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:

Infinite perfect places in one perfect paradise. The modern embodiment of the spirit and soul of the Caribbean, this beachfront oasis is everything you could need in a luxury getaway. A place where smiles greet you as you step off the boat, where the crest of the sun over Nevis Peak sparkles on the waters of two oceans that meet but never cross, Nevis is a captivating combination of adventure, serenity and recreation that just waits for your discover.

About the Role

The Sous Chef serves as the culinary leader for an assigned outlet, holding full responsibility for kitchen operations, culinary execution, and team leadership. This role embodies the Four Seasons promise of exceptional quality, personalized service, and world-class hospitality.

Focused on delivering an elevated and consistently outstanding dining experience, the Sous Chef combines disciplined execution with thoughtful creativity and strong operational leadership. In close partnership with the Executive Chef and resort culinary leadership, the Sous Chef plays a key role in shaping the outlet's identity and contributing to the overall success of the resort's culinary program.

What You Will Do

Culinary Leadership & Execution

• Oversee all daily kitchen operations for the assigned outlet, ensuring flawless execution across all services.

• Uphold and exceed Four Seasons standards for taste, presentation, quality, timing, and consistency.

• Lead service with confidence, maintaining excellence during high-volume and high-pressure periods.

• Conduct daily inspections of mise en place, station readiness, equipment functionality, cleanliness, and sanitation.

Menu Development & Culinary Identity

• Partner with the Executive Chef and Executive Sous Chef to develop, refine, and execute menus, tastings, and daily specials.

• Incorporate seasonal ingredients, local Nevisian products, and authentic Caribbean influences where appropriate.

• Support the creation and execution of special events, visiting chef collaborations, and resort-wide culinary activations.

Team Leadership & Development

• Lead, mentor, train, and evaluate kitchen staff while fostering professionalism, accountability, and continuous learning.

• Establish clear expectations and provide ongoing coaching and performance feedback.

• Manage scheduling, station assignments, and workflow to ensure optimal coverage and seamless service.

• Champion a positive, inclusive, and respectful kitchen culture aligned with Four Seasons values.

Operational & Financial Management

• Ensure full compliance with Four Seasons standards, local regulations, and international food safety guidelines (HACCP).

• Oversee ordering, inventory control, proper storage practices, and waste-reduction initiatives.

• Monitor and control food costs, labor efficiency, and operating expenses while upholding luxury standards.

• Contribute to forecasting, menu costing, and outlet performance reviews.

Guest Experience & Engagement

• Interact with guests during service or special events to enhance the dining experience.

• Demonstrate a proactive, guest-centric approach, recognizing VIPs and repeat guests.

• Address guest feedback promptly and professionally, using insights to drive improvement.

Cross-Functional Collaboration

• Collaborate with restaurant leadership, banquets, purchasing, stewarding, and other departments to ensure smooth operations.

• Support other culinary outlets when needed and contribute to consistency across the resort.

Qualifications & Experience

• Minimum 5 years progressive culinary leadership experience in luxury hotels, fine dining restaurants, or upscale resort environments.

• Previous experience as a Senior Chef de Partie or Sous Chef; Forbes Five-Star or equivalent luxury background preferred.

• Demonstrated leadership presence with the ability to inspire, coach, and retain top culinary talent.

• Advanced culinary knowledge, including modern techniques and international cuisine; Caribbean familiarity is an asset.

• Strong understanding of HACCP, food safety, cost control, and kitchen management.

• Ability to excel in a fast-paced, multicultural, high-expectation environment.

Core Competencies

• Leadership & Accountability- Leads with confidence, integrity, and a strong sense of ownership.

• Attention to Detail- Ensures excellence in every dish and at every service period.

• Creativity with Purpose- Innovates while honoring brand standards and guest expectations.

• Operational Excellence- Demonstrates strong planning, organization, and financial acumen.

• Guest-Centric Mindset- Prioritizes guest satisfaction, connection, and memorable experiences.