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About the Role

As the hotel's most senior culinary leader, this role is responsible for the overall direction and success of the Kitchen Department, providing strategic oversight of culinary operations, team development, menu execution, financial performance, and the delivery of exceptional dining experiences across the hotel.

Responsibilities

Serve as the hotel's senior-most culinary leader, providing strategic direction, operational oversight, and overall leadership for all kitchen operations while ensuring alignment with Four Seasons standards, business objectives, and exceptional guest experiences.
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
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.
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.
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.

Requirements

College degree specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
3-5 years previous experience in multiple culinary/food & beverage department head positions.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires 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.
Successful candidates must possess legal work authorization in the United States.

Skills

Culinary arts
Menu development
Food preparation
Quality control
Inventory control
Budgeting
Purchasing
Sanitation
Team development
Leadership
Computer operations
Culinary production equipment operation

Location

San Francisco, CA

Work Type

Full-time

Experience Level

3-5 years

Education Level

College degree or equivalent experience

Salary/Compensations

$122,000 - $130,000

Benefits

Generous medical, dental & vision insurance plans
401k Retirement plan
8 weeks of New Parental Leave Pay
Complimentary accommodation at other Four Seasons Hotels and Resorts
Complimentary Employee Meals
Paid holidays, vacation & sick days

About the Company

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 بهترین 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.
Four Seasons can offer what many hospitality professionals dream of – an opportunity to build a life-long career with global potential and a real sense of pride in work well done.
In line with our plans for future growth, we are committed to staff levels that are in keeping with our extraordinary staff-to-guest ratios.
We believe that attitude counts as much as skill.
As a result, Four Seasons hires motivated people who we train to perform superbly, while we create an environment where they can flourish.
Ultimately, our culture breeds success, and rewards it in many different ways.

Equal Opportunity

Four Seasons is an Equal Opportunity, Affirmative Action employer.
Minorities, women, veterans, and individuals with disabilities are encouraged to apply.
To access the 'EEOC is The Law' Information poster please visit this website - https://www.eeoc.gov/know-your-rights-workplace-discrimination-illegal