Banquets Jr. 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:

Write your own music city story. Let us show you the real Nashville, connecting you to the creative spirit of the city’s artisans. Four Seasons is the new social hub of downtown Nashville’s SoBro neighbourhood, just steps from music, sports and entertainment. Feel the rhythm of our vibrant restaurants and event spaces, and the harmony of our Spa and rooftop pool – celebrating nature with views of the Cumberland River and Riverfront Park. With unparalleled Four Seasons service and warm Southern hospitality, we’ll inspire a truly authentic experience of Music City.

We are turning up the volume in Music City and we want you to join our playlist! Weaving the warmth of southern hospitality with the intuition of Four Seasons service, our team is changing the landscape of Nashville.   

The Opportunity:  

Four Seasons Hotel Nashville seeks a Banquets Jr. Sous Chef to join our talented team!  Don't miss this unique opportunity to be part of the world's leading luxury hotel company!

We are looking for a Banquets Jr. Sous Chef who will manage all aspects of the Banquets kitchen and kitchen personnel, ensuring the quality preparation of all food items and proper handling/storage of all food items in accordance with standards. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service. Prior experience in a mixed-use residential hotel is preferred.

Responsibilities include but are not limited to: 

• Ensure banquets outlet maintain a high level of consistency in quality of food product, preparation, and presentation with pre-meal tastings and briefings with staff.
• Communicating regularly with the Banquet Chef regarding problems, irregularities and concerns and providing courses of action.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Observe daily conditions of all physical facilities and equipment and make recommendations for improvements as needed.
• Perform other tasks or projects as assigned by the Director of Food and Beverage, hotel management and staff.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• 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.
• 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.
• Work harmoniously and professionally with co-workers and supervisors.

Preferred Qualifications and Skills:

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Two to three years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistan