Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $120,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Vision Insurance
Dental Insurance
Life insurance
short-term disability insurance
Paid Time Off
401k Retirement Plan
Training and development opportunities
Complimentary employee meals
complimentary room nights
Discounted employee parking
Job Description
Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company renowned for its exceptional service and dedication to creating memorable guest experiences. Founded in 1960, Four Seasons has consistently set the standard for quality, elegance, and personalized service in the hotel industry. With locations in major cities and resort destinations worldwide, the brand embodies sophistication and comfort in each property. Four Seasons is powered by its people, a collective of dedicated individuals committed to continuous improvement and excellence. The company fosters a culture of mutual respect, where employees treat each other as they would want to be treated... Show More
Job Requirements
- Work authorization in the United States
- minimum of 5 years culinary leadership experience
- culinary degree or certification
- knowledge of local, state, and federal food safety regulations
- ability to manage multiple kitchen outlets
- strong leadership and organizational skills
- effective communication abilities
Job Qualifications
- Proven experience in culinary leadership
- strong knowledge of kitchen operations management
- ability to develop menus and control food costs
- experience managing labor and budgets
- excellent communication and team leadership skills
- understanding of sanitation and safety standards
- culinary degree or equivalent experience
Job Duties
- Coordinate the selection, training, development, and evaluation of kitchen employees and managers
- long-range strategic planning for outlet operation
- control labor and operating expenses through planning, budgeting, purchasing decisions, policy making, and inventory control
- develop menus considering product availability, food and service cost, marketing conditions, and business volume
- assign prices for daily menus to ensure net profit
- ensure sanitation standards compliance and kitchen cleanliness
- set up control systems to assure food quality and portion consistency
- communicate with employees and managers to meet operational needs
- attend regular operational meetings to coordinate between departments
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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