Banquet Chef at Four Seasons
Chicago, Illinois, USA -
Full Time


Start Date

Immediate

Expiry Date

28 Nov, 25

Salary

90000.0

Posted On

28 Aug, 25

Experience

8 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Good communication skills

Industry

Hospitality

Description

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.

Responsibilities

ABOUT THE ROLE

The Four Seasons Chicago is looking for a talented Banquet Chef! The Banquet Chef is an essential member of Food & Beverage leadership team which is dedicated to providing exceptional quality and service to our guests and employees.

WHAT YOU WILL DO

  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Banquet Kitchen’s production area to ensure that established cultural and core standards are met
  • Dedicated to preparing specialized innovative cuisine per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
  • Oversee daily activities and operational planning
  • Assist in the planning and development of menus for the hotel
  • Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
  • Check and coordinate details of each banquet function according to banquet event order
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
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