Lead Sous Chef – Napa Valley Multi-Outlet Dining

Four Seasons; Calistoga (CA); On-site; USD 80,000 - 87,000; Full time

Benefits offered by this job

Cigna medical & dental

complimentary accommodation

Employee meals

401k retirement plan

Job summary

Four Seasons Napa Valley in Calistoga is seeking a Sous Chef to lead daily kitchen operations across Truss, CAMPO, and Banquets, with support for Auro as needed. You will hire, train, and coach culinary staff, develop seasonal menus, and ensure consistent, high-quality dishes.

This role emphasizes cost control, inventory, and adherence to food safety standards, delivering exceptional guest experiences in a luxury hotel setting. Strong leadership required.

Qualifications

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• Three to five years of culinary/F&B experience, or 1–2 years in supervisory role.
• Reading, writing, and verbal English; bilingual Spanish preferred but not required.

Responsibilities

• Lead and manage daily kitchen operations across multiple outlets - Truss, CAMPO, and Banquets. Assist in Auro as needed.
• Hire, train, coach, schedule, and develop culinary team members while promoting a positive and safe work environment.
• Foster Collaboration and Exceptional Guest Experiences. Partner with restaurant, culinary, and hotel teams to ensure seamless daily operations, effective communication, successful service execution, and outstanding guest satisfaction.

Skills

Leadership

Coaching & Mentoring

Culinary Excellence

Team Development

English Proficiency

Spanish (Bilingual)

Education

College degree in hotel/restaurant management or culinary arts

Equivalent experience

Tools

OnTrack/ADP/Workday

Birchstreet

Job description

Four Seasons Napa Valley in Calistoga is seeking a Sous Chef to lead daily kitchen operations across Truss, CAMPO, and Banquets, with support for Auro as needed. You will hire, train, and coach culinary staff, develop seasonal menus, and ensure consistent, high-quality dishes.

This role emphasizes cost control, inventory, and adherence to food safety standards, delivering exceptional guest experiences in a luxury hotel setting. Strong leadership required.