Sous Chef

Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.

About Four Seasons Hôtel Montreal

Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay — we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.

About the role

We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and can evidence good business acumen and a strong work ethic.

The Sous Chef holds a mid-level management position within the kitchen department, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of either the banqueting kitchen or the restaurant kitchen in the Hotel.

The management of food costs and production control are important to reduce waste in addition to the culinary training that the Sous Chef provides for all kitchen employees daily.

What you will do

• 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 Seasons brand 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;