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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,100.00 - $99,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
Relocation assistance
Job Description
Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company known for delivering exceptional guest experiences through a blend of timeless service excellence and innovative luxury. Founded in 1960, it has grown into a collection of unique hotels and resorts worldwide, each embodying the distinct local culture and environment while maintaining the brand's unwavering commitment to impeccable service. Renowned for its high standards and a welcoming atmosphere, Four Seasons consistently ranks among the best in the industry, offering employment opportunities that emphasize personal growth, team collaboration, and a culture of respect and inclusion.
At Four Seasons, employe... Show More
At Four Seasons, employe... Show More
Job Requirements
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
- Five to seven years previous experience in multiple culinary/food & beverage department head positions
- Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
- Ability to operate computer equipment and other food & beverage computer systems
- Ability to operate and utilize culinary production equipment and tools
- Reading, writing and oral proficiency in the English language
- Legal work authorization in the United States
Job Qualifications
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
- Five to seven years previous experience in multiple culinary/food & beverage department head positions
- Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
- Ability to operate computer equipment and other food & beverage computer systems
- Ability to operate and utilize culinary production equipment and tools
- Reading, writing and oral proficiency in the English language
- Legal work authorization in the United States
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
- 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 through production and demonstration
- 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
- 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
- Other related duties
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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