Cafeteria Attendant/ Steward Job at Four Seasons (Miami Beach, Florida)

Chef de Cuisine

Four Seasons Hotel Silicon Valley is currently looking for a Chef de Cuisine. Th...

Location

United States of America , East Palo Alto, California

Salary:

95000.00 - 105000.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Progressive experience of 8 -10 years within a 5 Star Hotel environment, preferably 1-2 years of experience in similar position
A multi-cuisine experience, including Italian, Mediterranean (Middle Eastern - Ottoman cuisine)
Intermediate Food Hygiene / food safety certification i.e) ServSafe and HACCP
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Requires ability to operate computer equipment and other food & beverage computer systems
Requires the ability to operate and utilize culinary production equipment and tools
Requires reading, writing and oral proficiency in the English language
Must be flexible with schedule – Able to work weekdays, weekends, holidays, and evenings
Must provide work authorization document - proof of eligibility to work in the United States of America

Job Responsibility

Coordinate the selection, trainings, development programs, and evaluation of employees in the kitchen including Banquet Kitchen, stewarding and Employee Cafeteria’s food production area
Participates fully in the Culinary Training Programme and facilitates own training module in conjunction with the Department Head
Fosters excellent personal guest interaction skills
Maintains a high level of food quality as per culinary standards, whilst implementing and following Menus, Recipe formats and directions as outlined by Department Head
Continually reviews and refreshes menu items in conjunction with the Executive Chef considering local and regional preferences
Displays personal ownership and responsibility for the efficient operation of the Outlet
Displays an innovative and enquiring attitude
Consistently remains pro-active and familiarizes himself daily with the latest financial results in his Outlet as well as the overall Hotel
Supervise all areas of the kitchen/stewarding effectively and proactively suggesting or creating better principles/policies to enhance productivity and organization
Supervise all culinary and stewarding teams

What we offer

Competitive Salary & Wage
plus bonus
Be part of a cohesive team with opportunities to build a successful career with global potential
Medical, dental, and vision insurance
Holiday, vacation, and sick pay
401k participation with a company matching program
Complimentary stays at Four Seasons worldwide (subject to availability)
Free employee meals prepared by the culinary team
Complimentary dry cleaning of employee uniforms
Free employee parking

Fulltime

Kitchen Steward

Kitchen Stewards are responsible for maintaining high levels of cleanliness and ...

Location

United Kingdom , London

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

A warm demeanour and service-oriented personality
A team-player attitude
Positive outlook and dependability
Eligibility to live and work in the United Kingdom

Job Responsibility

Ensure that all equipment for shift operations are in compliance with all Food & Beverage policies, standards and procedures
Operate and maintain cleaning equipment and tools
Wash and disinfect kitchen and store room areas, tables, tools, knives and equipment
Receive deliveries, store perishables properly and rotate stock
Ensure clean wares are stored in appropriate areas
Inspect, pull, and stack cleaned items
Empty and maintain trashcans and dumpster area
Ensure compliance with food handling, sanitation, health and safety standards and regulations
Look after all equipment, china, glass and silver
Inspect food holding and transport equipment and maintains in working order

What we offer

Growth opportunities in the largest hospitality brand in the world - national and international transfers
Explore Rate - discounted room rates for you, your friends and family in Marriott properties worldwide
20% off across food and beverage outlets in Marriott properties worldwide
28 days holiday (inclusive of Bank Holidays)
Recognition programmes and associate awards
Wellbeing and community engagement activities on and off property
Bike Scheme and Travel Ticket Loan available for all associates
Workplace Pension Scheme
Meals on duty, uniform provided and laundered free of charge
World class training and development programmes

Parttime

Employee Dining Attendant

The Four Seasons Hotel Philadelphia is seeking an Employee Dining Attendant to s...

Location

United States of America , Philadelphia

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Working knowledge of Food & Beverage and customer service
Solid communication and leadership skills
Passion for flawless service and the highest level of integrity and work ethic
Flexibility to work early mornings, evenings, weekends and holidays
Valid work authorization for the U.S.

Job Responsibility

Replenish food items, preparing cold‑food selections, maintaining accurate par levels for both food and non‑food supplies
Monitor product quality and freshness
Collaborate with the stewarding team to uphold cleanliness and presentation standards in the cafeteria
Ensure the employee cafeteria is consistently well‑stocked, organized, and welcoming throughout each meal period.

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee discount at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Sous Chef of Banquets

Four Seasons Resort and Residences Whistler is seeking a Banquet Sous Chef to jo...

Location

Canada , Whistler

Salary:

75000.00 - 83000.00 CAD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Culinary Education is not required, but preferred
Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
Previous banquets experience is considered an asset
Ability to operate and utilize culinary production equipment and tools
Experience developing less experienced culinary team members, and maximizing talent of team
Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

Job Responsibility

Select, train, evaluate, lead, develop, coach, and discipline employees in the kitchen’s production areas to ensure that cultural and core standards are met
Foster a positive and supportive work environment by being present on the floor, building strong relationships with employees, and prioritizing their well-being, engagement, and development
Assist in the planning and development of recipes
ensure correct preparation and presentation of all food items through production and demonstration
Provide full oversight of the Culinary Banquets program during seasonal peaks
ensure flawless execution of events of all sizes
Support and oversee other culinary outlets during periods of low banquet activity, ensuring consistency, teamwork, and high operational standards year-round
Oversee the employee cafeteria program, ensuring quality, consistency, and a welcoming environment for staff
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure sanitation standards as set forth by Four Seasons and provincial/federal regulations, as well as the cleanliness and organization of all kitchen areas

What we offer

Housing Allowance
Winter Leisure Pass
ski pass or leisure benefit
Use of the Fitness Facility
Medical, Dental and Sick leave coverage
Employee Travel Program
complimentary and reduced rates at other Four Season
Excellent Training and Development opportunities
Complimentary meal per shift in our employee dining room
Employee Recognition Programs

Fulltime

Chef de partie

We are looking for a leader and someone passionate about the culinary arts to jo...

Location

United States , La Quinta

Salary:

24.00 USD / Hour

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Be familiar with basic and advance cooking method
Must be able to work long hours including weekends and holidays
Have a 3+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time

Job Responsibility

Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products
Attract, retain, and motivate the best culinary talent
Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
May be required to perform any function within the culinary department (cook, steward etc)
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
Be the example that the culinary team follows
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

What we offer

Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays
401k with a company match
Lucrative bonus programs

Fulltime

Kitchen Supervisor

We are looking for a leader and someone passionate about the culinary arts to jo...

Location

United States

Salary:

26.50 - 28.00 USD / Hour

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Be familiar with basic and advance cooking method
Must be able to work long hours including weekends and holidays
Have a 3+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time

Job Responsibility

Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products
Attract, retain, and motivate the best culinary talent
Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
May be required to perform any function within the culinary department (cook, steward etc)
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
Be the example that the culinary team follows
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

What we offer

Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays
Ongoing training and development opportunities

Fulltime

Sous Chef

We are looking for a leader and someone passionate about the culinary arts to jo...

Location

United States , Bend

Salary:

Not provided

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

The Sous Chef would ideally be a college graduate in the culinary arts
Be familiar with basic and advance cooking method
Must be able to work long hours including weekends and holidays
Have a 5+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
Requires strong organizational skills
Must be able to work independently

Job Responsibility

Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products
Attract, retain, and motivate the best culinary talent
Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
May be required to perform any function within the culinary department (cook, steward etc)
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
Be the example that the culinary team follows
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

What we offer

Comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
ongoing training and development opportunities

Fulltime

Sous Chef

We are looking for a leader and someone passionate about the culinary arts to jo...

Location

United States , Spartanburg

Salary:

26.00 - 28.00 USD / Hour

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

College graduate in the culinary arts
Be familiar with basic and advance cooking method
Must be able to work long hours including weekends and holidays
Have a 3+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
Requires strong organizational skills
Must be able to work independently

Job Responsibility

Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products
Attract, retain, and motivate the best culinary talent
Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
May be required to perform any function within the culinary department (cook, steward etc)
Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
Be the example that the culinary team follows
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

What we offer

Comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
401k with a company match
lucrative bonus programs

Fulltime

Cafeteria Attendant/ Steward

Four Seasons

Location:
United States of America , Miami Beach, Florida

Category:
-

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 18, 2026

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