Chef de Cuisine

Chef de Cuisine

Four Seasons offers our resident families a full-service private dining lounge, in-condo dining and to-go options, available exclusively to residents and their guests. The lounge is open five days per week, serving a variety of organically sourced and elegantly prepared cuisines. Menus are frequently crafted to reflect resident's special requests, and dietary needs. Seasonal menus, fresh ingredients, and flawlessly executed service in an elevated lounge environment are the hallmarks of this program.

The Chef de Cuisine (CDC) will lead a culinary team of three cooks and three front of house staff, ensuring that every resident and guest is recognized with personal connections. The CDC will be responsible for menu planning, meal preparation, cooking, staff development, personnel action, hiring, and managing a full-service food and beverage program. The culinary team, under the direction of the CDC, will also cater events for residents and staff in meeting rooms, event spaces, as well as resident's homes. This is a working chef's dream to run their own small operation in an environment full of creativity, agency, and growth opportunities. As a Four Seasons employee, the CDC will join a worldwide team of 15,000+ F&B colleagues, and participate in, and contribute to the vision for standalone Food and Beverage operations in Four Seasons.

What You Will Do

• Ensure the correct preparation and presentation of a consistent level for all food items prepared in the lounge, for dine-in service, in-condo dining, and pool-side dining.
• Plan and develop menus considering factors such as product availability, service cost, marketing conditions, seasonality of ingredients, number to be served, etc. Establishes and maintains appropriate food portions with respect to the Private Residence's pricing guidance.
• Assign prices for food items on daily menus in the lounge that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a weekly payroll report.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas.
• Hire, train, discipline, supervise and organize all culinary and lounge personnel on a regular basis.
• Complete and provide performance evaluations for all employees making recommendations for salary increases as warranted.
• Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with appropriate departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• 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.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems which will assure quality and portion consistency.
• Create proper purchasing specifications.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Monitor and review food presentations and make recommendations for needed changes.
• Communicate with director of residences on a regular basis the activities and result of the kitchen.
• Monitor the employee cafeteria and pantry to ensure a quality product and a variety of menu items.
• Respond properly in any building emergency or safety situation.
• Perform other tasks or projects as assigned by the director of residences.
• Setup specialty menus for private catering and events.
• Daily supervision and management of all department staff, including servers, stewards, cooks, and cleaning personnel.
• Participation in leadership meetings, weekly, and as needed.
• Development of annual budget.
• Ability to adjust forecasts and daily covers.

What You Bring

• Reading, writing and oral proficiency in the English language. Spanish language proficiency is an asset but not required.
• Extensive coursework or experience in kitchen administration and management.
• 5-7 years' experience in a kitchen environment, with comprehensive knowledge of all aspects of cooking.
• A high level of creativity and a commitment to high quality standards is essential.
• Experience with Micros, and Birch Street, or similar software is an asset.
• A mentor, coach and servant leadership mindset are required.

What We Offer

• Salary Range: $90,000-$100,000 plus Annual Incentive Plan
• Medical, Dental, Vision, Employee Assistance Program and 401(k) Retirement Savings Plan
• 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
• Early mornings, days, evenings, weekends, and holidays