Restaurant Sous Chef - Four Seasons Resort Mallorca at Formentor

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.

About the role

The Sous Chef plays a vital leadership role in the kitchen, supporting the Restaurant Chef in all aspects of kitchen operations. You will oversee daily culinary activities, ensuring consistency, quality, and creativity in every dish served. With a passion for excellence and strong organizational skills, you will inspire the team and ensure a seamless and elevated dining experience for our guests in a luxury setting.
What you will do
Assist the Restaurant Chef in managing the overall kitchen operation and leading the culinary team.
Ensure food quality and consistency through close supervision of production, plating, and presentation standards.
Maintain high standards of hygiene and safety in all food preparation areas.
Monitor inventory, ordering, and cost control to minimize waste and optimize profitability.
Train, coach, and mentor kitchen staff, fostering professional growth and maintaining a positive working environment.
Collaborate on menu development, bringing creativity and innovation to seasonal and signature offerings.
Uphold operational and service excellence in line with the brand’s luxury standards.
Act as the kitchen leader in the absence of the Restaurant Chef.
What you bring
Proven experience as a Sous Chef or strong Chef de Partie background in a luxury hotel or fine dining environment.
Deep understanding of upscale guest expectations and culinary trends.
Strong leadership and team-building abilities, with a hands-on, collaborative approach.
Excellent time management and multitasking skills under high-pressure conditions.
Advanced knowledge of kitchen equipment and techniques, with a focus on food safety and cleanliness.
Passion for culinary creativity and dedication to delivering exceptional dining experiences.
Solid computer literacy (Microsoft Office, kitchen management systems).
Clear, professional communication skills in both written and spoken Spanish and English.
Work Experience : 2 Years
Degree : Professional / Technician in Culinary Arts or equivalent
Languages : Spanish / English
Language Ability : High
What we offer:
Competitive Salary, wages, and a comprehensive benefits package.
Excellent Training and Development opportunities.
Complimentary Accommodation at other Four Seasons Hotels and Resorts.
Complimentary Dry Cleaning for Employee Uniforms.
Complimentary Employee Meals.
Discounts at our hotel restaurants.
Discounts on local services.
Possibility of accommodation and transportation to work (at a reduced cost).
Schedule & Hours: Seasonal contract, full Time, 40 hours per week, with consecutive and rotating shifts (including early mornings, days, evenings and weekends).