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:

The Banquet Chef is responsible for planning, organizing, and directing the day-to-day activities of the department, with a strong focus on preparing high-quality cuisine for banquet functions. The ideal candidate will ensure consistency, excellence, and efficiency across all culinary operations while upholding the highest standards of food safety, presentation, and guest satisfaction.

WHAT YOU WILL DO:

• Select, train, lead, and manage the Banquet and In-Room Dining Culinary team, ensuring alignment with Four Seasons cultural and core standards.
  -Collaborate with Catering Sales to plan and develop menus; oversee preparation, presentation, and execution of banquet functions in line with event orders.
  -Control labor and operating expenses through efficient scheduling, budgeting, purchasing , and inventory management.
  -Ensure kitchen cleanliness and compliance with all sanitation and safety standards set by Four Seasons, as well as local, state, and federal regulations.
  -Maintain quality and portion control systems; monitor food deliveries to meet purchasing standards and promote high standards in food preparation.
  -Communicate effectively with team members and other departments; participate in regular operational meetings to support coordination and collaboration.
• Oversee the operation and food quality of the employee dining services, ensuring a consistent, nutritious, and satisfying experience for all staff.