Akira Back Restaurant Chef

Restaurant Chef - Akira Back

Position: Department Head
Full time

Four Seasons Hotel Seoul

The Four Seasons Hotel Seoul is looking for a Restaurant Chef in Akira Back, who shares a passion for excellence and who infuse enthusiasm into everything they do. This position reports to the Executive Sous Chef. 

Responsibilities

• Is responsible for the designing, executing, and operating the culinary offering of the Restaurant and Bar
• Provide final authorization for development of and changes to menu items
• Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizes creative menu planning to minimizing waste
• Assists in managing and supervises the kitchen brigade in accordance with FS core and culture standards and local operating criteria at all times
• Maintains control systems which will assure quality and portion consistency, monitors food shipments to ensure they meet established purchasing specifications as well and fosters an awareness of the importance of food preparation and quality
•  Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation
• Ensures 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
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Communicates with employees and managers to ensure operational needs are met
• Coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods
• Participate in execution of key Marketing, PR, and Social Media Campaigns 
• Create the best team and structure for the kitchen operations
• Select products and vendors 
• Set expense lines for kitchen products 
•  Takes an active role to meet the outlet financial goals 
•  Assists in leading the execution of special culinary events
• Informs and keeps the Executive Sous Chef up to date on problems and irregularities and recommends courses of action
• Ensures high standards of personal presentation and grooming
• Attends regular operational meetings to ensure effective coordination and cooperation between departments
• Has the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
• Maintains knowledge of competition and industry trends
• Anticipates the needs of guests, respond accordingly to guest inquiries or problems, and recognizes regular guests by name and utilize the guest’s name consistently
• Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
• Supports the entire Food and Beverage operation, including working in other areas if necessary
• Forecasts workloads and arranges work schedules for the team to adequately cover all shifts
• Provides for coverage in case of employee absence and adjust staffing as necessary to meet business demands
• Observes physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
• Communicates with guests and employees using a positive and clear speaking voice
• Listens to understand requests, responds with appropriate actions, and provides accurate information
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
• Works harmoniously and professionally with co-workers and supervisors

Preferred Qualifications and Skills

• Preferably with 15 years of working experience in the culinary, food and beverage, or related professional area
• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
• Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
• Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Is a good “judge” of people, quickly understands the environment and coaches other to improve long-term outcomes
• Has good business acumen, a strong work ethic and people-management and facilitation skills
• Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
• Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
• Has the ability to operate computer equipment and other food & beverage computer systems
• Is proactive, hands-on and able to operate autonomously
• Requires reading, writing and oral proficiency in the English language
• Has a positive attitude with a generous and uplifting team approach
• Has the ability to anticipate and prioritize the needs of the guest proactively
• Is energetic and has a professional approach to his/her craft
• Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays

Visa Requirements

Must already possess valid work authorization in South Korea.

What to Expect: You Will…

Be part of a cohesive team with opportunities to build a successful career with global potential

Have access to a robust benefit plan

Have the opportunity to engage in diverse and challenging work

We look forward to receiving your application!