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:

• Perched on a rocky promontory high above the Ionian Sea, the iconic San Domenico Palace welcomes you to a 14th-century convent reimagined. Swim in our clifftop infinity pool, stroll in magnificent Italian gardens, soak in the history, savour Michelin-starred dining and escape into a Four Seasons world of timeless beauty.

About the role

Reporting to the Executive Sous Chef, you will hold a leadership role within the kitchen brigade and will be responsible for supervising the day to day running in all cooking stations. You will manage and coordinate the preparation of food items for guest orders, providing consistent quality in every dish, ensuring recipe cards are followed as well as portion and presentation standards.

What you will do

• • • 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 Executive Chef 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 you bring

• • College degree preferably specializing in Hotel/Restaurant management or culinary arts, or equivalent experience is required.
  • At least 3 years of experience as Junior Sous Chef, with exceptional culinary knowledge gained in refined dining restaurants, along with Italian and international dishes with a creative flair.
  • You should be well familiar with all HACCP rules, with allergens, along with some knowledge of the legal/fire/safety practices pertinent to the role.
  • https://careers.fourseasons.com/us/en/job/REQ10352713/Sous-Chef-Season-2025