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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $100,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
competitive salary
Comprehensive benefits package
exclusive discount programs
Travel programs
Complimentary dry cleaning
Complimentary employee meals
Excellent Training and Development opportunities
Job Description
Four Seasons is a renowned global luxury hospitality company recognized for its commitment to delivering exceptional guest experiences. With a presence in premier destinations worldwide, Four Seasons combines unparalleled service, innovative hospitality concepts, and a genuine heart to create memorable moments for guests and residents alike. The company values its people as its greatest asset, fostering a culture grounded in respect, collaboration, and continuous improvement. At Four Seasons, employees are encouraged to elevate their skills, push their creativity, and engage authentically with every interaction, ensuring that each guest experiences the warm and personalized service the brand is celebrated for.
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Job Requirements
- Reading, writing and oral proficiency in the English language
- extensive expertise in kitchen administration with 5-7 years of comprehensive cooking experience
- college degree in hotel or restaurant management, culinary arts, or equivalent experience
- a high level of creativity and high quality standards
- strong leadership, communication, and training abilities
Job Qualifications
- College degree in hotel or restaurant management or culinary arts or equivalent experience
- 5-7 years of comprehensive cooking experience
- expertise in kitchen administration
- high level of creativity and quality standards
- strong leadership abilities
- excellent communication skills
- effective training skills
Job Duties
- Ensure consistent preparation and presentation of all food items
- plan and develop menus for all food and beverage outlets considering product availability, service cost, marketing conditions, and number to be served
- establish and maintain appropriate food portions with respect to pricing policy
- assign prices for food items on daily menus to achieve net profit and participate in menu decisions
- set up control systems to assure quality and portion consistency
- supervise operating criteria, make recommendations for food preparation and presentation improvements
- coordinate and supervise ordering of food supplies, maintain cost accounts, manage food preparation areas
- create proper purchasing specifications
- hire, train, coach, supervise, and organize Culinary and Stewarding employees
- complete and provide performance evaluations and salary increase recommendations
- create and post work schedules to meet budget and prepare payroll reports
- treat employees fairly to achieve high morale and minimum turnover
- coordinate with other departments on special food functions including costs and staffing
- supervise maintenance and cleanliness of kitchen equipment and ensure sanitation standards compliance
- develop and ensure a safe working environment
- communicate monthly offerings and culinary experiences to Food and Beverage leadership
- monitor employee cafeteria to ensure quality and variety of menu items
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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