Chef de Cuisine

Four Seasons Hotels and Resorts•Naples, FL

9d•Onsite

About The Position

Plan, organize, control, and direct all culinary operations for The Wager, a lively coastal-inspired sports pub known for grilled favourites, shareable plates, and a vibrant social atmosphere. Responsible for leading kitchen staff, overseeing food preparation and execution, and ensuring exceptional quality, consistency, and presentation of all menu items. Maintain high standards of food safety, efficiency, and guest satisfaction while supporting a dynamic dining experience that embodies camaraderie, fun, and great hospitality.

Requirements

College degree preferably in hotel/restaurant management or culinary arts, or equivalent senior culinary experience.
Two to three years previous experience in culinary managerial position. Preferably in a similar capacity of Chef de Cuisine, or specialty Chef.
Fine dining operations/Luxury hospitality is a requirement.
Requires a working knowledge of division and operating culinary operations.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Ability to read, write, and speak English.
Must be able to obtain any required food handling or sanitation certifications required by local or state agencies. Preferred that candidate has already obtained.

Responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in the Culinary Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic operational planning.
Prepare food items.
Assist in the planning and development of menus for the fine-dining restaurant, 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 as well and 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, as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, interact directly with guests to ascertain satisfaction.
Orients and trains kitchen personnel in Company, department and Chef partnership rules, policies and procedures.
Meets with direct reports to review schedules, assignments, anticipated business levels, group event orders, post function sheets, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.
Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases and meetings/appointments.
Ensures that kitchen is stocked with specified tools, supplies and equipment.
Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.
Maintains daily/weekly payroll record for submission to payroll.
Controls food cost by reviewing sales and establishing purchasing specification, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
Assist with set-up and cleaning of operational areas.