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:
The Four Seasons Resort Mallorca is perched on the spectacular Formentor Peninsula and backed by panoramic vistas of the Mediterranean and the surrounding landscapes, the hotel was originally opened in 1929 within an expansive private estate. Currently undergoing restoration and renovation, this stunning historic property is scheduled to open its doors as a Four Seasons resort in June 2024.
Key Responsabilities:

- Plan, organize, control and direct the work of employees in the Kitchen Departments while ensuring superior quality and consistency in preparation of all food items.
- Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic operational planning.
- Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Ensure that sanitation standards as set forth by Four Seasons, local and national regulations are complying, as well as the cleanliness and organization of the kitchen.
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.


Our Ideal Executive Sous Chef will have:

We are looking a candidate who have a solid knowledge of food and beverage and a proven track record of Kitchen Management within the hotel/restaurant industry. Individuals must display creativity and flair and the ability to provide guidance to others, and be able to evidence good business acumen, excellent communication skills and a strong work ethic.
Applicants are required to have five to seven years of operational kitchen experience with a diversity of culinary experience and a proven track record in free standing restaurant. Management experience is required and culinary qualifications are essential.

Work Experience: 3 Years
Degree: Professional or Technician
Languages: Spanish / English
Language Ability: High
Language Proficiency: Fluent
Time: Full Time
Position Worker Type: Seasonal


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


What we offer