Sous Chef, Four Seasons Hotel Montreal
Banquets Sous Chef
Division: Food and Beverage
Department: Kitchen (Banquets and In-Room Dining)
Reports to: Banquet Sous Chef
* Due to local laws, we prioritize applicants who have permission to work in Canada, and are fluent 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 Banquet Sous Chef is responsible for supervising the day-to-day running of the Banquet and In-Room Dining kitchen in the Hotel. They are responsible to plan, organize, control and direct the work of employees in the Kitchen Department responsible for preparing food for banquet functions while ensuring quality and consistency. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Banquet Chef provides for all kitchen employees on a daily basis.
Following the values and standards of Four Seasons by training, supervising, mobilizing and coaching employees working in the banquet kitchen area;
Coordinate operational activities on a daily basis;
Contribute to the planning and development of hotel menus;
Ensure compliance and consistency in the preparation and presentation of foods that are for production and demonstrations;
Verify and coordinate the details of each banquet event according to specific requests with the Banquet Chef;
Ensure that the Four Seasons, local and federal hygiene and sanitation standards are met.
Ensure the cleanliness and organization of the kitchen at all times;
Set up a control system to ensure consistency in the quality and quantity of dishes;
Verify receipt of food orders to ensure that they are consistent with purchases made.
Guiding and coaching employees on the importance of presenting dishes and the quality of the food used;
Be creative in the development of three-service menus;
Perform any other duties related
Desired Qualifications and Skills
Excellent communication and written skills in both French and English;
Strong interpersonal and conflict resolution skills;
"Do Whatever It Takes" attitude;
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 establishment;
Hold a post-secondary diploma from an accredited culinary school.
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!