Sous Chef-Chemin a La Mer

Four Seasons•New Orleans, LA

1d•Onsite

About The Position

Four Seasons Hotel and Residences New Orleans is hiring a Sous Chef for its Food and Beverage team. The Sous Chef leads and oversees daily kitchen operations, including planning, organizing, directing, and supervising the culinary team responsible for food preparation and production. Working with the Culinary Leadership team, the Sous Chef fosters a collaborative, high-performing kitchen environment, supports operational excellence, and helps deliver an outstanding dining experience for guests. The role involves leading, coaching, and developing the culinary team; supporting exceptional food preparation and service; and ensuring consistency, portion control, quality, and compliance with culinary and purchasing specifications. The Sous Chef also manages labor and operating costs through scheduling, budgeting, inventory management, and purchasing decisions, while encouraging accountability, productivity, and continuous improvement. The position requires maintaining high standards of food safety, sanitation, cleanliness, and organization, and collaborating across departments to support smooth operations and an excellent guest experience. It is a fast-paced, high-energy role involving continuous standing, walking, and movement. Flexible scheduling is required, including shifts that may exceed eight hours and may involve early mornings, evenings, nights, weekends, and holidays.

Requirements

A college degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience.
Three to five years of previous experience in a culinary/food and beverage line position, or one to two years in a supervisory or assistant manager position.
Valid U.S. work authorization.
Ability to work a flexible schedule, including early mornings, evenings, nights, weekends, and holidays, and to work extended shifts when required.
Ability to meet the role’s physical demands, including continuous standing, walking, and movement throughout the shift.

Responsibilities

Lead, coach, and develop the culinary team.
Assist in planning and executing food preparation and service to established standards.
Ensure consistency, portion control, quality, and adherence to culinary and purchasing specifications.
Manage labor and operating costs through scheduling, budgeting, inventory management, and purchasing decisions.
Promote accountability, productivity, and continuous improvement within the kitchen team.
Maintain high standards of food safety, sanitation, cleanliness, and organization.
Collaborate with managers and team members across departments to support seamless operations, team engagement, and an outstanding guest experience.