Sous Chef - Banquets

The Banquet Sous Chef supports banquet operations at Four Seasons Resort Hualālai, assisting the Banquet Chef with daily management of culinary operations. The role involves supervising and training kitchen team members, menu preparation, food production planning, and ensuring quality and presentation standards. The position coordinates with other departments to deliver exceptional dining experiences for groups and events.

Responsibilities

• Assist the Banquet Chef with the daily management of banquet culinary operations, ensuring consistent quality and presentation standards.
• Supervise and support culinary team members during banquet and special event functions.
• Train, coach, motivate, and develop kitchen employees while fostering a positive and productive work environment.
• Assist with menu preparation, recipe development, and food production planning to ensure efficient execution of banquet events.
• Ensure all food is prepared according to Four Seasons standards for quality, taste, presentation, and portion control.
• Monitor labor costs, food costs, and inventory levels while supporting budget and purchasing objectives.
• Maintain sanitation and food safety standards in compliance with Four Seasons policies and local, state, and federal regulations.
• Coordinate closely with Catering, Conference Services, Stewarding, and other departments to ensure successful event execution.
• Assist in scheduling staff and managing workflow during high-volume banquet operations.
• Participate in regular operational meetings and contribute to continuous improvement initiatives

Requirements

• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage
• Must possess legal work authorization in the United States.
• Weekend and holiday availability required.
• Minimum of 3 to 5 years of culinary experience in a resort, hotel, banquet, or high-volume food and beverage environment.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety, sanitation, inventory management, and cost controls.
• Ability to perform in a fast-paced environment while maintaining exceptional quality standards.

Nice to have

• Previous supervisory experience preferred, ideally in banquet or large-scale event operations.
• Culinary degree or equivalent professional training preferred.

Benefits

• An on-site Physical Therapist
• 24-hour access to Indoor and Outdoor Gym
• Holiday, Vacation & Sick pay
• Robust Benefit Plan
• Company Match 401K Plan
• Laundered Employee Uniform
• Free employee meals prepared by the Four Seasons Culinary ‘Ohana
• Complimentary stays at Four Seasons Worldwide
• Training and Development Opportunities
• Employee Recognition Programs