Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,700.00 - $63,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Energizing employee culture
Learning and Development Programs
Inclusive Employee Engagement Events
Exclusive discount and travel programs
Competitive wages
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Job Description
Four Seasons Hotels and Resorts is a globally recognized leader in luxury hospitality, known for delivering exceptional experiences with genuine heart. Founded on the principle of the Golden Rule – treating others the way we want to be treated – Four Seasons has built a reputation for excellence through its people. The company’s culture is focused on fostering a world-class employee experience that empowers team members to create lasting impressions for guests, residents, and partners alike. This commitment to service excellence and employee well-being has made Four Seasons an Employer of Choice, attracting passionate and talented individuals committed to personal... Show More
Job Requirements
- Formal training from culinary arts program
- Minimum 2 years experience as chef de partie or previous experience as sous chef
- Experience in restaurants, cruise ships, or hotel operations
- Food Safe Certified
- Able to work weekends and holidays
- Fluent in English
- Legal authorization to work in the United States
- Great communication skills
- Ability to work independently and manage priorities under pressure
- High work ethic with responsibility for assigned role
Job Qualifications
- Formal training from a culinary arts program
- 3-5 years of culinary experience
- Previous experience as a sous chef or chef de partie
- Experience in various food service environments including restaurants, cruise ships, and hotel operations
- Strong communication skills
- Experience using and working with computers
- Food Safe Certification
- Ability to work independently and under pressure
- Demonstrated leadership and organizational skills
- Willingness to provide exceptional service to guests and team members
Job Duties
- Supervise the entire culinary team of the dining outlet
- Assist with creating menu recipes, creating specials, and completion of inventory orders
- Lead the charge on all standards, train employees on standards and menus, recipes, and cooking procedures
- Perform management tasks such as training cooks, setting the production flow and managing inventory
- Collaborate with other lead chefs to manage the dining operation's budget
- Ensure that kitchen workers meet safety and sanitation standards
- Maintain high culinary standards and consistently deliver quality dishes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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