Job Title

* Bonnes habilets de communication en franais* Un niveau danglais intermdiaire est requis pour offrir un service professionnel une clientle internationale, comprendre leurs demandes spcifiques et rpondre de manire efficace.* De fortes aptitudes interpersonnelles et en rsolution de conflit ;* Avoir une attitude de faire le ncessaire ;* Bonnes connaissances en gestion dinventaire et de cots nourriture/main-duvre ;* Style de gestion mettre les mains la pte dans la cuisine ;* Excellentes connaissances en gestion des oprations, notamment en nourriture, boissons, gestion de personnel, linventaire et la propret ;* Passionn par la nourriture et lhospitalit ;* tre laise bouger beaucoup et passer de longues heures debout ;* tre disponible pour travailler les jours, soirs et fin de semaine, selon les besoins ;* Au moins trois annes dexprience comme Sous-chef dans un tablissement culinaire structur haut de gamme.* Dtenir un diplme post-secondaire dune cole culinaire accrdite, en gestion htelire tout autre domaine connexe.* 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 Seasonsbrand 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;* Good communication skills in both French;* An intermediate level of English is required to provide professional service to international customers, understand their specific requests, and respond effectively.* Strong interpersonal and conflict resolution skills;* 'Do Whatever It Takes'attitude;* Knowledge ofinventory controls andfood/labor cost;* Willing to manage the kitchen with a 'hands on' approach;* Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety;* True passion for food and hospitality;* Move about facility and stand for long periods of time;* Must be available to work days, nights, and weekends as required;* At least three years ofSousChef experience in a full-service, structured dining establishment;* Post-secondary diploma from an accredited cooking school, hotel management or related field.* Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.).* Discounts at MARCUS Restaurant and the Guerlain Spa.* Employee recognition programs (Employee of the Month, anniversary celebrations, etc.).* Complimentary meals per shift at Caf 1440.* Employer-contributed retirement plan.* Paid vacation plus two additional floating holidays per year.* Strong training and development programs.* Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability).* And more!Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done. #J-18808-Ljbffr