The Sous Chef is responsible for planning, organizing, controlling and directing the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. Candidate is preferred to have previous management experience in a luxury, fast paced environment.
Motivate and develop an effective team to achieve common goals.
Delegate tasks and responsibility to ensure high performance
Manage change to enable individuals and team to meet current and future business needs.
Schedule, organize, supervise, and communicate effectively to all employees.
Supervise production needs by assessing daily business levels and house counts.
Create and execute seasonal menu items and daily specials that showcase current trends and food styling.
Cost all menu items and manage food cost.
Check all daily menu items for cold and hot preparation and delegate the required work to the entire department making sure they are correctly prepared and in proper amounts needed.
The ability to check and ensure that proper quality of mise en place, execution and presentation of all menu items in the outlets are at Four Seasons Standards.
Fill all food requisitions for Kitchens needs.
Suggest new and better ways of doing things in Four Seasons; initiate new product developments and respond to problems and opportunities in a creative and innovative manner.
Communicate and execute core standards, all menu changes directly to Kitchen and front of the house staff using current tools such as pick up charts and menu tastings.
Work effectively in all outlets with different individuals, being able to work flexibly by carrying out a range of tasks and adapting to changing priorities and job requirements.
Preferred Qualifications and Skills:
We are looking for individuals who have computer knowledge with good communication skills.
Previous experience of 2 years required.
Applicants are required to have high analytical and organizational skills. Speaking, writing and reading English is required.
General knowledge of labor laws desired.
Positive attitude and willing to learn is a must.
This position requires an applicant with a flexible schedule and the ability to work different shifts and some weekends.
The employment of Chef is projected to grow 25% every year in USA much faster than the average of all occupations according to USA Bureau of Labor Statistics.
5. How do I become a chef?
High school diploma or GED in Culinary is preferred. Also, obtain practical experience in restaurant kitchen.
