ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

VISA REQUIREMENTS

US work authorization is required.
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the ‘EEOC is The Law’ Information poster please visit this website - https://eeoc.gov/sites/default/files/migratedfiles/employers/posterscreenreaderoptimized.pdf

ABOUT THE ROLE

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

WHAT YOU WILL DO

• Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met.
• Responsible for long-range strategic planning for outlet operation.
• 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.
• Prepare food items.
• 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.
• Set up control systems which will ensure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop 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.
• Work harmoniously and professionally with co-workers and supervisors and Chef partnerships.
• Assist with set-up and cleaning of operational areas.
  Physical Requirements:

Lifting/Pushing/Pulling/Carrying

• Lifting/pushing/pulling/carrying required – carry food items and materials, operate culinary production equipment and tools.

Bending/Kneeling

• Bending/kneeling required – retrieve food items and culinary production equipment and tools.

Mobility

• Mobility required – supervise, demonstrate, and expedite in various kitchen areas.

Continuous Standing

• Continuous standing required – supervise, demonstrate, and expedite in various kitchen areas.