Restaurant Chef

Four Seasons Hotels and Resorts • PR

109d

About The Position

We are in search of a Restaurant Chef to an interest to inspire and lead the team at Paros Restaurant. We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Requirements

• Proven experience as a Head Chef or Sous Chef in a Mediterranean restaurant.
• Deep knowledge of Greek culinary traditions, ingredients, and techniques.
• Fine dining operations/Luxury hospitality is a requirement.
• 4-6 years of experience in culinary management.
• 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 and Spanish.
• Must be able to obtain any required food handing or sanitation certifications required by local agencies.

Responsibilities

• Develop menus that highlight fresh, local product, and oversee their recipe design and output.
• Oversee staff training and development for menu changes.
• Communicate clearly and often with Kitchen staff, fellow members of the Chef team and colleagues throughout the Food and Beverage division.
• Develop & foster strong relationships with kitchen team.
• Develop a comprehensive understanding of Birch Street including but not limited to costing, recipe input, ordering and purchasing processes.
• Assist in the payroll process for the Kitchen team.
• 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 as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Mentor and develop skills within the Team to enable them to grow within their role and within the company.

Benefits

• Energizing Employee Culture where you are encouraged to be your true self!
• Competitive salary and a comprehensive benefits package.
• Market-leading pay and benefits (Medical, Dental, Vision and Retirement Savings Plan).
• Complimentary accommodation at other Four Seasons Hotels and Resorts.
• Complimentary dry cleaning for business clothing.
• Complimentary employee meals.
• Paid holidays, vacation, and sick days.
• Culinary, retail and wellness experiences at special rates.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Number of Employees: 5,001-10,000 employees