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
Retirement Plan
Training and development opportunities
Employee Meals
room discounts
Employee parking
Job Description
Four Seasons is a globally recognized luxury hospitality company known for its unwavering commitment to exceptional service, elegant accommodations, and exquisite culinary experiences. With a presence in some of the world’s most sought-after destinations, Four Seasons has created a reputation as a leader in the luxury hotel industry by consistently delivering superior guest experiences. The company’s philosophy centers on treating both guests and employees with respect and kindness, fostering a culture that encourages personal and professional growth. At Four Seasons, employees are valued as the driving force behind the brand’s success, creating memorable moments that guests cherish long after their... Show More
Job Requirements
- work authorization in the United States required
- experience managing kitchen staff and operations in a hotel or luxury hospitality setting
- ability to develop and implement strategic plans for kitchen operations
- knowledge of budgeting, purchasing, and inventory control
- strong leadership and interpersonal skills
- ability to maintain high standards of cleanliness and sanitation
- culinary education or relevant certifications preferred
Job Qualifications
- experience in a leadership role within a luxury hospitality kitchen environment
- proven ability to manage multiple outlets including banquet, in-room dining, poolside, and employee cafeteria services
- strong understanding of menu planning, food cost control, and budgeting
- knowledge of sanitation and safety regulations applicable to commercial kitchens
- exceptional communication and team management skills
- culinary degree or equivalent professional certification preferred
Job Duties
- coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met
- long-range strategic planning for outlet operation
- control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
- effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
- assign prices for daily menus that result in net profit
- participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared
- ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
- communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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