Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Medical insurance
Dental Insurance
Paid parental leave
Training and Development
Employee accommodation
Employee Meals
Retirement Plan
Job Description
Four Seasons Hotels and Resorts is a leading luxury hospitality company renowned worldwide for its exceptional service and commitment to providing unparalleled experiences for guests. With a legacy of excellence, Four Seasons has become synonymous with sophistication, elegance, and personalized care. The company operates numerous prestigious properties across the globe, each reflecting the brand's dedication to quality and innovation in hospitality. The hallmark of Four Seasons lies in its people, a collective group of professionals driven by a shared passion for excellence, continuous improvement, and mutual respect. This culture of dedication extends beyond mere hospitality to a comprehensive commitment to... Show More
Job Requirements
- Valid US work authorization
- Minimum of 3 years of experience in a sous chef or similar role within fine dining
- Culinary degree or equivalent formal culinary training preferred
- Ability to work flexible hours including early mornings, evenings, weekends, and holidays
- Strong leadership and team management skills
- Excellent organizational and multitasking abilities
- Knowledge of food safety and sanitation regulations
- Ability to communicate effectively and professionally with team members and management
- Physical stamina to handle the demands of a busy kitchen environment
Job Qualifications
- Proven experience as a sous chef or in a similar fine dining culinary leadership role
- Strong knowledge of culinary techniques, menu development, and kitchen operations
- Experience with kitchen staff management, including hiring, training, and performance evaluations
- Ability to work collaboratively in a team environment and communicate effectively with all levels of staff
- Understanding of labor and cost management, including budgeting and inventory control
- Familiarity with health, safety, and sanitation standards and regulations
- Culinary degree or formal culinary training preferred
- Experience working in a high-volume, luxury hospitality environment is desirable
- Proficiency in using kitchen management software and payroll systems such as OnTrack, Workday, and ADP
Job Duties
- Manage all day-to-day operations of the kitchen
- Manage team members in the kitchen to attract, retain, and motivate employees while providing a safe environment
- Hire, train, develop, empower, coach, and counsel
- conduct performance and salary reviews
- resolve problems
- provide open communication vehicles
- and discipline and terminate as appropriate
- Ability to assist in all kitchens (banquets, restaurant, pool)
- Collaborate with the Culinary Director to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences
- Assist in planning and developing recipes, ensuring consistent preparation and presentation across all food items prepared through production and demonstration
- Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control
- Complete ordering for the department via Birchstreet
- Properly use systems to manage labor and payroll (OnTrack, Workday, ADP)
- Attend labor meeting to explain labor, staffing, and business
- Manage department labor/schedule and complete payroll for the department
- Organize and lead restaurant events (buyouts, outside catering, holiday activations)
- Properly communicate and collaborate with restaurant managers to ensure guest expectations are met
- Work closely with other departments and/or clients to discuss upcoming events
- Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables
- Ensure compliance with sanitation standards set forth by Four Seasons, as well as local, state, and federal regulations, and maintain the cleanliness and organization of the kitchen
- Monitor and control food costs through creative menu planning, minimizing waste, and maintaining low par
- Maintain control systems to ensure quality and portion consistency, monitor food shipments to meet established purchasing specifications, and foster awareness of the importance of food preparation and quality
- The ability to assume full responsibility in the absence of the Culinary Director
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
- Work harmoniously and professionally with co-workers and supervisors, demonstrating respect, kindness, and cooperation in all interactions by following the Golden Rule—treating others as you wish to be treated
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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