Banquet Sous Chef

About Four Seasons: Four Seasons is powered by our people. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. Riverfront luxury in one of America's most celebrated cities. Unlocking the authentic New Orleans, Four Seasons invites you to our landmark tower – a heritage icon with a central downtown location on the banks of the Mississippi River. Dine on innovative Louisiana cuisine, relax by our resort-style pool, and plan your own private event at our 34th-floor observation deck boasting NOLA’s best views. Four Seasons Hotel and Private Residences New Orleans is seeking candidates to join our team as a Banquet Sous Chef. In this key culinary leadership role, you will partner with the Banquet Chef to support all aspects of banquet kitchen operations, delivering exceptional dining experiences for meetings, events, and special occasions. Working alongside a talented culinary team, you will help execute exceptional cuisine, uphold the highest quality standards, and ensure the seamless execution of every event. Assist in the planning and development of consistent service of food items to be prepared. Ensure that sanitation standards as set forth by Four Seasons, local, state, 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 as well and foster an awareness of the importance of food preparation and quality. Lead and support daily kitchen operations in a fast-paced environment, remaining active throughout the shift while supervising, coaching, and expediting service across multiple culinary production areas. Work hands-on with food products, ingredients, and culinary equipment, including frequent lifting, carrying, pushing, pulling, bending, and kneeling to support efficient kitchen operations. Thrive in a professional culinary setting with exposure to heat, steam, cold temperatures, and kitchen equipment while maintaining the highest standards of food quality, safety, and sanitation. College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position. Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Ability to operate computer equipment and other food & beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Reading, writing and oral proficiency in the English language. Excellent Mentoring, Training and Development Opportunities

• World Class Medical, Dental, and Vision Insurance Program
• Complimentary Stays at Four Seasons Worldwide after 6 Months
• Holiday and Vacation Pay (9 paid Holidays including Mardi Gras)
• Complimentary employee meals prepared by Four Seasons Culinary Team

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