Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,300.00 - $112,000.00
Work Schedule
Flexible
Job Description
Four Seasons is a global luxury hospitality company renowned for its commitment to exceptional service and creating memorable guest experiences. As a collective of passionate individuals, Four Seasons is driven by a culture that encourages personal and professional growth, fostering an environment where team members continually strive to reach new heights. The company values treating each other with respect and kindness, which extends to its guests, residents, and partners worldwide. With a strong focus on providing a world-class employee experience and an inclusive company culture, Four Seasons has built a reputation for delivering unparalleled luxury with genuine heart.
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Job Requirements
- High school education or equivalent
- Minimum 5 years of management experience in Michelin caliber restaurant or similar setting
- Legally permitted to work in the United States
- Ability to operate culinary production equipment and computer systems
- Availability for flexible scheduling including nights weekends and holidays
- Strong communication interpersonal and problem solving skills
- Ability to handle high pressure environments and multitask
- Proficiency in English language
Job Qualifications
- High school education cooking school or culinary institute education preferred
- 5 plus years prior management experience in a Michelin caliber restaurant hotel or resort setting
- Working knowledge of division operations and Four Seasons standards policies and procedures
- Ability to operate computer and food and beverage computer systems
- Strong interpersonal communication and team collaboration skills
- Strong problem solving skills and ability to handle difficult situations
- Collaborative calm under pressure and committed to kitchen professionalism
- Ability to multi task in a high volume demanding environment
- Proficiency in reading writing and oral English
Job Duties
- Create develop and implement creative menus
- Provide leadership for the culinary department establishing plans for quality growth and profitability
- Control labor and operating expenses through effective planning budgeting purchasing and inventory control
- Develop standardized recipes and ensure accuracy and updates
- Maintain food product quality presentation and consistency standards
- Assign tasks efficiently to meet production needs in a timely organized manner
- Maintain knowledge of culinary industry trends and ensure compliance with health safety and sanitary standards
- Communicate operational variances and ensure information continuity between shifts
- Maintain a safe clean and organized kitchen environment
- Ensure equipment is clean in working condition and handled safely
- Prepare annual budget and departmental recommendations
- Attend meetings and trainings as required
- Cultivate relationships with guests and collaborate with restaurant managers and food and beverage director
- Maintain Forbes and Michelin standards and ensure communication between front and back of house management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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