Executive Sous Chef: Luxury Resort Kitchen Lead

Four Seasons Hotels Ltd; Orlando (FL); Sur place; USD 75 000 - 115 000; Plein temps

Avantages offerts par ce poste

Medical Insurance

Dental & Vision insurance

401(k) Matching

Employee Assistance Program

Travel Discounts

Learning & Development

Résumé du poste

Four Seasons Orlando is seeking an Executive Sous Chef to lead the Kitchen Department in delivering luxury dining excellence. You will plan menus, supervise staff, and manage labor and costs while ensuring top-tier quality and sanitation across all outlets.

The role requires a college degree in hotel/restaurant management or culinary arts, 5 years of culinary management experience (including 2 as executive sous chef), and fluency in English.

Qualifications

• College degree in hotel/restaurant management or culinary arts.
• 5 years of experience in multiple culinary management positions; 2 of them as executive sous chef.
• Must be fluent in English and able to work weekends and holidays.
• Experience in a large luxury property with multiple outlets.

Responsabilités

• Coordinate selection, training, development and evaluation of Kitchen Department staff to meet standards.
• Assist in planning and development of menus for the hotel and ensure consistent food quality.
• Control labor and operating expenses through budgeting, purchasing decisions and inventory control.
• Ensure sanitation standards comply with Four Seasons and regulatory requirements.
• Maintain quality and portion control and ensure proper purchasing specifications.

Connaissances

English fluency

Formation

College degree in hotel/restaurant management or culinary arts

Outils

Culinary production equipment

Food & Beverage software systems

Description du poste

Four Seasons Orlando is seeking an Executive Sous Chef to lead the Kitchen Department in delivering luxury dining excellence. You will plan menus, supervise staff, and manage labor and costs while ensuring top-tier quality and sanitation across all outlets.

The role requires a college degree in hotel/restaurant management or culinary arts, 5 years of culinary management experience (including 2 as executive sous chef), and fluency in English.