Sous Chef

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.

Our landmark tower in downtown New Orleans offers riverfront luxury in one of America’s most celebrated cities. Dine on innovative Louisiana cuisine, relax by our resort-style pool, and enjoy NOLA’s best views from our 34th-floor observation deck.

About the Role

Four Seasons Hotel and Residences New Orleans is seeking a Sous Chef to lead and oversee daily kitchen operations, including planning, organizing, directing, and supervising the culinary team responsible for food preparation and production. In partnership with the Culinary Leadership team, you will foster a collaborative, high-performing kitchen environment, drive operational excellence, and help deliver an outstanding dining experience for every guest.

Responsibilities

• Lead, coach, and develop the culinary team while assisting in the planning and execution of exceptional food preparation and service standards, ensuring consistency, portion control, quality, and adherence to established culinary and purchasing specifications.
• Manage labor and operating costs through effective scheduling, budgeting, inventory management, and purchasing decisions, while fostering accountability, productivity, and continuous improvement throughout the kitchen team.
• Champion a culture of excellence by maintaining the highest standards of food safety, sanitation, cleanliness, and organization, while collaborating with managers and team members across departments to ensure seamless operations, team engagement, and an outstanding guest experience.

Requirements

• 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.
• Valid U.S. work authorization.

What to Expect

• Fast-paced, high-energy culinary environment that requires continuous standing, walking, and movement throughout the shift while supporting all aspects of kitchen operations.
• Collaborative and team-oriented culture that values open communication, professionalism, mutual respect, and a shared commitment to exceptional guest experiences.
• Dynamic atmosphere that requires adaptability, resilience, and the ability to effectively navigate changing priorities while maintaining high standards of quality, safety, and service.
• Work flexible hours and shifts that may include more than 8-hour shifts, including mornings, nights, weekends, and holidays.
• Flexible schedule required to meet business needs, including early mornings, evenings, weekends, and holidays; may require extended shifts.

Benefits

• World-class medical, dental, and vision insurance program.
• Discounted accommodations at Four Seasons Worldwide after 6 months.
• Holiday and vacation pay (9 paid holidays including Mardi Gras).
• Complimentary employee meals prepared by the Four Seasons Culinary Team.
• Complimentary dry cleaning of employee uniforms.
• Discounted parking.
• 401k participation with a company matching program.