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:

Situated in the lush Mae Rim Valley, Four Seasons Resort Chiang Mai is a haven of peace and luxury, just 30 minutes away from Chiang Mai city. Spanning 32 acres, the resort is accentuated by serene lakes, lily ponds, cascading waterfalls, and an operational rice farm with its resident water buffaloes. The 98 Pavilions and Residences showcase the grandeur of the Lanna Kingdom, intertwining influences from Burma, India, and China. Guests can immerse themselves in the ambiance of the Garden Pavilion, surrounded by lush flora, or bask in the seclusion of the exquisite Pool Villa. With an array of dining options like the authentic Lanna-inspired Rim Tai Kitchen to the innovative farm-to-table dishes at NORTH, gastronomic satisfaction is guaranteed. The resort’s spa, a sanctuary of rejuvenation, offers treatments steeped in traditional Thai healing practices. For those seeking venues for special occasions, spaces like Kasalong and the picturesque Orchid Nursery stand ready. At Four Seasons Resort Chiang Mai, every moment is a cherished memory in the making.

The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Sous Chef and Executive Chef.

Work authorization is required for the location.

What you will do

Major Responsibilities

General

• Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programs
• Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees’ continuous development and personal growth
• Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
• Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals
• Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
• Ability to connect interdepartmentally to accomplish the growth of the hotel as a whole

Departmental

• Ensures consistent quality and presentation of menus under his supervision.
• Constantly inspects taste, temperature, portion size and visual appearance.
• Develops new dishes and restaurant menus; documents recipes and presentation standards
• Ensures strict maintenance of food and personal hygiene standards in the department Ensures profitability of the department; adheres to food cost targets; assist with costing and pricing of menus
• Consistently monitors quality of ingredients; assist in purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials Interacts with guests in a personal manner and creates special dining experiences

Specific Responsibilities and Tasks

General

• Maintains an organized administration of departmental and personnel records, including rostering and leave planning
• Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook
• Ability to assist other kitchen when needed, and supports F and B and Culinary leadership with the required tasks.
• https://careers.fourseasons.com/us/en/job/REQ10360362/Sous-Chef-Western