Sous Chef at Four Seasons Hotels Limited - Turkey

Tamarindo, Veracruz, Mexico -

Full Time

Start Date

Immediate

Expiry Date

15 Aug, 26

Salary

0.0

Posted On

17 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Food Safety Assurance, Quality Control, Staff Supervision, Menu Planning, Budgeting, Inventory Control, Labor Cost Control, Coaching And Training, Strategic Planning, English Fluency, Spanish Fluency

Industry

Hospitality

Description

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: An oceanfront resort on Mexico’s pacific, set within a private reserve. Escape to a secluded nature reserve in Mexico’s Tamarindo, the pristine coastline where verdant jungle meets the Pacific Ocean. With our unique location on a private peninsula, Four Seasons Resort Tamarindo, México, invites you to leave the world behind and explore this undiscovered region of Mexico – far from everything, yet remotely close. This particular topography, and the wildlife that calls it home, make the area a treasure to be protected. We provide a natural refuge for those who seek an authentic connection to Mexico, its biodiversity and culture. The best of Mexico has yet to be discovered. About the role: The Sous Chef will support the Restaurant Chef in the day-to-day operation of the Kitchen, overseeing all Kitchen operations including; quality controls inspection, food safety assurance, and supervising all Kitchen staff in order to ensure the highest standards of food quality. What you will do: As an department leader you will motivate and develop a team, leading by example at all times, and instill a culture of continuous learning and improvement among your staff. You actively participate in Employee Relations activities and programs You are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling company our values. When dealing with external and internal customers you live by the Golden Rule. You will use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards creating a special and memorable experience! The ability to oversee all aspects of the Kitchen operation, including forecasting, scheduling, training, and motivating the team. The ability to train, lead, motivate and coach all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste. The ability to control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. The ability to coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods. The ability to coordinate personal training to guarantee a high level of service and productivity. The ability to anticipate, in advance, all materials and supplies and assure their availability. What you bring: Fluency in both Spanish and English is required. Bachelor’s degree in Gastronomy, or a related field (preferred). Minimum 3 years management experience in Kitchen operations. Demonstrate adaptability to live in a remote location. What we offer: Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Complimentary Accommodation at other Four Seasons Hotels and Resort Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals Major medical expenses insurance Food vouchers Savings fund Transport Access to gym facilities Schedule & Hours: This is a full time position The position requires full schedule availability although may be asked to work other shifts, based on business volume. Learn more by visiting us at: Company Site: http://www.fourseasons.com Our Careers: https://lnkd.in/gDDgNZBT Facebook: https://www.facebook.com/FourSeasonsJobs Twitter: https://twitter.com/FourSeasonsJobs LinkedIn: https://www.linkedin.com/company/four-seasons-hotels-and-resorts Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities

The Sous Chef supports the Restaurant Chef in managing daily kitchen operations, ensuring high food quality and safety standards. They are responsible for leading, motivating, and developing the kitchen staff while managing budgets and operational expenses.