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.

PREFERRED QUALIFICATIONS AND SKILLS

• Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on as need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays.
• Applicants are required to have two to three years previous employment in a related position. A culinary degree is prefered.
• Successful candidate must possess legal work authorization in the United States

• Ensure restaurant outlet maintains a high level of consistency in quality of food product, preparation, and presentation with pre-meal tastings and briefings with staff.
• Train, motivate, supervise and discipline all staff.
• Communicating regularly with the Executive Chef, Executive Sous Chef and Sous Chef regarding problems, irregularities and concerns and providing courses of action.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Observe daily conditions of all physical facilities and equipment, and make recommendations for improvements as needed.
• Perform other tasks or projects as assigned by the Director of Food and Beverage or Executive Chef.