Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,800.00 - $76,700.00
Work Schedule
Standard Hours
Benefits
competitive salary
Medical insurance
Dental Insurance
Parental leave
Training and Development
Complimentary accommodations
Employee Meals
401k Retirement Plan
Job Description
Four Seasons is a globally renowned luxury hospitality company committed to providing exceptional guest experiences through an employee-centric culture. Known for its dedication to the Golden Rule philosophy, Four Seasons fosters a workplace where every team member is valued and empowered to deliver personalized service with genuine heart. Their brand represents the pinnacle of luxury, blending innovation in service with a deep respect for both guests and employees alike. Each Four Seasons hotel or resort strives to provide an environment that not only meets but exceeds expectations, offering a seamless blend of quality, comfort, and sophistication.
The Four Seaso... Show More
The Four Seaso... Show More
Job Requirements
- Valid US work authorization
- High school diploma or equivalent
- Minimum 3 years of culinary experience in a supervisory role
- Experience in banquet and event kitchen management
- Ability to work flexible hours including weekends and holidays
- Strong physical stamina required for standing and lifting
- Willingness to comply with company policies and procedures
- Ability to communicate effectively in English
- Must be able to pass a background check
- Commitment to food safety and sanitation standards
Job Qualifications
- Culinary degree or equivalent professional experience
- Proven experience in banquet and large-scale food service operations
- Strong leadership and team management skills
- Experience with menu development and recipe planning
- Knowledge of food safety and sanitation regulations
- Ability to manage labor and food costs effectively
- Excellent organizational and time management skills
- Strong communication and interpersonal skills
- Experience working with labor and payroll software systems
- Ability to work under pressure and handle multiple priorities
- Commitment to high standards of food quality and guest satisfaction
Job Duties
- Manage all day-to-day operations of the Banquet, Campo, and Employee Cafeteria kitchens, as well as the outsourced stewarding team
- 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 and discipline as appropriate
- Assist in all kitchens including banquets, restaurant, pool
- Collaborate with the Executive Sous Chef to create and refine menus incorporating seasonal ingredients and guest preferences
- Plan and develop recipes ensuring correct preparation and presentation
- Control labor and operating expenses through scheduling, ordering, budgeting, purchasing, and inventory control
- Complete ordering via Birchstreet
- Use systems to manage labor and payroll including OnTrack, Workday, ADP
- Attend labor meetings to explain labor, staffing, business
- Organize and lead restaurant events such as buyouts, catering, holiday activations
- Communicate and collaborate with restaurant managers to ensure guest satisfaction
- Work with other departments or clients to discuss upcoming events and culinary deliverables
- Ensure compliance with sanitation standards and maintain kitchen cleanliness and organization
- Monitor and control food costs through menu planning and waste management
- Maintain quality, portion consistency, and monitor food shipments
- Assume full responsibility in the absence of the Executive Sous Chef
- Execute and lead menu tastings with clients
- Manage multiple events simultaneously while maintaining quality and detail
- Comply with Four Seasons' work rules and standards of conduct
- Work harmoniously with co-workers and supervisors
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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