Sous Chef
$85,000–$90,000 year
On-site · Los Angeles, California, United States
Job Summary
Sous Chef at Four Seasons Hotel Los Angeles at Beverly Hills. Leads and coaches kitchen staff in the food production area, plans and develops recipes, ensures consistent presentation and quality, and manages labor costs, budgeting, purchasing, and inventory. Maintains sanitation standards and regulatory compliance, ensures cleanliness and organization of the kitchen, monitors shipments against purchasing specifications, and collaborates across departments. Requires 6–8 years of culinary leadership experience, college or culinary school graduation, and strong leadership and communication abilities. Salary range $85,000–$90,000 plus comprehensive benefits; full-time schedule with AM/PM shifts. Also emphasizes Four Seasons’ equal opportunity employment and ongoing training opportunities.
Required Qualifications
- 6 to 8 years’ experience in Culinary Reading, writing and oral proficiency in the English language
- Three plus years of experience in cooking and supervision
- College graduate or culinary school graduate with experience required
- Good leadership, training, motivation and communication skills
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