Sous-chef(fe) / Sous Chef

We are seeking a Sous‑Chef to manage the kitchen operations at Four Seasons Hotel Montreal. The role is mid‑level management reporting to the Executive Chef, overseeing both banqueting and restaurant kitchens.

Responsibilities

• Support senior leadership by assuming basic management responsibilities.
• Serve as liaison between all departments within the culinary division and other hotel departments.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to Four Seasons brand standards.
• Manage kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• Lead and coach the team toward achieving exceptional guest service and employee satisfaction.
• Monitor food production, ordering, cost quality and consistency on a daily basis.
• Ensure proper safety and sanitation of all k...