Banquet Sous Chef

Four Seasons

Napa Valley, US
Base: $75,000 - $80,000; bonus/equity: not specifi...
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Manage kitchen operations
Menu development and execution
Control labor and operating expenses
** Four Seasons is seeking a Banquet Sous Chef for its Napa Valley location, responsible for overseeing daily kitchen operations and leading culinary staff to deliver exceptional dining experiences. The role emphasizes collaboration in menu development, team management, and maintaining high standards of food quality and safety. **

Job Summary

  • As Banquet and Campo Sous Chef, you’ll work closely with the Executive Sous Chef to oversee the daily operations of our Banquet, Campo, and Employee Cafeteria kitchens, while also managing our outsourced stewarding team.
  • In this role, you’ll guide and inspire our talented culinary staff, support menu development, and ensure that every dish—from large-scale banquets to team meals—is prepared with the highest standards of quality and freshness.
  • Four Seasons offers a competitive salary and benefits package, including medical and dental options, parental leave, training opportunities, complimentary accommodation, and employee meals.

Matching Summary

Match Score: 75

** Four Seasons is seeking a Banquet Sous Chef for its Napa Valley location, responsible for overseeing daily kitchen operations and leading culinary staff to deliver exceptional dining experiences. The role emphasizes collaboration in menu development, team management, and maintaining high standards of food quality and safety. **

Salary

Base: $75,000 - $80,000; Bonus/Equity: Not specified; Benefits: Competitive Salary & Benefits

Skills & Requirements

Must-have

  • Manage kitchen operations
  • Menu development and execution
  • Control labor and operating expenses
  • Ensure sanitation standards
  • High-volume event management

Nice-to-have

  • Passion for hospitality and excellence
  • Inspire and guide culinary staff
  • Creative menu planning
  • Foster awareness of food quality

Key Requirements

  • Three to five years’ previous experience in a culinary/food & beverage line position
  • One to two years in a supervisory or assistant manager position
  • College Degree Preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience
  • Ability to multi-task in a high volume and demanding environment
  • Requires valid US work authorization

Work Rights

Valid US work authorization

Tailored Resume

Cover Letter