The Sous Chef assists the Restaurant Chef and is responsible for the day-to-day culinary operations in the department. Functions include assisting with menu creation, food purchasing, and maintenance of quality standards. The Sous Chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The Sous Chef assists the culinary leadership team in the management and training of new personnel, scheduling staff work hours, and completing performance reviews.
-plan, organize, control and direct the work of employees in your team.
-supervise the consistency and quality of food preparation.
-s elect, 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 .
-take care of the pl anning and development of recipes, as well as ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration .
-c ontrol labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
-e nsure 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.
- 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.
-Solid knowledge of food, as well as cost control and labor control.
- 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.
-Supervisory and management experience is required.
-A college degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is preferred.
Four Seasons offers an award-winning work environment and an excellent benefits package which includes:
-Generous medical, dental & vision insurance plans
-Competitive salary & wages
-401 (k) Retirement plan
-Complimentary stays at other Four Seasons properties
-Excellent training and development opportunities
-Free meals on duty
-Free uniforms and free uniform care
-Paid holidays and PTO
Learn more about what it is like to work at Four Seasons, visit us:
You will have valid work authorization for the U.S.
Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview.
Four Seasons Resort & Club Dallas is an equal opportunity employer.
Four Seasons is an Equal Opportunity, Affirmative 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 -