Luxury Banquet Sous Chef - Events Lead

Four Seasons Hotels and Resorts; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Rewarding Work Culture

Excellent Mentoring, Training and Dev.

World Class Medical, Dental, andVision

Complimentary Stays after 6 Months

401K with Company Match

Job summary

Four Seasons Hotels and Resorts in New Orleans is seeking a Banquet Sous Chef to collaborate with the Banquet Chef, overseeing banquet kitchen operations and delivering exceptional dining experiences for meetings and events.

You will lead a culinary team, maintain the highest quality standards, ensure sanitation and safety, and support seamless execution of every event. Strong leadership and food knowledge are essential.

Qualifications

• College degree in hotel/restaurant management or culinary arts is required.
• Three to five years of culinary/food & beverage experience, or one to two years in a supervisory role.
• Familiarity with division operations, Four Seasons standards, policies, and SOPs.
• Ability to operate computer equipment and food & beverage systems.

Responsibilities

• Assist in planning and developing consistent service for banquet items.
• Control labor and operating expenses through scheduling, budgeting, and purchasing.
• Maintain sanitation and cleanliness per Four Seasons and regulatory standards.
• Ensure quality and portion control, monitor shipments, and uphold food safety.
• Coordinate with managers and departments to meet operational needs.

Skills

English proficiency

Leadership

Communication

Education

College degree in hotel/restaurant management or culinary arts

Tools

Culinary production equipment

Food & beverage computer systems

Job description

Four Seasons Hotels and Resorts in New Orleans is seeking a Banquet Sous Chef to collaborate with the Banquet Chef, overseeing banquet kitchen operations and delivering exceptional dining experiences for meetings and events.

You will lead a culinary team, maintain the highest quality standards, ensure sanitation and safety, and support seamless execution of every event. Strong leadership and food knowledge are essential.