Chef de partie

• Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment
• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
• Complete mise en place and set-up station for breakfast, lunch, and/or dinner service
• Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
• Check pars for shift use, determine necessary preparation, freezer pull and line set up
• note any out-of-stock items or possible shortages
• return all food items not used to designated storage areas, being sure to cover/date all perishables
• Assist in setting up plans and actions to correct any food cost problems
• control food waste, loss and usage per policies
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
• Work harmoniously and professionally with co-workers and supervisors
• Assist in prep work of vegetables and condiments as required for the next shift
• Execute any other designated task

• MAPAQ certification is required for all kitchen positions
• Good communication and written skills in French
• An intermediate level of English is required to provide professional service to international customers, understand their specific requests, and respond effectively
• Cooking school or culinary institute education or equivalent experience
• Minimum five years culinary or related work experience
• Advanced culinary knowledge is expected for this position
• Previous supervisory experience is preferred
• Working knowledge is generally learned on-the-job
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
• Proficient knife skills and ability to multi-task
• Move about facility and stand for long periods of time
• Must be available to work days, nights, and weekends as required

Previous supervisory experience is preferred

• Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)
• Discounts at MARCUS Restaurant and the Guerlain Spa
• Employee recognition programs (Employee of the Month, anniversary celebrations, etc.)
• Complimentary meals per shift at Café 1440
• Employer-contributed retirement plan
• Paid vacation plus two additional floating holidays per year
• Strong training and development programs
• Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability)