Chef de Cuisine

Four Seasons•Miami Beach, FL

16h

About The Position

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Oceanfront elegance within an iconic social club setting. From the moment it first opened its doors on New Year’s Eve 1930, The Surf Club has hosted history. It is here that you will find Four Seasons Hotel at The Surf Club. An icon in the Miami Beaches, located near Sunny Isles, this beachside hotel brings a new era of luxury, with celebrated dining and a world-class spa, to its Surfside shores. About the role Four Seasons at The Surf Club, Chef de Cuisine: Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration

Requirements

Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Working knowledge is generally learned on-the-job.
Minimum one year of experience as a Senior Sous Chef or Chef de Cuisine.
Must be team player
Candidates must have valid work authorization for the U.S.

Nice To Haves

Solid Italian Cuisine Background with knowledge of Italian Regional Cuisine
Michelin Star experience or Italian fine dining.

Responsibilities

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.