Banquet Chef

at  Four Seasons

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.

DESIRED SKILLS AND EXPERIENCE:

• Minimum 3 years management experience in Kitchen operations.
• Demonstrate adaptability to live in a remote location.
• Excellent English and Spanish (Preferred) language.
• The ability to oversee all aspects of the Kitchen operation, including forecasting, scheduling, training, and motivating the team.
• The ability to train, lead, motivate and coach all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
• The ability to work closely with the Director Culinary, Executive Sous Chef, and Restaurant General Manager.
• The ability to ensure that sanitation standards as set forth by Four Seasons and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• The ability to control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• The ability to coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.
• The ability to communicate with employees to ensure operational needs are met.
• Flexibility to work on different shifts, weekends, and holidays.
• The ability to coordinate personal training to guarantee a high level of service and productivity.
• The ability to anticipate, in advance, all materials and supplies and assure their availability.

• As an Assistant Department Leader you will motivate and develop a team, leading by example at all times, and instill a culture of continuous learning and improvement among your staff.
• You actively participate in Employee Relations activities and programs
• You are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling company our values.
• When dealing with external and internal customers you live by the Golden Rule.
• You will use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards creating a special and memorable experience!