Junior Sous Chef

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:

Embodying Osaka’s rise as a global city, Four Seasons Hotel Osaka forms the core of a new lifestyle destination at the heart of western Japan’s biggest city and the region’s hub of commerce and culture. As the city’s new icon of luxury and style, Four Seasons provides a pitch-perfect modern take on the quintessential ryokan (traditional Japanese inn) with a range of unique, immersive experiences that deliver a true sense of Japan. From our entire floor of meticulously designed Japanese-inspired guest rooms to our private ofuro (traditional baths), Four Seasons is a contemporary portal to the authentic heart of Osaka, immersing you in the city’s intriguing blend of heritage and modernity.

People Functions · Maintain a harmonious and professional relationship with co-workers, supervisors and all departments. · Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. · 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. · 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. · Assist in other areas of the department as needed.

Product Functions • 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. • Perform any additional duties as assigned by the Sous Chef/Assistant Sous Chef.

Profit Functions • Ensure hotel physical product and asset is well maintained. • Ensure the usage of hotel resources is effective and mindful.

Competencies:

Key Behavioural Competencies Technical Skills and Knowledge

· Excellent written and verbal

communication skills to prepare and

deliver reports

· Apply an ethical approach to the outcome

of situations

· Plan and monitor duties to ensure effective

and efficient use of all available resources

in order to make the greatest impact on

the Hotel’s/Resort’s objectives

· Strong interpersonal and relationship-

building skills to work with peers, superiors

and clients.

· Demonstrate the ability to multi-task

· Work in a safe, prudent and organized

manner. · Require a flexible schedule in order to accomplish all major responsibilities and tasks. · Require a working technical knowledge of generally accepted accounting principles and Four Seasons Internal Controls, Policies and Procedures as they relate to Cashiering. Working knowledge is generally learned on the job. · Ability to operate fax, scanner, copier, telephone, adding machine, calculator. · Require knowledge of and the ability to operate computer equipment and Microsoft Office Suite software. · Ability to read, write and speak English. · Requires the ability to operate and utilize Culinary production equipment and tools.

Key functional Competencies

· Clear understanding of the purpose and

reasons for internal controls

· Understand and be familiar with hotel

quality standards and service standards

· Strong commitment to service

· Production of food items.

· Assist with set-up and cleaning of

operational areas.

Internal Relationships External Relationships

• Executive Chef

• Executive Sous Chef

• Chef de Cuisine/Pastry Chef/Banquet Chef

https://careers.fourseasons.com/us/en/job/REQ10349017/Junior-Sous-Chef