Sous Chef

Four Seasons Resort and Residences Vail is seeking a Sous Chef with experience delivering exceptional service.  The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to offer great service.  Four Seasons Hotels and Resorts is been ranked FORTUNE Magazine’s “100 Best Companies to Work For.”

“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

Join our Team:

Work on a team that is built around adaptability & flexibility, service passion, professionalism, ethic for work integrity, communication, and teamwork.

Four Seasons Resort and Residences Vail has received the industry’s most sought-after accolades, including Forbes Four-Star rating for the Resort and Five-Star rating for the Spa.  Located in the heart of Vail Village, the Resort offers 121 spacious, well-appointed guest rooms and suites; an award winning full-service spa; a renowned mountain steakhouse, Flame; and an exciting food and cocktail hotspot, The Remedy.

Responsibilities:

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for all food preparation while ensuring superior quality and consistency.

Assist in selection, training, evaluating, leading, motivating, coaching, and disciplining all employees in the kitchen 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 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.

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.

Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.

Preferred Qualifications and Skills:

• Cooking school, culinary institute education or equivalent experience

• Minimum four years culinary or related work experience

• Advance knowledge of kitchen tools and culinary operations

• Previous supervisory experience is required

• Must be able to communicate clearly in English both written and verbal

• Successful candidate must possess legal work authorization in the United States

What to Expect:

• Be part of a cohesive team with opportunities to build a successful career with global potential

• Medical, dental, and vision insurance

• Holiday, vacation, and sick pay

• Winter Season Lifestyle Benefit that can be used towards one of the following:
Merchant Ski Pass; ECO Transit Bus Pass; Parking Pass; and Fitness Membership

• 401k participation with a company matching program

• Complimentary stays at Four Seasons worldwide (subject to availability)

• Free employee meals prepared by the culinary team

• Complimentary dry cleaning of employee uniforms