Lead Sous Chef — Elevate Culinary Team & F&B

Four Seasons Hotels and Resorts; Seattle (WA); On-site; USD 81,000 - 84,000; Full time

Benefits offered by this job

Salary range $81,000–$84,000

13 Days PTO + 10 Holidays

Medical/Dental/Vision Insurance

401K with employer match

Complimentary Room Nights

Employee meals

Uniform care & dry cleaning

Wellbeing program

Paid parental leave

Life insurance

Tuition reimbursement

Job summary

Four Seasons Hotel Seattle is seeking a Sous Chef to join our culinary team, reporting to the Executive Sous Chef. This role leads a dynamic team in a high-volume, upscale operation, overseeing breakfast, lunch, dinner, and banquets, plus our in-house cafeteria program.

The successful candidate will develop junior staff, drive F&B initiatives, and ensure safety and quality across all service areas. U.S. work authorization is required.

Qualifications

• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation.
• 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 (Word, Excel, PowerPoint) with exposure to Four Seasons systems (Workday, Birchstreet).

Responsibilities

• Oversee the Culinary program including breakfast, lunch, dinner and banquets; manage cafeteria program.
• Develop and lead the culinary team to ensure high standards of service.
• Support F&B initiatives and inventory/ordering systems and establish pars.

Skills

Culinary operations

Sous Chef experience

Team development

MS Office

Workday/Birchstreet familiarity

Tools

Workday

Birchstreet

Job description

Four Seasons Hotel Seattle is seeking a Sous Chef to join our culinary team, reporting to the Executive Sous Chef. This role leads a dynamic team in a high-volume, upscale operation, overseeing breakfast, lunch, dinner, and banquets, plus our in-house cafeteria program.

The successful candidate will develop junior staff, drive F&B initiatives, and ensure safety and quality across all service areas. U.S. work authorization is required.