinary and purchasing specifications.
Manage labor and operating costs through effective scheduling, budgeting, inventory management, and purchasing decisions, while fostering accountability, productivity, and continuous improvement throughout the kitchen team.
Champion a culture of excellence by maintaining the highest standards of food safety, sanitation, cleanliness, and organization, while collaborating with managers and team members across departments to ensure seamless operations, team engagement, and an outstanding guest experience.