Executive Sous Chef — Lead Crews in Luxury Hotel Kitchen

fourseasons; Seattle (WA); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Salary range

Annual incentive

PTO + holidays

Medical & dental

401k with match

Comp room nights

Meals on site

Uniform care

EAP & wellbeing

Parental leave

Job summary

Four Seasons Hotel Seattle is seeking an Executive Sous Chef to lead the kitchen team and uphold the highest standards of guest dining experiences. You will supervise the brigade, ensure quality control, and deputize for the Executive Chef as needed.

The role requires 2+ years in restaurant or banquet chef positions, culinary education, strong line cooking skills, and ability to forecast and manage labor and costs.

Qualifications

• 2+ years of restaurant chef or banquet chef experience.
• Culinary education required.
• Strong culinary skills and knowledge of current menu trends.
• Strong line cooking and ability to lead a team.
• Forecasting and payroll/labor understanding.
• Ability to write recipes and translate to purchasing systems.

Responsibilities

• Own the dinner presentation for guests at Goldfinch Tavern and In-Room Dining.
• Run all kitchen operations in the absence of the Executive Chef.
• Lead kitchen staff with clear communication and mentorship.
• Oversee inventory and supplier relationships.
• Manage workflow across breakfast, lunch, dinner and overnight shifts.
• Develop talent and control costs within the kitchen.
• Build rapport with purveyors and local peers.
• Coach and lead by example to drive performance.

Skills

Restaurant Chef experience

Banquet Chef experience

Leadership

Culinary excellence

Education

Culinary education

Job description

Four Seasons Hotel Seattle is seeking an Executive Sous Chef to lead the kitchen team and uphold the highest standards of guest dining experiences. You will supervise the brigade, ensure quality control, and deputize for the Executive Chef as needed.

The role requires 2+ years in restaurant or banquet chef positions, culinary education, strong line cooking skills, and ability to forecast and manage labor and costs.