Sous Chef

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

Benefits offered by this job

Housing Allowance

Winter Leisure Pass

Fitness Facility

Medical Coverage

Employee Travel Program

Training & Development

Complimentary meals

Dry Cleaning

Job summary

Four Seasons Whistler is seeking a Sous Chef to join our dynamic Food & Beverage team. You will lead the kitchen staff, plan recipes, and ensure consistent quality across all meals and banquets.

This high-volume operation requires dedication to service excellence and teamwork in a luxury setting. You bring 2–5 years of sous or junior sous chef experience, banquet exposure, and strong operational skills with Microsoft Office and industry systems.

Qualifications

• Minimum of 2–5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation.
• Experience in banquet settings is an asset.
• Ability to operate and utilize culinary production equipment and tools.
• Proven ability to develop less experienced team members and maximize talent.

Responsibilities

• Lead, train, evaluate, and coach all kitchen staff to meet standards.
• Plan and develop recipes; ensure consistent food prep and presentation.
• Oversee culinary program including breakfast, lunch, dinner, and banquets; cafeteria program.

Skills

Team leadership

High-volume operations

Culinary production

Education

Culinary education (preferred)

Tools

Microsoft Office

Workday

Birchstreet

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.

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 of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance.

What you will do

• Select, train, evaluate, lead, develop, 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
• 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, 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
• 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
• Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing
• 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.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.

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

What you bring

• Culinary Education is not required, 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
• Previous 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 of team
• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure 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 days a year, we expect the Sous Chef to be flexible in working mornings, evenings, weekends and holidays.

Learn more about what it’s like 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 On Social Media

Instagram: @FSWhistler

Twitter: @FSWhistler

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

• Our organization is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.