Executive Sous Chef

Executive Sous Chef - Full Time

Four Seasons Hotel Seattle

The Executive Sous Chef plays an integral role in the kitchen management team by controlling and supervising the day to day running of the kitchens and deputizing in the absence of the Executive Chef. The Executive Sous Chef is responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining costs and quality control within the kitchen department.

Key Elements of the Job

• Own the dinner food presentation for guests of Goldfinch Tavern and In-Room Dining
• Able to run all aspects of all kitchens in absence of Executive Chef
• Communicate clearly and often with Kitchen staff, fellow members of the Chef team and colleagues throughout the Food and Beverage division
• Order all required product to maintain sufficient inventory
• Manage the flow between breakfast/lunch, dinner and overnight shifts
• Lead with integrity and inspire camaraderie in an intense environment
• Support creativity among culinary team members, and mentor the next generation of culinary talent
• Build rapport with purveyors, chefs and local peers within the restaurant community
• Excellent leadership skills required with ability to develop and coach his/her team

Preferred Qualifications and Skills

• 2 years (minimum) of previous Restaurant Chef, Banquet Chef or similar experience
• Culinary-specific education
• Passionate about food - knowledgeable of current menu trends and concepts and able to demonstrate strong culinary skills
• Strong Banquet experience is desired
• Strong line cooking skills - you will work no fewer than 3 line shifts per month demonstrating yourself as the strongest Cook in the Kitchen
• Efficient with time
• Comfort with administrative responsibilities while maintaining a primary focus on the Kitchen operation
• Ability to forecast product needs
• Familiarity with writing recipes and translating them into purchasing systems such as Birchstreet
• Understanding of scheduling practices and basic payroll/labor reports
• Strong business acumen - able to manage labor and food costs
• Menu engineering and menu development skills
• Must be hands on and be able to lead by example.

Benefits Include:

• Salary Range: $95,000 - 105,000
• Annual Incentive Plan eligibility
• 13 Days Paid Time Off + 10 Paid Holidays/year
• Medical, Dental, & Vision Insurance
• 401K Retirement Savings Plan, plus Employer Match Program
• Complimentary Room Nights and Discounted Rates
• Complimentary Meals in our Employee Cafeteria
• Complimentary Uniform Care & Dry Cleaning
• Employee Assistance Program
• Investment in your Wellbeing
• Paid Parental Leave & Short-Term Disability
• Life Insurance
• Bereavement & Jury Duty Pay
• FMLA & WA State Leave
• Personal, Medical, & Military Leave options
• Tuition reimbursement
• Training Programs; Growth & Development Opportunities