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.

ABOUT THE ROLE:

Prepare all meals including but not limited to breakfast, lunch, reception, dinner, baked items, and food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Complies with any additional requests that may arise pertaining to Chef de Partie. In this role, you will also plan, organize, control and direct the work of employees within the department while ensuring guest satisfaction and will work closely with the Culinary and Food and Beverage Leadership.

WHAT YOU WILL DO:

• Prepare consistent quality food items according to guest orders following recipe cards and production, portion, and presentation standards.
• Complete mis en place and set-up station for breakfast, lunch, and/or dinner events.
• 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, ordering, budgeting, purchasing decisions, and inventory control.
• Complete ordering for the department via Birchstreet.
• Acts as a liaison between the line-staff and kitchen management to insure the kitchen staff is operating in at the expected level set by the Resort Culinary Management.
• Check pars for shift use, determine necessary preparation, freezer pull, inventory and line set up; note any out-of-stock items or possible shortages.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• Select, train, evaluate, lead, motivate, and coach, all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Ability to assist in all kitchens.
• Oversee the day-to-day operations for the kitchen(s) including all outlets, banquets, staff cafeteria, and stewarding in absence of the Culinary Management.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee Handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Assist in prep work as required for the next shift.
• Assist with set-up and cleaning of operational areas. Assist in other F&B Kitchen Outlets.
• Perform other tasks or projects as assigned by management.