Auro Sous Chef

Santa Rosa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $98,400.00

Work Schedule

Flexible

Weekend Shifts

Benefits

competitive salary

Medical insurance

Dental Insurance

Paid parental leave

Training and Development

Complimentary accommodation

Complimentary employee meals

401(k) retirement plan

Job Description

Four Seasons Hotels and Resorts is a global leader in luxury hospitality, renowned for delivering unforgettable experiences through world-class service and exceptional properties. With a commitment to excellence and genuine care, Four Seasons fosters a culture built on respect, collaboration, and continuous personal and professional growth. Their global team is dedicated to creating memorable moments for guests, residents, and partners by providing unmatched luxury infused with heartfelt service. This reputation stems from their belief that exceptional guest experiences are empowered by providing a world-class employee experience and cultivating a company culture where employees are treated with kindness, respect, and integrity.
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Job Requirements

Valid US work authorization
Minimum of 3 years of experience in a similar culinary role
Prior experience in fine dining establishments
Strong leadership capabilities
Ability to work flexible hours including weekends and holidays
High school diploma or equivalent
Proficiency in kitchen management and ordering systems
Ability to maintain sanitation and food safety standards
Excellent teamwork and interpersonal skills

Job Qualifications

Proven experience as a sous chef or similar role in fine dining
Strong leadership and team management skills
Knowledge of kitchen operations and food preparation
Experience with menu planning and development
Ability to manage labor costs and inventory
Familiarity with health and safety regulations
Excellent communication and organizational abilities
Culinary degree or equivalent professional training
Ability to work in a fast-paced, high-pressure environment

Job Duties

Manage all day-to-day operations of the kitchen
Manage team members in the kitchen to attract, retain, and motivate employees while providing a safe environment
Hire, train, develop, empower, coach, and counsel
conduct performance and salary reviews
resolve problems
provide open communication vehicles
and discipline and terminate as appropriate
Ability to assist in all kitchens (banquets, restaurant, pool)
Collaborate with the Culinary Director to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences
Assist in planning and developing recipes, ensuring consistent preparation and presentation across all food items prepared through production and demonstration
Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control
Complete ordering for the department via Birchstreet
Properly use systems to manage labor and payroll (OnTrack, Workday, ADP)
Attend labor meeting to explain labor, staffing, and business
Manage department labor/schedule and complete payroll for the department
Organize and lead restaurant events (buyouts, outside catering, holiday activations)
Properly communicate and collaborate with restaurant managers to ensure guest expectations are met
Work closely with other departments and/or clients to discuss upcoming events
Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables
Ensure compliance with sanitation standards set forth by Four Seasons, as well as local, state, and federal regulations, and maintain the cleanliness and organization of the kitchen
Monitor and control food costs through creative menu planning, minimizing waste, and maintaining low par
Maintain control systems to ensure quality and portion consistency, monitor food shipments to meet established purchasing specifications, and foster awareness of the importance of food preparation and quality
The ability to assume full responsibility in the absence of the Culinary Director
Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Work harmoniously and professionally with co-workers and supervisors, demonstrating respect, kindness, and cooperation in all interactions by following the Golden Rule-treating others as you wish to be treated

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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