Qualifications
Responsibilities
Benefits
About the location:
Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service. Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort.About the role
The Sous Chef is an Assistant Manager-level leader responsible for supporting and overseeing the daily kitchen operations of Truss Restaurant & Bar. This role supervises culinary team members, assists with menu development and preparation, maintains food quality and freshness standards, and manages inventory, ordering, and stocking activities. The Sous Chef ensures meal consistency by following established recipes and preparation standards while delivering high-quality, cost-effective dishes in a timely manner. Additionally, this position plans, organizes, directs, and controls the work of kitchen staff responsible for food preparation, ensuring exceptional quality, consistency, and guest satisfaction.
What you will do
Lead and manage all daily kitchen operations across multiple outlets - Truss, CAMPO, and Banquets. Assist in Auro as needed.
Hire, train, coach, schedule, and develop culinary team members while promoting a positive and safe work environment.
Foster Collaboration and Exceptional Guest Experiences. Partner with restaurant, culinary, and hotel teams to ensure seamless daily operations, effective communication, successful service execution, and outstanding guest satisfaction.
Partner with culinary leadership to create seasonal menus, develop recipes, and maintain exceptional food quality and presentation standards.
Control labor, food, and operating costs through strategic scheduling (OnTrack/ADP/Workday), purchasing (Birchstreet), inventory management, and waste reduction initiatives.
Oversee departmental ordering, payroll, and labor management systems while ensuring productivity and budget goals are met.
Organize and lead restaurant events (buyouts, outside catering, holiday activations).
Ensure compliance with all food safety, sanitation, and health regulations while maintaining the highest standards of cleanliness and organization.
What you bring
Leads by inspiration, fostering a positive and collaborative work environment that motivates team members to perform at their best
Demonstrates professionalism, accountability, and a passion for culinary excellence while coaching, mentoring, and developing staff to achieve individual and team success
College Degree preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Three to five years’ previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position
Preferred experience in a luxury hotel in food and beverage service or related work
Reading, writing, and verbal communication proficiency in English required. Bilingual Spanish language skills are preferred but not required
This position isnoteligible for work sponsorship/visa. Candidates must possess valid US work authorization.
We we offer
Salary: $80,000 - $87,000, depending on experience
Cigna medical and dental benefit options
Complimentary accommodation at other Four Seasons Hotels and Resorts
Complimentary Employee Meals
401k Retirement Plans
Schedule & Hours
Full-time availability
Flexible for early morning, mid-day, and evening shifts to support 24/7 operational business needs
To apply, please click on the APPLY button and create an account. There will be a short questionnaire for you to complete and a section for you to attach your Resume/CV and Cover Letter.Please attach your Resume/CV in PDF or Word format. Applications/Resumes will only be accepted on this website. Please do not email your information. Thank you for your understanding.
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