Sous Chef

at  Four Seasons

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:

Embrace the alpine warmth surrounded by pristine Canadian wilderness In Whistler, home to North America’s largest ski resort, experience the best of alpine living through world-class ski runs, epic mountain experiences and an upbeat village. When the snow melts, the area becomes a playground for mountain bikers, zip-liners, hikers and adventurers. After an adventurous day, tuck into a meal at SIDECUT Steakhouse, where innovative creations match the seasons, or enjoy the après vibe in the warmth of Braidwood Tavern. Looking to recharge? Visit the Spa or take a dip in our heated pool, with a spectacular backdrop of the mountains and an invigorating dose of fresh alpine air.
About the role
Four Seasons Resort and Residences Whistler is seeking a Sous Chef to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance.
What you will do

Are you excited about delivering the best Food & Beverage experience to our guests? This position may be the perfect fit for you! The Sous Chef plays a critical role in the kitchen. This position plans, organizes, controls and directs the work of employees in the kitchen department and is responsible for food preparation while ensuring superior quality and consistency.

• Select, train, evaluate, lead, develop, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• 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
• Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems
• Responsible for ordering for hotel operation, as well as establishment of pars for all areas
• Oversees cleaning and organization of main kitchen, including proper dating and FIFO practices
• Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing
• 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.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments .

As our hotel is open 24/7, 365 days a year, we expect our Sous Chef to be flexible in working mornings, evenings, weekends, and holidays.

What you bring

• Culinary Education is not required , but preferred
• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
• Ability to operate and utilize culinary production equipment and tools
• Experience developing less experienced culinary team members, and maximizing talent of team
• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

What we offer:

Salary Rang e: $70,000-$80,000

• Housing Allowance
• Winter Leisure Pass; ski pass or leisure benefit
• Use of the Fitness Facility
• Medical, Dental and Sick leave coverage
• Employee Travel Program; complimentary and reduced rates at other Four Season
• Excellent Training and Development opportunities
• Complimentary meal per shift in our employee dining room
• Employee Recognition Programs
• Dry Cleaning Services

Sc hedule & Hours:
As our hotel is open 24/7, 365 days a year, we expect the Sous Chef to be flexible in working mornings, evenings, weekends and holidays.
Learn more about what it’s like to work for Four Seasons:
http://fourseasons.com/careers
https://www.linkedin.com/company/four-seasons-hotels-and-resorts
https://www.youtube.com/watch?v=lzq78MIkT2s&t=3s
Learn more about Four Seasons Whistler on Social Media :
Instagram: @FSWhistler
Twitter: @FSWhistler
Facebook: https://www.facebook.com/FourSeasonsResortWhistler/
We look forward to receiving your application !
*Our organization is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.

• Select, train, evaluate, lead, develop, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Oversight of the Culinary program, including breakfast, lunch, dinner & banquets; as well as our cafeteria program
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• 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
• Responsible for F&B initiatives and programs, such as amenities and requisition/inventory/ordering systems
• Responsible for ordering for hotel operation, as well as establishment of pars for all areas
• Oversees cleaning and organization of main kitchen, including proper dating and FIFO practices
• Birchstreet Champion – hotel food and beverage ordering system – oversight of recipe costing
• 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.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments