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Job duties include but are not limited to: Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. 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. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. 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.
Job Responsibility:
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
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
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
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
Requirements:
6 to 8 years’ experience in Culinary
Reading, writing and oral proficiency in the English language
Second language preferred
Three plus years of experience in cooking and supervision
College graduate or culinary school graduate with experience required
Good leadership, training, motivation and communication skills
Nice to have:
Second language preferred
What we offer:
Medical/Dental/Vision
401K Retirement Savings Plan
Employee Assistance Program
Investment in your Wellbeing
Life Insurance
Free On-Site Parking
Training Program, Tuition Reimbursement
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide