Sous Chef-Chemin a La Mer

Four Seasons; New Orleans (LA); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical, dental & vision

Employee discounts

Paid holidays

Meals provided

Dry cleaning of uniforms

Parking discount

401k with match

Job summary

Four Seasons Hotel and Residences New Orleans is seeking a Sous Chef to lead daily kitchen operations and supervise the culinary team in delivering exceptional dining experiences. You will collaborate with the Culinary Leadership team to drive excellence and operational performance in a fast-paced luxury setting.

The role requires a college degree in hotel/restaurant management or culinary arts (or equivalent) and 3–5 years of culinary/food & beverage experience, or 1–2 years in supervision,

Qualifications

• College degree in hotel/restaurant management or culinary arts or equivalent experience is required.
• Three to five years in a culinary/food & beverage line position or 1–2 years in a supervisory role.
• Must have valid U.S. work authorization.

Responsibilities

• Lead, coach and develop the culinary team while planning and executing food preparation to meet standards.
• Manage labor and costs via scheduling, budgeting, inventory, and purchasing decisions.
• Maintain high standards of food safety, sanitation, and kitchen organization.

Skills

Culinary skills

Leadership

Education

College degree in hotel/restaurant management or culinary arts

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.

About the location:

Riverfront luxury in one of America's most celebrated cities. Unlocking the authentic New Orleans, Four Seasons invites you to our landmark tower - a heritage icon with a central downtown location on the banks of the Mississippi River. Dine on innovative Louisiana cuisine, relax by our resort-style pool, and plan your own private event at our 34th-floor observation deck boasting NOLA's best views.

About the Role

Four Seasons Hotel and Residences New Orleans is seeking candidates to join our Food and Beverage team as a Sous Chef. As the Sous Chef, you will lead and oversee daily kitchen operations, including planning, organizing, directing, and supervising the work of the culinary team responsible for food preparation and production. In partnership with the Culinary Leadership team, you will foster a collaborative, high-performing kitchen environment, drive operational excellence, and help deliver an outstanding dining experience for every guest.

What You'll Do

• Lead, coach, and develop the culinary team while assisting in the planning and execution of exceptional food preparation and service standards, ensuring consistency, portion control, quality, and adherence to established culinary and purchasing specifications.
• Manage labor and operating costs through effective scheduling, budgeting, inventory management, and purchasing decisions, while fostering accountability, productivity, and continuous improvement throughout the kitchen team.
• Champion a culture of excellence by maintaining the highest standards of food safety, sanitation, cleanliness, and organization, while collaborating with managers and team members across departments to ensure seamless operations, team engagement, and an outstanding guest experience.

What You Bring

• Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Experience: Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
• Must have valid U.S. work authorization.

What to Expect

• Fast-paced, high-energy culinary environment that requirescontinuous standing, walking, and movement throughout the shift while supporting all aspects of kitchen operations.
• Collaborative and team-oriented culture that values open communication, professionalism, mutual respect, and a shared commitment to exceptional guest experiences.Dynamic atmosphere that requires adaptability, resilience, and the ability to effectively navigate changing priorities while maintaining high standards of quality, safety, and service.
• Work flexible hours and shifts that may include more than 8-hour shifts that include mornings, nights, weekends and holidays.
• Requires a flexible schedule and the ability to work a variety of shifts based on business needs, including early mornings, evenings, weekends, and holidays. May be required to work extended shifts.

What We Offer

• Rewarding Work Culture
• Excellent Mentoring, Training and Development Opportunities
• World Class Medical, Dental, and Vision Insurance Program
• Discounted Accommodations at Four Seasons Worldwide after 6 Months
• Holiday and Vacation pay ( 9 paid Holidays including Mardi Gras)
• Complimentary employee meals prepared by the Four Seasons Culinary Team
• Complimentary dry cleaning of employee uniforms
• Discounted parking
• 401k participation with a company matching program

Learn more about Four Seasons:

• http://jobs.fourseasons.com
• https://www.linkedin.com/company/four-seasons-hotels-and-resorts
• https://www.facebook.com/FourSeasonsJobs
• https://twitter.com/FourSeasonsJobs

Four Seasons is an Equal Opportunity, Affiatve Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf

Four Seasons is an Equal Opportunity, Minor