Sous Chef

fourseasons; United States; On-site; USD 63,000 - 66,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Life Insurance

Disability Insurance

Paid Time Off

401k Plan

Training & Development

Employee Meals

Hotel Discounts

Parking Discount

Job summary

Four Seasons is seeking a Sous Chef to plan, organize, direct and supervise the Kitchen Department, ensuring superior quality and consistent food production.

You will recruit and train staff, develop recipes, control labor and costs, uphold sanitation standards, and coordinate with managers to meet operational needs. US work authorization is required; anticipated start date is Q1 2027. The position offers competitive benefits and growth opportunities.

Responsibilities

• Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

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:

Sophisticated urban retreat on the waterfront. Our modern, urban retreat, positioned at the edge of Baltimore’s Harbor East, offers a host of luxurious amenities such as a five-star Spa to a rooftop pool, setting the scene for fabulous vacations with kids, romantic getaways and business stays. Miles of walkable waterfront, top restaurants and city landmarks are all within easy reach.

The role of the Sous Chef

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

What to Expect from your Employee Experience

• Salary: $63,000 -$66,000
• Medical, vision and dental insurance
• Complimentary life insurance
• Short-term disability insurance
• Paid time off and holiday
• 401k Retirement Plan
• Exciting training and development opportunities
• Complimentary employee meals
• Complimentary room nights at Four Seasons hotels around the world
• Discounted employee parking
• And Much More!

Miscellaneous

Work authorization in the United States required.
Anticipated start date for this position is Q1 2027

Four Seasons is an Equal Opportunity, Aff Under Maryland law, an employer may not require or demand, as a condition of employment, prospective employment or continued employment, that an individual submit to or take a lie detector or similar test. An employer who violates this law is guilty of a misdemeanor and subject to fief