Sous Chef

fourseasons

Seattle (WA)

On-site

USD 81,000 - 84,000

Full time

3 days ago

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Benefits offered by this job

Salary range $81,000–$84,000 per year

13 days PTO + 10 holidays

Medical, Dental, Vision insurance

401K with employer match

Complimentary room nights

Complimentary meals

Uniform care & dry cleaning

Employee assistance program

Tuition reimbursement

Training & development opportunities

Job summary

Four Seasons Hotel Seattle is seeking a Sous Chef to lead culinary operations and mentor a professional team in a high-volume, upscale setting.

You will oversee breakfast through banquet services, manage purchasing and inventory, and drive guest-focused F&B initiatives within the hotel’s main kitchen.

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 including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

Responsibilities

Oversee the Culinary program, including breakfast, lunch, dinner & banquets; as well as cafeteria program
Develop and lead the culinary team
Drive F&B initiatives, programs, amenities, and inventory/ordering systems
Set pars and manage ordering for hotel operations across all areas
Create a supportive environment for the culinary team to grow professionally
Oversee kitchen cleanliness, dating, and FIFO practices
Serve as Birchstreet Champion and oversee recipe costing

Skills

Culinary experience

Mentoring junior staff

Equipment operation

People development

Tools

Microsoft Office

Workday

Birchstreet

Job description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Sleek urban retreat in the Pacific Northwest. Surrounded by snow-capped mountain peaks, deep-blue waters and swaths of evergreen forests, Seattle is as wild as it is trendy. Our Hotel puts you in the heart of the city’s downtown, with the Seattle Art Museum on one side, iconic Pike Place Market on another and the waters of Elliott Bay gleaming to the west. Wake to a fresh cup of coffee delivered straight to your room, then head out to explore eclectic neighbourhoods and craft breweries, or spend the day hiking up nearby Mount Rainier or kayaking on Lake Union. Come nightfall, meet us at Goldfinch Tavern, an Ethan Stowell Restaurant, and let our chefs show you all the best local flavours of your new favourite city.

Sous Chef - Full Time

Four Seasons Hotel Seattle

Four Seasons Hotel Seattle is looking for Sous Chef who shares our passion for excellence and is enthusiastic about creating the ultimate service experience. Our Sous Chef will be a member of a dynamic team who provides service and support to both our guests as well as our award-winning employees. This position reports to the Executive Sous Chef. U.S. work authorization is required for this position.

Key Elements of the Job

Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program
In charge of development of culinary team
Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems
Responsible for ordering for hotel operation, as well as establishment of pars for all areas
Creating a safe space for the culinary team to thrive in and help the grow personally and professionally.
Oversees cleaning, breakdown, and organization of main kitchen, including proper dating and FIFO practices
Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing

Preferred Qualifications and Skills

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 including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

Benefits Include: