Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,054.12 - $71,922.67
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Employee Discounts
Paid Time Off
Retirement Plan
Parental leave
Job Description
Four Seasons Hotels and Resorts is one of the world's leading luxury hospitality companies, renowned for its exceptional service, elegant accommodations, and commitment to creating memorable experiences for guests worldwide. Founded in 1960, Four Seasons has built a distinctive reputation by consistently delivering excellence across its global portfolio of hotels and resorts. This commitment to quality is powered by a dedicated team of individuals who strive to exceed expectations, foster a culture of respect, and promote a world-class employee experience. At Four Seasons, the ethos of treating others the way one wishes to be treated underpins its approach to service... Show More
Job Requirements
- college degree preferably specializing in hotel or restaurant management or culinary arts or equivalent experience
- five to seven years previous experience in multiple culinary or food and beverage department head positions
- excellent reading, writing and oral proficiency in the English language
- ability to operate computer equipment and food and beverage computer systems
- ability to operate and utilize culinary production equipment and tools
Job Qualifications
- college degree or equivalent experience in hotel, restaurant management or culinary arts
- five to seven years of experience in culinary or food and beverage management roles
- proficiency in English including reading, writing, and speaking
- ability to operate culinary production equipment and food and beverage computer systems
- demonstrated leadership and organizational skills
- knowledge of health, safety, and sanitation standards
Job Duties
- oversee daily kitchen operations including staff management and scheduling
- plan and develop menus ensuring high quality and innovation
- monitor and control food costs and inventory
- maintain compliance with health and safety regulations and sanitation standards
- manage purchasing and supplier relationships
- train and mentor kitchen staff to promote professional growth
- collaborate with executive chef and other departments to ensure operational efficiency
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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