Chef de Cuisine at Four Seasons Hotels Limited - Turkey

San Francisco, California, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

105000.0

Posted On

25 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Team Leadership, Budgeting, Inventory Control, Sanitation Standards, Recipe Development, Communication, Coaching, Scheduling, Quality Control, Presentation Skills, Culinary Production Equipment, Hospitality Knowledge, Operational Coordination, Employee Evaluation

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. About the location: A modern oasis in the city's most exciting location. At the epicentre of San Francisco stands the city’s iconic hotel, where business ideas emerge, loved ones connect and life’s most important celebrations happen. When you’re not shopping at Union Square, enjoying the city’s diverse culinary scene or exploring one of the Bay Area’s top attractions, unwind in our newly renovated guest rooms, designed to represent the natural beauty of San Francisco’s fog, redwood trees and ocean. Four Seasons Hotel San Francisco overlooks Yerba Buena Gardens and is located just steps away from the City's Financial District, Union Square shopping, the Moscone Convention Center, the Museum of Modern Art, and the Contemporary Jewish Museum, amid the city's finest cultural and dining venues. We are currently searching for a creative foodie interested in becoming Chef de Cuisine of MKT Restaurant - Bar at Four Seasons Hotel San Francisco! The Role - Overview Supporting the Executive and Executive Sous Chefs, this role is responsible for the planning, organizing and directing of employees in the Culinary Department, responsible for food preparation while ensuring superior quality and consistency. Essential Functions This list is not all –inclusive and should only be used as an overview of all actual responsibility. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared though production and demonstration. 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. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster 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. Qualifications & Experience Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position required. Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. Requires the ability to operate computer equipment and food & beverage computer systems. Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. Candidates with a degree in hospitality, or similar, are preferred. Previous Union experience highly preferred. Current Four Seasons employees, bilingual candidates and those with prior experience in a luxury hotel/environment will receive priority consideration. Base Salary: $95,000 -$105,000 If you are interested in applying for this position, please click on the APPLY button, attach your resume and cover letter in Word and/or PDF format. To learn more about Four Seasons Hotel San Francisco: http://www.fourseasons.com/sanfrancisco/. To apply, please complete the questionnaire and attach your Resume/CV. If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact our People + Culture Office at pc.sfr@fourseasons.com. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. 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: EEOC is The Law. We look forward to receiving your application! 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/migrated_files/employers/poster_screen_reader_optimized.pdf Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities

The Chef de Cuisine is responsible for planning, organizing, and directing employees in the Culinary Department, ensuring superior quality and consistency in food preparation. This role includes selecting, training, and evaluating kitchen staff while maintaining sanitation standards and controlling labor and operating expenses.