Sous Chef

Four Seasons Hotels and Resorts•Westlake Village, CA

29d•$83,000 - $88,000•Onsite

About The Position

Four Seasons Hotel Westlake Village is seeking a Sous Chef with a passion for culinary excellence and inspiring others. This role requires a creative individual with exceptional presentation skills, capable of crafting beautifully executed and flavorful dishes. As a leader, the Sous Chef will motivate and guide a talented team, fostering collaboration and a commitment to delivering extraordinary dining experiences.

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.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
Successful candidate must possess legal work authorization in the United States

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.