Sous-chef(fe)/ Sous Chef

* Bonnes habiletés de communication en français* Un niveau d’anglais intermédiaire est requis pour offrir un service professionnel à une clientèle internationale, comprendre leurs demandes spécifiques et répondre de manière efficace.* De fortes aptitudes interpersonnelles et en résolution de conflit ;* Avoir une attitude de «faire le nécessaire» ;* Bonnes connaissances en gestion d’inventaire et de coûts nourriture/main-d’œuvre ;* Style de gestion «mettre les mains à la pâte» dans la cuisine ;* Excellentes connaissances en gestion des opérations, notamment en nourriture, boissons, gestion de personnel, l’inventaire et la propreté ;* Passionné par la nourriture et l’hospitalité ;* Être à l’aise à bouger beaucoup et à passer de longues heures debout ;* Être disponible pour travailler les jours, soirs et fin de semaine, selon les besoins ;* Au moins trois années d’expérience comme Sous-chef dans un établissement culinaire structuré haut de gamme.* Détenir un diplôme post-secondaire d’une école culinaire accréditée, en gestion hôtelière tout autre domaine connexe.* Supports senior leadership by developing and assuming basic management responsibilities;* Assumes the role of liaison between all departments within the culinary division and all other hotel departments;* Supervises the preparation and cooking of various food items;* Develops and implements creative menu items that adhere to Four Seasonsbrand standards;* Manages kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring;* Leads and coaches the team towards achieving exceptional guest service and employee satisfaction results;* Monitors food production, ordering, cost quality and consistency on a daily basis;* Ensures proper safety and sanitation of all kitchen facilities and equipment;* Good communication skills in both French;* An intermediate level of English is required to provide professional service to international customers, understand their specific requests, and respond effectively.* Strong interpersonal and conflict resolution skills;* "Do Whatever It Takes"attitude;* Knowledge ofinventory controls andfood/labor cost;* Willing to manage the kitchen with a "hands on" approach;* Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety;* True passion for food and hospitality;* Move about facility and stand for long periods of time;* Must be available to work days, nights, and weekends as required;* At least three years ofSousChef experience in a full-service, structured dining establishment;* Post-secondary diploma from an accredited cooking school, hotel management or related field.* Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.).* Discounts at MARCUS Restaurant and the Guerlain Spa.* Employee recognition programs (Employee of the Month, anniversary celebrations, etc.).* Complimentary meals per shift at Café 1440.* Employer-contributed retirement plan.* Paid vacation plus two additional floating holidays per year.* Strong training and development programs.* Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability).* And moreDedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done. #J-18808-Ljbffr