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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
flexible schedule
Job Description
Four Seasons is a globally renowned luxury hospitality company that prides itself on delivering exceptional guest experiences through the dedication and passion of its employees. With a presence in some of the world's most sought-after destinations, Four Seasons offers an unparalleled blend of sophistication, service excellence, and genuine hospitality. The company fosters a culture that values personal growth, mutual respect, and teamwork, enabling its team members to thrive and create memorable experiences for guests, residents, and partners alike. This commitment to excellence has positioned Four Seasons as a leader in the luxury hotel and resort sector worldwide.
Located at th... Show More
Located at th... Show More
Job Requirements
- Work authorization for the location
- Willingness to work a flexible schedule including early mornings evenings weekends and holidays
- Minimum 3-5 years of culinary or related professional experience or 2-year degree in Culinary Arts or related field
- Culinary degree preferred
- Ability to lead and manage kitchen staff
- Strong knowledge of food safety and sanitation standards
- Effective communication and interpersonal skills
- Ability to perform duties in employees absence
- Commitment to uphold quality and operational standards
Job Qualifications
- 3-5 years of experience in the culinary food and beverage or related professional area
- 2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major
- Culinary degree preferred
- Demonstrated leadership and team management skills
- Strong knowledge of food preparation and safety standards
- Ability to develop innovative menus and manage kitchen operations effectively
- Excellent interpersonal and communication skills
- Proven ability to manage budgets and meet financial goals
- Experience in training and developing staff
- Willingness to work a flexible schedule including early mornings evenings weekends and holidays
Job Duties
- Develops designs or creates new applications ideas relationships systems or products including artistic contributions for The BLVD restaurant
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Communicates production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Prepares and cooks foods of all types either on a regular basis or for special guests or functions
- Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems irregularities and concerns and providing courses of action
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead influence and encourage others advocates sound financial business decision-making demonstrates honesty integrity leads by example
- Leads shift teams while personally preparing food items and executing requests based on required specifications
- Supervises and manages restaurant kitchen employees managing all day-to-day operations understanding employee positions well enough to perform duties in employees absence
- Encourages and builds mutual trust respect and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- Participates in training restaurant staff on menu items including ingredients preparation methods and unique tastes
- Manages employee progressive discipline procedures
- Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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