Executive 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 :

Riverfront luxury in one of America's most celebrated cities. Unlocking the authentic New Orleans, Four Seasons invites you to our landmark tower a heritage icon with a central downtown location on the banks of the Mississippi River.

Dine on innovative Louisiana cuisine, relax by our resort-style pool, and plan your own private event at our 34th-floor observation deck boasting NOLA’s best views. What you will do :

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met;

long-range strategic planning for outlet operation.

Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume;

assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring 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 planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
• 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.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop 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.
• The position will be mostly focused on running the day to day of the banquet & Staff Cafeteria kitchens of the hotel culinary operations.
• Co-ordinate buffet set ups and visuals for future events to be EPIC.
• Role will report Directly to the Executive chef.
• Implement recipes, pick up sheets and visuals for new Catering menus.
• Co-ordinate Tastings, Special menus & Special events with catering sales.

What you bring :

• Education : College degree preferably specializing in hotel / restaurant management or culinary arts, or equivalent experience is required.
• Experience : Five to seven years previous experience in multiple culinary / food & beverage department head positions.

3-5 Years experience in high volume catering and banquets kitchens.

Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.

Working knowledge is generally learned on-the-job.

• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.

Our Benefits :

• Rewarding Work Culture
• Excellent Mentoring, Training and Development Opportunities
• World Class Medical, Dental, and Vision Insurance Program
• Complimentary Stays at Four Seasons Worldwide after 6 Months
• Holiday and Vacation pay ( 9 paid Holidays including Mardi Gras)
• Complimentary employee meals prepared by the Four Seasons Culinary Team
• Complimentary dry cleaning of employee uniforms
• Discounted parking
• 401k participation with a company matching program

Schedule & Hours :

• This is a full-time job
• Candidate is expected to have open availability, including nights, weekends and holidays

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 -