Executive Sous Chef

About Four Seasons:

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.

About the location:

Four Seasons Hotel Suzhou is a luxury island retreat fully commanding a 30 acre (12 hectare) private island on the scenic Jinji Lake. Set to open in the second half of 2023, the Hotel will have over 200 well-appointed rooms, suites and private villas, lush gardens, indoor and outdoor pools offering a lifestyle that is uniquely Suzhou and uncompromising service that is uniquely Four Seasons.

Executive Sous Chef

About the role

The Executive Sous Chef provides leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.

What you will do

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department to ensure that established cultural and core standards are met, including long-range strategic planning for outlet operation.

Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus. 

Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.

Ensure that sanitation standards are in compliance to ensure cleanliness and kitchen organization.

Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. 

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.

What you bring

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

Minimum 5 years previous experience in multiple culinary/food & beverage department head positions. Direct working experience in China is preferred.

Good command of spoken and written English.

Strong leadership, planning and communication skills.

Work authorization in China is a must.

What we offer: 
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
• Employee service awards

• Annual employee party/ social and sporting events

Schedule & Hours:

This is a full time position.

The working hours will primarily be early mornings and days, during weekdays and weekends.

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