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:

Four Seasons Resort Orlando at Walt Disney World Resort, is the leading luxury resort in Central Florida. We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right.

Join our AAA Five Diamond property in Central Florida!

The Opportunity

Executive Sous Chef

Who We Look For

We are looking for an individual who can plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in the preparation of all food items.

Have a full understanding of health department requirements and able to work and adapt to a luxury environment that is constantly evolving and growing.

Responsibilities

• 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.
• Assist in the planning and development of menus for the hotel, 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 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.
• 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.
• 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.

Minimum Qualifications

• Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Experience: 5 years previous experience in multiple culinary management positions, and 2 of them as executive sous chef, in a large property with multiple outlets.
• Skills and Abilities: 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.
• Work with chefs and managers around the resort, understand the synergy among departments in the F&B division, adapt to different situations and cultures, able to bring the F&B team together.

A successful candidate will have a flexible schedule, and the ability to work weekends and holidays. Must be fluent in English.

Our company is committed to hiring the best talent and is pleased to offer sponsorship for work authorization or L-1 Visa for the selected candidate.

Four Seasons Hotels & Resorts, Employer of Choice

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts

We look forward to receiving your application!

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 - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf

• Energizing employee culture encouraging authenticity.
• Comprehensive learning and development programs.
• Inclusive and diverse employee engagement events.
• Exclusive discount and travel programs with Four Seasons.
• Competitive wages and benefits package.
• Medical insurance after 30 days of employment.
• Employer-paid dental and vision insurance.
• 401(k) and retirement plan matching.
• Employee assistance program.

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• 5 years of culinary management experience, including 2 years as executive sous chef.
• Working knowledge of division operations and Four Seasons standards.
• Ability to operate food & beverage computer systems.
• Experience with culinary production equipment and tools.
• Flexible schedule with the ability to work weekends and holidays.
• Fluency in English.