Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,700.00 - $77,500.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Energizing employee culture
Comprehensive learning and development programs
Inclusive and diverse employee engagement events
Exclusive discount and travel programs
Competitive wages and benefits package
Medical insurance
Employer-paid Dental and Vision insurance
401(k) and Retirement Plan Matching
Employee assistance program
Job Description
Four Seasons is a globally renowned luxury hospitality company known for delivering exceptional guest experiences through a dedicated team of passionate individuals. With a strong commitment to the Golden Rule, Four Seasons fosters a culture of mutual respect, kindness, and excellence both among its employees and in its interactions with guests, partners, and residents. The company values continuous personal and professional growth, encouraging employees to push themselves to new heights, while creating a workplace where every team member is treated with the same care and respect they would wish for themselves. Through this inclusive and empowering environment, Four Seasons ensures... Show More
Job Requirements
- College degree preferably specializing in hotel or restaurant management or culinary arts, or equivalent experience
- 5 years previous experience in multiple culinary management positions, including 2 years as executive sous chef
- Working knowledge of division operations and Four Seasons cultural and core standards
- Ability to operate computer systems and culinary production equipment
- Ability to work collaboratively with chefs and managers across departments
- Flexible schedule including weekends and holidays
- Fluency in English
Job Qualifications
- College degree preferably specializing in hotel or restaurant management or culinary arts, or equivalent experience
- 5 years previous experience in multiple culinary management positions
- 2 years as executive sous chef in a large property with multiple outlets
- Requires a working knowledge of division operations
- knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
- Requires ability to operate computer equipment and other food and beverage computer systems
- Requires the ability to operate and utilize culinary production equipment and tools
- Ability to work with chefs and managers around the resort
- Understand the synergy among departments in the Food and Beverage division
- Able to adapt to different situations and cultures
- Able to bring the Food and Beverage team together
- Fluency in English
- Flexible schedule to work weekends and holidays
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
- Assist in the planning and development of menus for the hotel
- ensure 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
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
- 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
Mid Level (3-7 years)
Job Location
A simple hiring platform for hospitality businesses.
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