Executive Sous Chef at Four Seasons Hotels and Resorts

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:

Join us deep in the heart of the world’s most celebrated wildlife reserves, where the Big Five – the lion, the leopard, the buffalo, the elephant and the rhinoceros – run free on the endless, untamed landscape. Perched on a series of elevated platforms and walkways, our Lodge sits next to an animal watering hole, where you can watch a family of elephants stop for their morning drink. Nestled in the heart of Central Serengeti amid wide-open plains, our Lodge is just a 45-minute drive from the Seronera Airstrip, accessible by connecting flights from three main airports within Tanzania. This beautiful lodge opened under the Four Seasons Hotels and Resorts family in December 2012, and has 77 rooms including 12 suites and 5 villas, 3 stunning Food and Beverage venues, our unique Discovery Centre offering an interactive experience where you can learn about the wildlife, history and people of the Serengeti, Kijana Kids Club, a spa with 6 free-standing treatment pavilions offering bespoke rituals and treatments that celebrate Africa’s magic and mystique, fitness center and a dedicated team bringing your magical wildlife safaris experiences to life.

About Four Seasons Safari Lodge Serengeti

Perched on a series of elevated platforms and walkways, our Lodge overlooks a natural animal watering hole where elephants gather for their morning drink as guests enjoy their own from private balconies. Under the protection of our local Maasai tribespeople, we take guests into the bush for exhilarating game drives or invite them to soar over the plains on hot-air balloon safaris.

Working in this extraordinary environment requires dedication, creativity, and strong leadership to deliver exceptional culinary moments in the heart of the Serengeti.

• Essential Functions

Leadership & People Development(Start with the Heart / Elevate Your Craft)

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure Four Seasons standards are consistently met.
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback (formal and informal).
• Build a culture of warmth, care, and collaboration living the Golden Rule in all interactions with guests and colleagues.
• Maintain organized administration of departmental records, including rosters, leave planning, onboarding, and employee documentation.
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings to ensure alignment and clear communication.
• Participate actively in the recruitment and selection of kitchen staff, ensuring talent is aligned with operational needs and Four Seasons culture.
• Ensure employee adherence to the Code of Conduct, grooming standards, and hygiene expectations as outlined in the Employee Handbook.
• Demonstrate a visible leadership presence in crunch times “walking the talk.”

Culinary Operations & Quality Management(Elevate Your Craft / Be You)

• Assist in planning and developing menus for all outlets, ensuring creativity, seasonality, and consistency in all food offerings.
• Oversee proper preparation, production, and presentation of all dishes, ensuring compliance with Four Seasons standards.
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications.
• Uphold the highest levels of sanitation, cleanliness, and food safety in accordance with Four Seasons guidelines and local regulations.
• Ensure all culinary tools, equipment, and workspaces are properly maintained, sanitized, and adequately stocked.
• Monitor and review operating procedures and standards, ensuring food preparation excellence and continuous improvement.

Financial Management & Efficiency(Lead with Purpose)

• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing.
• Identify opportunities for cost efficiency without compromising quality, guest experience, or colleague engagement.
• Ensure accurate administration of food cost, waste control, and procurement processes through collaboration with Purchasing and Finance.

Communication & Coordination(Be You / Start with the Heart)

• Communicate clearly with employees and managers to ensure operational needs are met and service delivery flows seamlessly between departments.
• Actively participate in cross-department meetings, supporting communication between Culinary, F&B, Purchasing, Stewarding, P&C, Engineering, and other divisions.
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders.

Compliance & Safety

• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct.
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed by all kitchen staff.
• Promote a safe working environment by regularly reviewing risk assessments and ensuring proper use of PPE and equipment.

Education

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred.
• Equivalent professional experience will be considered.

Experience

• Minimum of 2–5 years of culinary management experience at the department head or senior sous chef level in luxury hotels or high-end dining environments.
• Experience in remote or resort destinations is an added advantage.

Skills & Abilities

• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems.
• Ability to lead, motivate, and develop diverse teams in a multicultural environment.
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet).
• Excellent communication skills with strong command of spoken and written English.
• Advanced technical skills in culinary production, kitchen organization, and high-volume service.