Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
competitive salary
Wages
Comprehensive benefits package
Excellent Training and Development opportunities
employee discount
Complimentary dry cleaning
Complimentary employee meals
Job Description
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: Sophisticated style and energy in a celebrated vacation destination. Discover a modern reflection of the classic yacht club lifestyle. With a prime beachfront address, Four Seasons brings unrivalled style and service to this next-generation coastal city. Moments away, experience Fort Lauderdale’s best shops, restaurants, marinas, and entertainment – surrounding you with the spirit of one of the world’s top yachting locales.
About the role: The Banquet Chef partners with and reports to the Executive Sous Chef to lead the culinary team and provide dynamic leadership support for the kitchen, ensuring thorough people development together with long-term growth and profitability of the department, division, and Hotel. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of our employees in the Culinary Department. This role requires selecting, training, motivating, coaching, and disciplining kitchen employees to meet established standards. The Banquet Chef will assist in menu planning and development, control labor, and operating expenses through effective scheduling, budgeting, purchasing, and inventory controls. The position demands monitoring quality and consistency control systems and maintaining cleanliness, sanitation, and organization of service areas and workstations. This full-time Assistant Manager level position requires flexibility to work diverse schedules including days, evenings, weekends, and holidays. Candidates must have US work authorization. Benefits include competitive salary and wages, comprehensive benefits package, excellent training and development opportunities, employee discounts for stays at any Four Seasons worldwide, complimentary dry cleaning for employee uniforms, and complimentary employee meals.
About the location: Sophisticated style and energy in a celebrated vacation destination. Discover a modern reflection of the classic yacht club lifestyle. With a prime beachfront address, Four Seasons brings unrivalled style and service to this next-generation coastal city. Moments away, experience Fort Lauderdale’s best shops, restaurants, marinas, and entertainment – surrounding you with the spirit of one of the world’s top yachting locales.
About the role: The Banquet Chef partners with and reports to the Executive Sous Chef to lead the culinary team and provide dynamic leadership support for the kitchen, ensuring thorough people development together with long-term growth and profitability of the department, division, and Hotel. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of our employees in the Culinary Department. This role requires selecting, training, motivating, coaching, and disciplining kitchen employees to meet established standards. The Banquet Chef will assist in menu planning and development, control labor, and operating expenses through effective scheduling, budgeting, purchasing, and inventory controls. The position demands monitoring quality and consistency control systems and maintaining cleanliness, sanitation, and organization of service areas and workstations. This full-time Assistant Manager level position requires flexibility to work diverse schedules including days, evenings, weekends, and holidays. Candidates must have US work authorization. Benefits include competitive salary and wages, comprehensive benefits package, excellent training and development opportunities, employee discounts for stays at any Four Seasons worldwide, complimentary dry cleaning for employee uniforms, and complimentary employee meals.
Job Requirements
- College degree specializing in culinary arts
- 2-3 years of culinary management experience, preferably in a luxury hotel or resort
- Excellent personal presentation and interpersonal skills
- Strong time management skills
- Ability to operate all computer equipment necessary to perform the job
- Excellent communication and interpersonal skills
- Ability to lift, carry, and move food items through kitchen
- US work authorization required
Job Qualifications
- College degree specializing in culinary arts
- At least 2-3 years of culinary management experience, preferably in a luxury hotel or resort
- Excellent personal presentation and interpersonal skills
- Strong time management skills
- Ability to operate all computer equipment necessary to perform the job
- Excellent communication and interpersonal skills
- Ability to lift, carry, and move food items through kitchen
Job Duties
- Select, train, lead, motivate, coach, and discipline 5-8 kitchen employees to ensure established standards are met
- Direct and establish daily operational procedures for employees in their daily responsibilities
- Assist in the planning and development of menus for the hotel, ensuring correct preparation and presentation of all food items prepared
- Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory controls
- Monitor control systems to assure quality and consistency
- Inspect and maintain the cleanliness, sanitation, organization, and working condition of the service areas and workstations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
