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Sous Chef (Banqueting)
About the job
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Banquet Kitchen food production area to ensure that established cultural and core standards are met.
- 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
- 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.
- Ability to work, weekend, nights and holidays.
- Department: F&B kitchen Event Catering Bakery/Pastry
About you
See description
- Language required: English.
The company
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! With over 120 hotels and resorts globally, Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees – people who share a single focus and are inspired to offer great service.