Sous Chef

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.

The Sous Chef at Bacco at Four Seasons Nashville plays a key leadership role in delivering exceptional culinary experiences while supporting the Restaurant Chef in daily kitchen operations. This position ensures the highest standards of food quality, consistency, cost control, sanitation, and team development in alignment with Four Seasons culture and values.

• →Lead, train, coach, motivate, and discipline kitchen team members to ensure adherence to Four Seasons cultural values, core standards, and culinary excellence
• →Assist in menu planning, recipe development, and execution to ensure consistency, quality, and presentation of all food items
• →Oversee daily kitchen operations, ensuring smooth service execution and operational readiness
• →Manage labor planning, scheduling, food costs, purchasing, and inventory control to meet departmental financial goals
• →Ensure all food safety, sanitation, and hygiene standards are met according to Four Seasons, local, state, and federal regulations
• →Maintain quality control systems to ensure proper portioning, flavor consistency, and adherence to purchasing specifications
• →Monitor incoming food products to ensure quality standards and specifications are consistently met
• →Communicate effectively with culinary leadership and cross-functional teams to support operational needs and service excellence
• →Attend operational meetings and contribute to continuous improvement initiatives within the culinary department

• College degree in Culinary Arts, Hospitality Management, or related field, or equivalent professional experience
• Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role
• Strong working knowledge of kitchen operations, food production techniques, and culinary equipment
• Ability to lead and develop a team of approximately 10 culinary employees
• Proficiency in English (reading, writing, and speaking) and basic computer systems used in food & beverage operations

• Full-time position
• Eight to ten-hour shifts; scheduled days and work hours may vary based on operational needs, including mornings, evenings, weekends, and holidays

Authorization to work in the United States is required unless the candidate is currently in a managerial role with another Four Seasons location.