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The Camp Sous Chef will support the Camp Chef in the day-to-day operation of the Kitchen, overseeing all Kitchen operations including; quality controls inspection, food safety assurance, and supervising all Kitchen staff in order to ensure the highest standards of food quality.
Job Responsibility:
Support the Camp Chef in the day-to-day operation of the Kitchen
Oversee all Kitchen operations including quality controls inspection, food safety assurance, and supervising all Kitchen staff
Motivate and develop a team, leading by example
Actively participate in Employee Relations activities and programs
Identify and assess the needs of your team and invest in their career development through effective coaching and training
Use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards
Oversee all aspects of the Kitchen operation, including forecasting, scheduling, training, and motivating the team
Train, lead, motivate and coach all employees in the Kitchen’s food production area
Assist in the planning and development of menus and recipes
Ensure the correct preparation and presentation of a consistent level for all food items
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Coordinate menu tastings and pre-meal meetings to educate staff
Coordinate personal training to guarantee a high level of service and productivity
Anticipate, in advance, all materials and supplies and assure their availability
Requirements:
Good Command in English is required
Minimum 3 years management experience in Kitchen operations
Demonstrate adaptability to live in a remote location
What we offer:
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide