Banquet Chef

Qualification & Experience:

• Proven experience in a similar role in 5-star or luxury resorts.
• Culinary degree or equivalent certification from a recognized culinary institution.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent knowledge of culinary techniques, flavor profiles, and menu development.
• Proficient in menu costing, inventory management, and food cost control.
• Up-to-date knowledge of food safety and sanitation regulations.
• Creative and innovative approach to menu creation and presentation.
• Effective communication and organizational skills.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.
• The ideal candidate will have an outgoing personality and a can-do approach to any task!

Roles and Responsibilities:

• Provides leadership and management for the Banquet Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel.
• Effectively plan and develop menus for the hotel catering considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Lead and supervise the culinary team in preparing and executing lunch/dinner following the highest standards.
• Ensure that sanitation standards comply with Four Seasons, local, state and federal regulations, as well as the cleanliness and organization of the kitchen.
• 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.
• Conduct regular performance evaluations, provide feedback, and implement training programs to enhance skills and productivity.
• Maintain a positive work environment, resolving any issues or conflicts that may arise promptly and professionally.
• Conduct regular quality checks on food items, ensuring they meet established standards for taste, texture, and appearance.
• Work closely with front-of-house staff to ensure seamless coordination and presentation of dishes to guests.
• Uphold cleanliness and organization in the kitchen, following best practices for food handling and storage. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines.
• Monitor kitchen equipment for proper functioning, scheduling maintenance and repairs as needed. Stay updated on industry trends, culinary techniques, and best practices to enhance overall kitchen operations.
• Is visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
• 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 division and hotel.
• 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. Is a champion of change and a role model for innovation.
• Works closely with the Director of Culinary and Executive Sous Chef to design creative menus, and other options while ensuring excellent product quality at a fair price.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.