Executive Sous Chef — Lead a Luxury Resort Kitchen

Four Seasons; Orlando (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Four Seasons Resort Orlando is seeking an Executive Sous Chef to lead the Kitchen Department, ensuring top-quality and consistent preparation of all food items in a luxury resort setting.

The candidate will plan and develop menus, manage staffing and costs, maintain sanitation standards, and collaborate with chefs and managers across departments. Fluent English and a flexible schedule to work weekends/holidays are essential.

Qualifications

• College degree in hotel/restaurant management or culinary arts, or equivalent experience is required.
• 5 years previous experience in multiple culinary management positions, and 2 of them as executive sous chef, in a large property with multiple outlets.
• Must be fluent in English.

Responsibilities

• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Assist in the planning and development of menus for the hotel, 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 planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
• 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.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop 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.

Skills

English fluency

Leadership

Team management

Education

College degree in hotel/restaurant management or culinary arts

Job description

Four Seasons Resort Orlando is seeking an Executive Sous Chef to lead the Kitchen Department, ensuring top-quality and consistent preparation of all food items in a luxury resort setting.

The candidate will plan and develop menus, manage staffing and costs, maintain sanitation standards, and collaborate with chefs and managers across departments. Fluent English and a flexible schedule to work weekends/holidays are essential.