Auro Sous Chef

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:

Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service. Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort.

We’re Hiring! Four Seasons Napa Valley is looking for an experienced Sous Chef with fine dining experience to join our award-winning culinary team! Be a part of our Michelin Star Restaurant Auro.

About the role: Works alongside the Culinary Director of Auro & Truss, Rogelio Garcia, to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Delivers high-quality, cost-effective dishes promptly. Plan, organize, control, and direct the work of employees in the Kitchen Department, responsible for food preparation, while ensuring superior quality and consistency.

What you will do:

• Manage all day-to-day operations of the kitchen.
• Manage team members in the kitchen to attract, retain, and motivate employees while providing a safe environment. Hire, train, develop, empower, coach, and counsel; conduct performance and salary reviews; resolve problems; provide open communication vehicles; and discipline and terminate as appropriate.
• Ability to assist in all kitchens (banquets, restaurant, pool).
• Collaborate with the Culinary Director to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Assist in planning and developing recipes, ensuring consistent preparation and presentation across all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control.
• Complete ordering for the department via Birchstreet.
• Properly use systems to manage labor and payroll (OnTrack, Workday, ADP). Attend labor meeting to explain labor, staffing, and business. Manage department labor/schedule and complete payroll for the department.
• Organize and lead restaurant events (buyouts, outside catering, holiday activations).
• Properly communicate and collaborate with restaurant managers to ensure guest expectations are met.
• Work closely with other departments and/or clients to discuss upcoming events. Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables.
• Ensure compliance with sanitation standards set forth by Four Seasons, as well as local, state, and federal regulations, and maintain the cleanliness and organization of the kitchen.
• Monitor and control food costs through creative menu planning, minimizing waste, and maintaining low par.
• Maintain control systems to ensure quality and portion consistency, monitor food shipments to meet established purchasing specifications, and foster awareness of the importance of food preparation and quality.
• The ability to assume full responsibility in the absence of the Culinary Director.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors, demonstrating respect, kindness, and cooperation in all interactions by following the Golden Rule—treating others as you wish to be treated.
• https://careers.fourseasons.com/us/en/job/REQ10365548/Auro-Sous-Chef