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:

Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.

Key Responsibilities:

· Assist the head chef in overseeing kitchen operations and managing staff.

· Prepare and cook high-quality dishes, ensuring consistency and presentation standards.

· Supervise kitchen staff, providing training and support to junior team members.

· Monitor inventory levels and assist in ordering supplies as needed.

· Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen.

Our Ideal Sous Chef candidate will have:

· Culinary Experience: A minimum of 3-5 years of experience in a kitchen environment, with at least 1-2 years in a supervisory role, such as a Sous Chef or Chef de Partie.

· Culinary Degree: Formal culinary education from a recognized institution, demonstrating a strong foundation in cooking techniques and kitchen operations.

· Leadership Skills: Proven ability to lead and motivate a team, fostering a positive working environment and encouraging professional growth among staff.

· Menu Development: Experience in menu planning, recipe development, and food presentation, with a focus on creativity and seasonal ingredients.

· Knowledge of Food Safety: Strong understanding of food safety regulations and best practices, ensuring a clean and safe kitchen environment.

· Time Management: Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously.

· Communication Skills: Strong verbal and written communication skills to effectively interact with kitchen staff, management, and other departments.

· Problem-Solving Abilities: Ability to quickly address and resolve issues that arise during food preparation and service, ensuring a smooth operation.

· Culinary Skills: Proficient in a wide range of cooking techniques, including grilling, sautéing, baking, and butchery.

· Attention to Detail: Meticulous attention to detail in food preparation, presentation, and quality control, ensuring consistent output.

· Cost Control: Knowledge of cost control methods, including inventory management, portion control, and waste reduction to maintain profitability.

· Passion for Food: A genuine passion for cooking and a commitment to using high-quality ingredients to create exceptional dishes.

· Adaptability: Ability to adapt to changing menus, dietary restrictions, and special requests from guests while maintaining quality.

· Team Player: Strong collaborative skills to work effectively with other chefs and kitchen staff, contributing to a cohesive team dynamic.

· Willingness to Learn: A commitment to continuous learning and improvement in culinary techniques and trends, staying updated on industry standards.

Work Experience: 3 Years

Degree: Professional /Technician

Languages: Spanish / English

Language Ability: High / Language Proficiency: Fluent

Must have the legal right to work in Spain and have fluency in English and Spanish.   

  
What we offer
•    Competitive Salary, wages, and a comprehensive benefits package
•    Excellent Training and Development opportunities
•    Complimentary Accommodation at other Four Seasons Hotels and Resort
•    Complimentary Dry Cleaning for Employee Uniforms
•    Complimentary Employee Meals