Sous Chef

Four Seasons Hotels and Resorts; Whistler; On-site; CAD 81,000 - 83,000; Full time

Benefits offered by this job

Housing Allowance

Winter Leisure Pass; ski pass or other

Use of Fitness Facility

Medical, Dental and Sick leave

Employee Travel Program; reduced rates

Job summary

Four Seasons Whistler is seeking a Sous Chef to join our dynamic Food & Beverage team. You will lead the kitchen, plan and direct the work, and ensure superior quality and consistency across all services.

The role requires 2–5 years of high-volume culinary experience, banquet background is a plus, and proficiency with MS Office and Four Seasons systems (Workday, Birchstreet). This is a full-time, on-site position with competitive compensation and benefits.

Qualifications

• Minimum of 2–5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high-volume upscale operation.
• Banquets experience is considered an asset.
• Ability to operate and utilize culinary production equipment and tools.
• Experience developing less experienced culinary team members and maximizing talent.
• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with prior exposure to Four Seasons systems (Workday, Birchstreet).

Responsibilities

• Lead and supervise kitchen staff to meet established cultural and core standards.
• Plan and develop recipes and ensure correct preparation and presentation for all items.
• Oversee the culinary program for breakfast, lunch, dinner and banquets; manage cafeteria program as applicable.
• Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure sanitation standards and compliance with Four Seasons and regulatory requirements; maintain clean and organized kitchens.
• Maintain quality and portion control, monitor shipments and uphold purchasing specs.
• Manage F&B initiatives, amenities, and ordering systems.
• Order for hotel operations and establish pars for all areas.
• Oversee main kitchen organization and FIFO practices.
• Monitor recipe costing via Birchstreet and ensure consistent quality.
• Communicate with staff and managers to coordinate needs.
• Attend regular operational meetings for cross-department coordination.

Skills

Kitchen leadership

Culinary skills

Microsoft Office

Education

Culinary education (preferred)

Tools

Birchstreet

Workday

Microsoft Office

Job description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know 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 believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Join the award‑winning team at Four Seasons Resort and Residences Whistler, honored as the #1 Resort in Canada by Condé Nast Traveler and recipient of Two MICHELIN Keys – a prestigious recognition of exceptional hospitality. We are also proud to be home to Canada’s Best Resort Spa 2024 (World Spa Awards), a reflection of our dedication to thoughtful, elevated guest experiences. At Four Seasons Whistler, we turn moments into memories – not only for our guests, but for our employees too. Grounded in our core values of teamwork, service excellence, and integrity, we foster a culture where thoughtful service and genuine connection create unforgettable experiences every day. Nestled at the base of Blackcomb mountain and steps away from the Upper Village, our alpine retreat has just unveiled a new chapter of modern mountain luxury following recent renovations. Each of our spacious rooms and suites features a cozy fireplace, and nearly all include private balconies with breathtaking views – blending refined comfort with the natural beauty of British Columbia. Our culinary destinations offer equally distinctive experiences. Braidwood Tavern captures the spirit of après with playful craft cocktails and intimate seafood‑inspired dinners in a warm, welcoming setting. SIDECUT Steakhouse, Whistler’s most premium dining destination, is celebrated for its rare cuts like olive‑fed wagyu, decadent seafood towers, and elevated tasting experiences that showcase the best of land and sea. Whether you’re delivering heartfelt service or curating unforgettable stays, you’ll be part of a passionate team at a property that continues to set the standard in luxury mountain hospitality.

About the role

Four Seasons Resort and Residences Whistler is seeking a Sous Chef to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests. Satisfying our guests depends on the united efforts ofmany,we are most effective when we work together cooperatively, respecting each other’s contribution and importance.

What you will do

Are you excited about delivering the best Food & Beverage experience to our guests? This position may be the perfect fit for you! The Sous Chef plays a critical role in the kitchen. This position plans, organizes,controlsand directs the work of employees in the kitchen department andis responsible forfood preparation while ensuring superior quality and consistency.

• Select, train, evaluate, lead, develop, coach, and discipline all employees in the Kitchen’s food production area to ensure thatestablishedcultural and core standards are met

• Assistin 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

• Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program

• Control labor and operating expenses through effective scheduling, budgeting,purchasingdecisions, and inventory control

• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulationsare in complianceas well as the cleanliness and organization of the kitchen

• Maintain control systems which will assure quality andportionconsistency,monitorfood shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality

• Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems

• Responsible for ordering for hotel operation, as well as establishment of pars for all areas

• Oversees cleaning and organization of main kitchen, including proper dating and FIFO practices

• BirchstreetChampion – hotel food and beverage ordering system – oversight of recipe costing

• Maintain control systems which willassurequality andportionconsistency.

• Monitor food shipments to ensure they meet established purchasing specificationsas well andfoster an awareness of the importance of food preparation and quality.

• Communicate with employees and managers to ensure operational needs are met.

• Attend regular operational meetings to ensure effective coordination and cooperation between departments.

As our hotel is open 24/7,365 daysa year, we expect our Sous Chef to be flexible in working mornings, evenings, weekends, and holidays.

What you bring

• Culinary Education is notrequired, but preferred

• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation

• Previousbanquets experience is considered an asset

• Ability tooperateand utilize culinary production equipment and tools

• Experience developing less experienced culinary team members, and maximizing talent of team

• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, withpreviousexposure to Four Seasons systems preferred – Workday,Birchstreet

What we offer:

• $81,000-$82,500 annual salary

• Housing Allowance

• Winter Leisure Pass; ski pass or leisure benefit

• Use of the Fitness Facility

• Medical, Dental and Sick leave coverage

• Employee Travel Program; complimentary and reduced rates at other Four Season

• Excellent Training and Development opportunities

• Complimentary meal per shift in our employee dining room

• Employee Recognition Programs

• Dry Cleaning Services

Schedule & Hours:

As our hotel is open 24/7,365 daysa year, we expect the Sous Chef to be flexible in working mornings, evenings,weekendsand holidays.

Learn more about whatit’slike to work for Four Seasons:

http://fourseasons.com/careers

https://www.linkedin.com/company/four-seasons-hotels-and-resorts

Learn more about Four Seasons Whistler onSocial Media:

Instagram: @FSWhistler

Twitter: @FSWhistler

Facebook:https://www.facebook.com/FourSeasonsResortWhistler/

*Our organization is anequal-opportunityemployer committed to hiring a diverse workforce and sustaining an inclusive culture.We do not discriminateon the basis ofgender, ethnicity, religion, sexual orientation, age,disabilityor any other basis protected under provincial or federal laws.