Executive Restaurants Chef
Questa posizione non è più disponibile, ma ce ne sono altre F&B Cucina offerte di lavoro presso Four Seasons
Executive Restaurants Chef

Four Seasons

Pubblicata

Chiusa

Executive Restaurants Chef

Cosa comprende il lavoro



Four Seasons Hotels and Resorts have been ranked FORTUNE magazine’s 100 Best Companies to Work for, every year since 1998…come and find out why.  Four Seasons Resort Anguilla is seeking an Executive Restaurants Chef with experience delivering exceptional service.  The deeply instilled Four Seasons culture is personified by its employees; people who share a single focus and are inspired to offer great service.

Join a diverse and talented team on the oasis of Anguilla
Be a part of Four Seasons newest addition, Four Seasons Resort and Residences Anguilla. A self-governing territory of the United Kingdom, Anguilla is rich in history and island culture. Located in the beautiful islands of the Caribbean, Anguilla preserves its natural beauty and tranquility, and is framed with endless white sand beaches.

Four Seasons Resort and Private Residences Anguilla features 166 accommodations including dedicated resort guest rooms, private residences, villas, and vacation rental units. Offering secluded luxury amid a high-end atmosphere guests and residents enjoy access to world-class dining, an elegant spa and a wide range of pool and water sport activities. Casual yet chic, the property elevates seaside luxury, combining sleek, modern design and stunning natural surroundings with Four Seasons legendary quality and service.

JOB RESPONSIBILITIES:

1. Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen & Stewarding departments through effective management and leadership to ensure that established cultural and core standards are met.

2. Development of Key team players in Kitchen to help them grow careers and make them suitable for promotion and transfers, both locally and internationally.

3. Planning and development of new menus for Resort outlets (A La Carte / Banquets and Buffets); ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Ensure recipes, consistent cooking methods and pick up charts are in place to maintain consistency of food quality and presentation.

4. Allergy training with Service and Kitchen team members to ensure a thorough level and understanding of guests’ dietary needs and requirements.

5. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.

6. Budget and Forecast preparation. Thorough knowledge of F&B Expenses and Food Cost in order to control expenses while maintaining high levels of quality.

7. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

8. 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.

9. Regular training of chef brigade on cleaning and sanitizing as they go; and stewarding team on proper kitchen / stores cleaning and area upkeep.

10. Vendor Management and Relations. Working with Purchasing Management. team to review vendor relations / new product opportunities that can be found and sourced for the Resort.

11. Develop a Farm to Table Concept with local producers and establish relations with local farmers to be able to source as many community sustaining products as possible.

12. 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.

13. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Impact.

14. Work harmoniously and professionally with co-workers and supervisors. Actively support the Safety Committee and the Green Committee. Review waste management with Stewarding and Cafeteria teams.

SPECIAL REQUIREMENTS:

  • Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
  • Experience: Two to five years previous experience as an Executive Chef or Executive Sous Chef at a Luxury Resort.
  • Skills and Abilities: Requires a working technical knowledge of Food & Beverage Division. Working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures, an asset. Working knowledge is generally learned on-the-job.
  • Requires the ability to operate Computer Equipment and other Food & Beverage Computer systems.
  • Requires the ability to operate and utilize culinary production equipment and tools.


Requires Reading, Writing and oral proficiency in the English language

Chiusa

Executive Restaurants Chef

Anguilla

A tempo completo, A tempo indeterminato

Data di inizio:

Ultima data di inizio:

Cerchi qualcosa di diverso? Visualizza offerte di lavoro relazionate