Chef de Cuisine

Four Seasons Hotels and Resorts•Carlsbad, CA

10d•$85,000 - $100,000•Onsite

About The Position

Four Seasons Residence Club Aviara is seeking a Chef de Cuisine to join their dynamic Culinary team. The Chef de Cuisine is expected to bring forward creative and innovative ideas, be a natural leader, and an inspiring mentor to the team.

Requirements

Reading, writing and oral proficiency in the English language.
Extensive expertise in kitchen administration with 5-7 years of comprehensive cooking experience.
College degree in hotel/restaurant management, culinary arts, or equivalent experience is required
A high level of creativity and high quality standards
Strong leadership, communication, and training abilities

Responsibilities

Ensure consistent preparation and presentation of all food items.
Plan and develop menus for all food and beverage outlets (i.e. Seasons Restaurant, Pools, In Villa Dining and employee dining) considering factors such as product availability, service cost, marketing conditions, number to be served, etc.
Establishes and maintains appropriate food portions with respect to the Residence Club's pricing policy.
Assigns prices for food items on daily menus that result in net profit and participates in decision making regarding printing, layouts, posting and distribution of menus.
Set up control systems which will assure quality and portion consistency.
Supervise operating criteria, develop an awareness of the importance of food preparation/quality, and make recommendations for changes in food presentation, cooking methods, size of portions and garnishing.
Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas. Create proper purchasing specifications.
Hire, train, coach, supervise and organize all Culinary and Stewarding employees on a regular basis and complete and provide performance evaluations, making recommendations for salary increases, as warranted.
Create and post employee work schedules to reflect operating forecasts to keep within budgeted figures and prepare a daily payroll report.
Treat employees at every level fairly and consistently to achieve high morale and minimum turnover.
Coordinate with appropriate departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
Supervise the maintenance and cleanliness of all food preparation equipment and 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. Develop and ensure a safe working environment.
Communicate with Food and Beverage leadership the monthly offerings and culinary experiences.
Monitor the employee cafeteria to ensure a quality product and a variety of menu items.