Chef de Cuisine at Four Seasons Hotels Limited - Turkey

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

100000.0

Posted On

02 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Creative Menu Development, Food Preparation Consistency, Service Cost Control, Portion Control, Menu Pricing, Quality Control Systems, Supervision, Food Ordering, Cost Accounting, Hiring, Training, Coaching, Performance Evaluation, Work Scheduling, Sanitation Standards, Safety Management

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: Your West Coast home away from home. Rolling foothills and postcard-worthy views of sun and surf surround our idyllic Residence Club, where families and pleasure-seekers of all ages come to play. Tucked away in the laid-back coastal town of Carlsbad, California, just half an hour north of San Diego, it offers miles of uncrowded beaches and some of the best golf courses in North America. Allow our pre-arrival Concierge to stock your villa’s kitchen fully, sign up for group classes in our open-air Yoga Pavilion and stay as long as you’d like. About the role Four Seasons Residence Club Aviara is seeking a Chef de Cuisine to join our dynamic Culinary team. The Chef de Cuisine brings forward creative and innovative ideas, is a natural leader, and an inspiring mentor to the team. What you will do Ensure consistent preparation and presentation of all food items. Plan and develop menus for all food and beverage outlets (i.e. Seasons Restaurant, Pools, In Villa Dining and employee dining) considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the Residence Club's pricing policy. Assigns prices for food items on daily menus that result in net profit and participates in decision making regarding printing, layouts, posting and distribution of menus. Set up control systems which will assure quality and portion consistency. Supervise operating criteria, develop an awareness of the importance of food preparation/quality, and make recommendations for changes in food presentation, cooking methods, size of portions and garnishing. Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas. Create proper purchasing specifications. Hire, train, coach, supervise and organize all Culinary and Stewarding employees on a regular basis and complete and provide performance evaluations, making recommendations for salary increases, as warranted. Create and post employee work schedules to reflect operating forecasts to keep within budgeted figures and prepare a daily payroll report. Treat employees at every level fairly and consistently to achieve high morale and minimum turnover. Coordinate with appropriate departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements. Supervise the maintenance and cleanliness of all food preparation equipment and ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchen. Develop and ensure a safe working environment. Communicate with Food and Beverage leadership the monthly offerings and culinary experiences. Monitor the employee cafeteria to ensure a quality product and a variety of menu items. What you bring Reading, writing and oral proficiency in the English language. Extensive expertise in kitchen administration with 5-7 years of comprehensive cooking experience. College degree in hotel/restaurant management, culinary arts, or equivalent experience is required A high level of creativity and high quality standards Strong leadership, communication, and training abilities What we offer: Salary range: $85,000-$100,000 Competitive salary, wages, and a comprehensive benefits package Excellent training and development opportunities Exclusive discount and travel programs with Four Seasons Hotels and Resorts Complimentary dry cleaning for employee uniforms Complimentary employee meals Schedule & Hours: Full Time Availability to work all shifts, including weekends and holidays 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 ensuring consistent preparation and presentation of all food items while planning and developing menus for all food and beverage outlets, considering cost and availability. This role also involves hiring, training, supervising, and evaluating all Culinary and Stewarding employees while maintaining strict sanitation and safety standards.