Executive Sous Chef

About Four Seasons:

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. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

An iconic hideaway on the glamorous Athens riviera, reborn. On the sophisticated Athens Riviera, at the tip of a pine-clad peninsula, Four Seasons offers the best of both worlds: a laid-back seaside escape just 30 minutes from the historical city centre. Discover the wonders of ancient civilization at the Acropolis, then return to Four Seasons to unwind and relax. Four Seasons Astir Palace Hotel Athens opened in March 2019 and provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. The Arion Hotel was built in 1967 and has 106 keys and 61 Bungalows, and the Nafsika opened in 1980 and has 136 keys. Under the same ownership is a large private beach club and marina. Nafsika is open through the year, while Arion and the bungalows operate eight months of the year. Adding to the complement of on-site F&B operations (8 Restaurants and Bars), there are also two third party restaurants on site.Employee Management:

• Lead, train, develop, and evaluate kitchen staff, including chefs and managers, to ensure compliance with Four Seasons' cultural and core standards.
• Participate in long-term strategic operational planning to achieve team goals and business objectives.

Menu Development:

• Collaborate in menu planning and development, ensuring consistent quality and presentation of food through demonstration and production.
• Work closely with Restaurant Chefs to stay aligned with current culinary trends and update menus accordingly.

Cost Control:

• Manage labor and operating expenses through efficient scheduling, budget management, purchasing, and inventory control.
• Oversee the preparation of monthly Menu Engineering Reports for the Food & Beverage Division.

Sanitation and Compliance:

• Ensure adherence to Four Seasons' sanitation standards and local, state, and federal health regulations.
• Maintain a clean, organized kitchen environment, focusing on safety and hygiene standards based on preferred partner e.g Ecosure, PWT etc.

Quality Assurance:

• Implement systems to monitor and maintain consistent portion sizes and food quality.
• Oversee food shipments, ensuring they meet established purchasing specifications.

Communication and Coordination:

• Foster clear communication among kitchen staff, management, and other departments to ensure smooth operations.
• Attend operational meetings to facilitate collaboration and coordination across departments.

Standards and Conduct:

• Comply with Four Seasons Code of Conduct​

Team Collaboration:

• Work harmoniously with colleagues and supervisors, contributing to a positive work environment.

Executive Chef Support:

• In the absence of the Executive Chef, supervise the Stewarding Department and supports the Hygiene Manager in maintaining operational standards.

Task Force Support:

• Provide support to other Four Seasons properties for openings or special assignments as needed.

KNOWLEDGE AND SKILLS:

• Skills and Abilities:
  • Strong knowledge of kitchen operations and Four Seasons' cultural and core standards, policies, and procedures.
  • Proficiency with computer equipment and food & beverage systems.
  • Ability to operate culinary production tools and equipment.
  • Fluent in English, both written and spoken.
• Supervision:
  • Approx. 160 employees.
• Travel:
  • Some travel may be required.

What we offer: 

•    Competitive Salary, wages, and a comprehensive benefits package

•    Excellent Training and Development opportunities

•    Complimentary Accommodation at other Four Seasons Hotels and Resort

•    Complimentary Dry Cleaning for Employee Uniforms

•    Complimentary Employee Meals

---