Sous Chef

Four Seasons Hotels and Resorts•Los Angeles, CA

29d•$85,000 - $90,000•Onsite

About The Position

Four Seasons is powered by its people, a collective of individuals who strive for continuous improvement and treat each other with respect. Our team members create exceptional experiences for guests, residents, and partners through a commitment to luxury with genuine heart. We believe 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 recognize familiar faces, welcome new ones, and treat everyone with respect. Our purpose is to create lasting impressions, fostering a belief that life is richer when we truly connect with people and the world around us. The Four Seasons Hotel Los Angeles at Beverly Hills is a sun-filled urban oasis in the heart of Los Angeles, buzzing with energy and excitement. It offers guests a polished and personal Los Angeles experience, blending sophistication with vitality. Known for turning ambitious ideas into defining moments, its long-standing team delivers creativity and warmth with quiet confidence. It's where effortless glamour meets genuine connection, offering a place to feel at home in LA.

Requirements

6 to 8 years’ experience in Culinary
Reading, writing and oral proficiency in the English language.
Three plus years of experience in cooking and supervision.
College graduate or culinary school graduate with experience required.
Good leadership, training, motivation and communication skills.

Nice To Haves

Second language preferred.

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.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.