Luxury Resort Sous Chef - Lead Kitchen & Menu Innovation

fourseasons; Puerto Rico; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Medical/Dental/Vision

Retirement plan

Complimentary hotel stays

Dry cleaning for work clothes

Employee meals

Paid holidays and vacation

Job summary

Four Seasons Puerto Rico is seeking a hands-on Sous Chef to lead a high‑end culinary team in a luxury hotel setting. You will partner with the Executive Sous Chef to oversee daily kitchen operations, ensuring quality, consistency, and guest satisfaction across all service periods.

You will mentor cooks, manage quality controls, and contribute to menu development while maintaining strict food safety and cost controls in a fast-paced environment.

Qualifications

• Proven experience as a Sous Chef in a luxury hotel or high-end restaurant.
• Strong culinary foundation and presentation
• Leadership skills to guide a diverse culinary team
• Solid understanding of food safety standards and kitchen operations
• Experience with cost control and budgeting
• Flexibility to work varied shifts, including weekends and holidays

Responsibilities

• Assist the Executive Sous Chef in managing kitchen operations, production, staffing, and quality control.
• Lead, train, and mentor culinary team members to foster skill development and teamwork.
• Ensure consistent execution of menus, recipes, and plating across service periods.
• Uphold food safety, sanitation, and hygiene standards per local regulations and company policies.
• Support menu development, tastings, and seasonal offerings with attention to detail.
• Monitor inventory and food costs to support budget and sustainability goals.

Skills

Leadership

Culinary skills

Staff coaching

Food safety

Cost control

Flexibility

Job description

Four Seasons Puerto Rico is seeking a hands-on Sous Chef to lead a high‑end culinary team in a luxury hotel setting. You will partner with the Executive Sous Chef to oversee daily kitchen operations, ensuring quality, consistency, and guest satisfaction across all service periods.

You will mentor cooks, manage quality controls, and contribute to menu development while maintaining strict food safety and cost controls in a fast-paced environment.