Chef de Cuisine

• 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
• Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
• 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
• 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
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications
• 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
• 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

Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals