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:

Soon to be one of the region’s foremost luxury beachside destinations, The Red Sea will comprise of the idyllic natural islands and lagoons across 200 kms of coastline along the western coast of the Kingdom of Saudi Arabia, between the cities of Umluj and Al Wajh. The new Four Seasons Resort will be located on Shura Island, the hub of the development and home to a yacht marina, leisure and lifestyle facilities, retail offerings, 18-hole golf course and more. The Red Sea destination is being built with sustainable practices and tourism at its core, with the masterplan being informed by an impressive marine spatial planning simulation to model the environmental impact of development and operations to minimize over-tourism while providing guests with an exceptional travel and lifestyle experience. The destination will also rely on renewable energy and will only develop a small portion of the islands with expansive dedicated conservation zones. The new Four Seasons Resort will offer approximately 149 rooms and suites, all with uninterrupted views over white sand beaches and crystal-clear waters. The property will also feature six restaurant and lounge outlets, meeting and events spaces, a marine discovery centre, Kids for All Seasons space and much more. Whether looking for rest and relaxation or sport and water activities, there will be something for everyone, including a full-service spa with a hammam, tennis courts, three outdoor pools with cabanas, and two separate beaches for families and adults perfect for soaking in the sun or diving down to explore the coral reefs.

Role Overview:
The Executive Sous Chef plays a critical leadership role in supporting the Executive Chef in overseeing all kitchen operations. This position is responsible for maintaining the highest standards of food quality and presentation while ensuring a seamless operation within the kitchen. The Executive Sous Chef is key in managing kitchen staff, ensuring food consistency, and assisting in menu creation. This leadership role contributes directly to delivering exceptional dining experiences for guests while maintaining the highest culinary standards.

Key Responsibilities:

Food Preparation & Presentation:
Ensure the correct preparation and presentation of all food items, maintaining a consistent, high standard across all offerings in the kitchen.

Menu Development:
Collaborate with the Executive Chef to plan and develop menus, considering product availability, service costs, and guest preferences. Ensure proper food portions in alignment with the hotel’s pricing policy.

Cost Control & Pricing:
Help manage food costs by ensuring profitability in pricing decisions for daily menus. Assist with menu layout and distribution to optimize cost control.

Employee Scheduling & Payroll:
Support the preparation of employee work schedules based on operating forecasts and budgeted figures. Help prepare daily payroll reports as required.

Food Quality Management:
Supervise food preparation methods, portion sizes, garnishing, and presentation to maintain the consistency and quality standards established by the Executive Chef.

Ordering & Inventory:
Coordinate and assist with ordering food supplies and kitchen equipment. Ensure products meet quality standards and maintain appropriate cost controls.

Team Management & Development:
Help in hiring, training, and developing kitchen staff, ensuring they possess the skills necessary to excel. Contribute to employee performance evaluations and salary increase recommendations.

Staff Motivation & Morale:
Foster a positive work environment by treating staff fairly, maintaining high morale, and helping reduce turnover. Organize regular team meetings to ensure smooth operations.

Collaboration with Other Departments:
Work closely with the Food and Beverage Director, Executive Assistant Manager, and Director of Catering to coordinate special functions and ensure proper food preparation and staffing.

Sanitation & Cleanliness:
Ensure the kitchen complies with Four Seasons sanitation standards, keeping all areas and equipment clean and well-maintained.

Workplace Safety:
Ensure a safe working environment, adhering to health and safety guidelines, and ensuring kitchen staff follow proper safety protocols.

Quality Control:
Establish and monitor control systems for food quality and portion consistency. Continuously review food presentations and suggest improvements as needed.

Purchasing Coordination:
Collaborate with the purchasing department to ensure top-quality ingredients at competitive prices. Maintain strong relationships with suppliers and ensure proper purchasing specifications.

Emergency Response:
Respond promptly and effectively to any hotel emergency or safety situation.

Additional Responsibilities:
Perform any other tasks or special projects as assigned by hotel management and staff.

Qualifications & Skills:

Experience:
8-10 years of experience in a kitchen environment, covering all aspects of food preparation and cooking. A minimum of 3-5 years in a leadership role is required.

Creativity & Standards:
Strong creativity and the ability to maintain high-quality standards in food preparation and presentation.

Leadership & Communication:
Proven ability to lead, train, and motivate a culinary team. Strong communication and interpersonal skills are essential.

Education:
A degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Technical Skills:
Strong knowledge of kitchen operations, culinary production equipment, and food & beverage systems. Competence in using various culinary tools and equipment is required.

Language Proficiency:
Proficiency in reading, writing, and speaking English is required.

Physical, Cognitive, Social, and Environmental Requirements

Physical Demands:

Standing and walking for long periods during shifts.Lifting and carrying boxes of food (up to 50 lbs).Repetitive motions such as stirring, chopping, and bending.Operating kitchen equipment, including stoves, ovens, and prep stations.

Environmental Requirements:

The majority of the shift is spent in front of hot stoves or ovens in a high-heat environment.

Sensory Requirements:

Good eyesight and tactile sensitivity are necessary to avoid burns while working with hot surfaces or equipment.

What to Expect:

Competitive net salary in a tax-free environmentCompetitive housing allowanceTransportation allowance30 days of vacation per year10 days of public holidays per yearPaid home leave ticketsComplimentary employee mealsMedical and life insuranceEmployee assistance programWorldwide complimentary room nights with Four SeasonsLaundry/dry cleaning for work attireGrowth and development opportunitiesAdditional family benefits apply