Sous-chef exécutif / Executive Sous Chef
Department: Kitchen (Banquets, In-Room Dining, Cafeteria, Stewarding & Hotel Pastry)
Reports to: Food and Beverage Manager
* Due to local laws, we prioritize applicants who have permission to work in Canada, and it is essential in both English and French, both orally and in writing.
The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service.
The Executive Sous Chef is responsible for managing the day-to-day running of the banqueting, in-room dining, cafeteria, stewarding and pastry kitchen of the Hotel. They are responsible to plan, organize, control and direct the work of employees in these departments while ensuring quality and consistency of production. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Executive Sous Chef provides for all kitchen employees daily.
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met;
Assist in the planning and development of menus for the hotel;
Ensure the correct preparation and presentation on a consistent basis for all food items prepared through production and demonstration;
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control;
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.Ensure that sanitation standards as set forth by Four Seasons, local, provincial 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;
Foster an awareness of the importance of food preparation and quality;
Execute any other designated task;
Desired Qualifications and Skills
Excellent communication and written skills in both French and English;
Strong interpersonal and conflict resolution skills;
Knowledge of inventory controls and food/labor cost;
Willing to manage the kitchen with a "hands on" approach;
Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety;
True passion for food and hospitality;
Move about facility and stand for long periods of time;
Must be available to work days, nights, and weekends as required;
At least 2-3 years of Sous Chef experience in a full-service, structured dining or hotel establishment;
Post-secondary diploma from an accredited cooking school, hotel management or related field
What’s in it for you?
Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc.).
Discounts at our MARCUS Restaurant and our 5 Star Spa.
Employee themed recognition days and events such as Employee of the month, Service milestone celebrations, birthday events, and more!
Complimentary meal per shift in our employee dining room (Café 1440).
Retirement plan with employer contribution.
Paid time off including sick days, vacation days and 2 additional floating holidays per year.
Excellent training, development, and mobility opportunities.
Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).
And so much more!