Luxury Sous Chef - Lead a High-End Kitchen & Team

Four Seasons; Fort Lauderdale (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Salary

Training & Development

Complimentary Accommodation

Dry Cleaning for Uniforms

Employee Meals

Job summary

Four Seasons Fort Lauderdale is seeking a Sous Chef to partner with the Executive Chef to lead the culinary team and drive superior quality across all food items. You will manage scheduling, training, and daily operations to achieve long-term growth and profitability of the department.

We value luxury-hotel experience, strong leadership, and a collaborative spirit. The role requires a college degree in culinary arts and a willingness to work a varied schedule.

Qualifications

• College degree in culinary arts or equivalent experience.
• 2–3 years of culinary management experience, preferably in luxury hotels or resorts.
• Strong presentation, interpersonal and communication skills.
• Proven time management and ability to multi-task in a fast-paced kitchen.
• Ability to operate essential kitchen and computer equipment.

Responsibilities

• Lead and develop a culinary team with a focus on quality and profitability.
• Assist in planning and development of menus for hotel outlets.
• Control labor, budget, purchasing and inventory within the department.
• Maintain consistency, sanitation and high service standards.
• Collaborate with other departments and ensure guest satisfaction.

Skills

Culinary management

Personal presentation

Interpersonal skills

Time management

Communication skills

Computer skills

Education

Culinary degree

Job description

Four Seasons Fort Lauderdale is seeking a Sous Chef to partner with the Executive Chef to lead the culinary team and drive superior quality across all food items. You will manage scheduling, training, and daily operations to achieve long-term growth and profitability of the department.

We value luxury-hotel experience, strong leadership, and a collaborative spirit. The role requires a college degree in culinary arts and a willingness to work a varied schedule.