Banquet Chef

Four Seasons Hotels and Resorts•Los Angeles, CA

12d•$90,000 - $100,000•Onsite

About The Position

Four Seasons Hotel Los Angeles at Beverly Hills is seeking a Banquet Chef to join their culinary team. This role is responsible for overseeing the cold food production area, ensuring high standards of food preparation and presentation for banquet events. The Banquet Chef will also manage staff, control costs, and maintain sanitation standards. This position offers the opportunity to contribute to a world-class hotel known for its exceptional service and luxurious atmosphere.

Requirements

Two to three years previous experience in a luxury hotel kitchen, supervisory or assistant manager position in Food & Beverage.
Knowledge of food & beverage banquet events, food and cost control, and labor control.
Requires reading, writing and oral proficiency in the English language.
This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; daily activities and operational planning.
Assist in the planning and development of menus for the hotel.
Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Check and coordinate details of each banquet function according to banquet event order.
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.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.