Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.25 - $31.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
employee wellness initiatives
Job Description
Four Seasons is a global luxury hospitality company renowned for its commitment to delivering exceptional guest experiences through unparalleled service and attention to detail. With a rich history rooted in sophistication, innovation, and impeccable standards, Four Seasons operates some of the world’s most prestigious hotels and resorts. The brand is powered by a diverse team of dedicated professionals who share a passion for creating memorable and genuine moments for guests, residents, and partners alike. Four Seasons believes that the foundation of their success lies in fostering a workplace culture that emphasizes mutual respect, inclusivity, and continuous growth for its employees.... Show More
Job Requirements
- must be able to work all shifts including mornings, evenings, weekends, and holidays
- college degree or equivalent experience
- three to five years experience in a fast-paced luxury environment
- working knowledge of division operations, core standards, policies, and procedures
- ability to operate computer and food and beverage systems
- ability to use culinary equipment and tools
- proficiency in English reading, writing, and speaking
- willingness to travel for training, conferences, and special events
- physical ability to lift, push, pull, and carry food items and culinary equipment
- ability to bend, kneel, and retrieve items
- ability to supervise and expedite kitchen production areas
- ability to stand continuously for eight to ten hour shifts
- flexible work schedule
Job Qualifications
- college degree preferably in hotel/restaurant management or culinary arts
- three to five years previous experience in a similar role in a fast-paced luxury environment
- knowledge of division operations, core standards, policies, and standard operating procedures
- ability to operate computer equipment and food and beverage computer systems
- proficiency in culinary production equipment and tools
- reading, writing, and oral proficiency in English
- effective supervisory and leadership skills
Job Duties
- coordinate the selection, training, development, and evaluation of bakery and pastry employees
- assist in menu planning and development for the hotel
- ensure correct preparation and presentation of sweet food items
- control labor and operating expenses through scheduling, budgeting, and purchasing
- enforce sanitation standards and maintain cleanliness of kitchen
- implement control systems for quality and portion consistency
- communicate with employees and managers to meet operational needs
- comply with company work rules and standards
- work professionally and collaboratively with co-workers and supervisors
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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