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 serves as a culinary leader within an assigned outlet, supporting the Executive Chef and Executive Sous Chef in delivering exceptional food quality, presentation, and service. This role oversees daily kitchen operations, leads and develops the culinary team, and ensures consistent execution of Four Seasons standards while creating memorable dining experiences for our guests.

• →Oversee the daily operations of the assigned kitchen outlet, ensuring smooth and efficient service across all meal periods.
• →Lead kitchen service with confidence and precision, maintaining high standards of food quality, taste, presentation, consistency, and timing.
• →Conduct daily inspections of mise en place, station readiness, equipment functionality, cleanliness, and sanitation.
• →Collaborate with the Executive Chef and Executive Sous Chef on menu development, daily specials, tasting experiences, and culinary activations.
• →Incorporate seasonal ingredients, local products, and appropriate Caribbean influences into culinary offerings.
• →Lead, train, mentor, and develop culinary team members, fostering a culture of professionalism, accountability, teamwork, and continuous improvement.
• →Manage staffing, scheduling, station assignments, and workflow to ensure efficient operations and appropriate team coverage.
• →Monitor food quality and guest feedback and take appropriate corrective action to maintain Four Seasons standards.
• →Oversee ordering, inventory control, storage, food cost, waste reduction, and proper product rotation.
• →Ensure compliance with Four Seasons standards, HACCP, food safety, sanitation, health, and workplace safety requirements.
• →Work closely with Restaurant Operations, Banquets, Purchasing, Stewarding, and other departments to ensure seamless service.
• →Support other culinary outlets, special events, and resort-wide culinary initiatives as required.
• →Maintain a clean, organized, and safe kitchen environment at all times.
• →Assist with forecasting, menu costing, financial controls, and other operational responsibilities as assigned.

• Culinary qualification, diploma, or equivalent professional culinary experience.
• Minimum of 3–5 years of progressive culinary experience, preferably in a luxury hotel, resort, fine dining restaurant, or comparable environment.
• Previous experience as a Chef de Partie, Senior Chef de Partie, or Sous Chef is preferred.
• Strong knowledge of culinary techniques, food safety, HACCP, kitchen operations, and cost control.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work effectively in a fast-paced, multicultural, and high-expectation luxury environment.
• Flexibility to work varying shifts, including evenings, weekends, holidays, and other hours based on business needs.

• Full-time including early mornings, days, evenings, weekends, holidays, and other hours based on operational requirements.