Chef de Cuisine

About This Role

This Chef de Cuisine role involves planning, organizing, controlling, and directing the work of kitchen employees responsible for outlet food preparation. The core focus is on ensuring superior quality and consistency in food production. The position is suited for a culinary professional with leadership experience in a hotel or restaurant setting.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen's cold food production area to ensure established cultural and core standards are met
• Assist in the planning and development of menus and recipes
• Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Utilize creative menu planning to minimize waste
• 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
• Foster an awareness of the importance of food preparation and quality
• Communicate with employees and managers to ensure operational needs are met
• Coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods
• Attend regular operational meetings to ensure effective coordination and cooperation between departments
• Interact directly with guests to ascertain satisfaction
• Comply with Four Seasons
• Work harmoniously and professionally with co-workers and supervisors

Requirements

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
• Two to three years previous experience in culinary/food & beverage line, supervisory or assistant manager positions
• Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
• Ability to operate computer equipment and other food & beverage computer systems
• Ability to operate and utilize culinary production equipment and tools
• Reading, writing and oral proficiency in the French & English language

Benefits

• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms