Sous Chef of Banquets

• Select, train, evaluate, lead, develop, coach, and discipline employees in the kitchen’s production areas to ensure that cultural and core standards are met.
• Foster a positive and supportive work environment by being present on the floor, building strong relationships with employees, and prioritizing their well-being, engagement, and development.
• Assist in the planning and development of recipes; ensure correct preparation and presentation of all food items through production and demonstration.
• Provide full oversight of the Culinary Banquets program during seasonal peaks; ensure flawless execution of events of all sizes.
• Support and oversee other culinary outlets during periods of low banquet activity, ensuring consistency, teamwork, and high operational standards year-round.
• Oversee the employee cafeteria program, ensuring quality, consistency, and a welcoming environment for staff.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure sanitation standards as set forth by Four Seasons and provincial/federal regulations, as well as the cleanliness and organization of all kitchen areas.
• Maintain control systems to ensure quality and portion consistency, following recipes, par levels, and production guidelines.
• Monitor food shipments to ensure they meet established purchasing specifications; maintain strong relationships with vendors and stewarding.
• Responsible for F&B initiatives and programs, including amenities, requisitioning, inventory, and ordering systems.
• Responsible for ordering for hotel operations and establishing pars for all banquet areas and applicable outlets.
• Oversee cleaning, organization, and rotation in the main kitchen and banquet prep areas, including proper labeling, dating, and FIFO practices.
• Act as BirchStreet Champion, supporting accurate ordering, inventory management, and recipe costing for banquets and assigned outlets.
• Communicate effectively with employees, culinary leaders, banquet teams, and other departments to ensure operational needs are met.
• Attend regular operational and BEO meetings to ensure coordination and cooperation between Banquets, Stewarding, Food & Beverage, and other departments.

• Culinary Education is not required, but preferred
• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
• Previous banquets experience is considered an asset
• Ability to operate and utilize culinary production equipment and tools
• Experience developing less experienced culinary team members, and maximizing talent of team
• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

• Housing Allowance
• Winter Leisure Pass; ski pass or leisure benefit
• Use of the Fitness Facility
• Medical, Dental and Sick leave coverage
• Employee Travel Program; complimentary and reduced rates at other Four Season
• Excellent Training and Development opportunities
• Complimentary meal per shift in our employee dining room
• Employee Recognition Programs
• Dry Cleaning Services

Four Seasons Hotels