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About Four Seasons:
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 best 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.
About the location:
A contemporary business hub with the highest standards of innovative hospitality. At the heart of Silicon Valley, experience a first-hand connection to the region’s tech legacy, sports and music venues and discover local adventures blended with artful sophistication. Four Seasons Hotel Silicon Valley brings an inventive approach to creative events, seasonal pop-up experiences, lifestyle facilities and culinary craftsmanship that culminate in the ultimate urban getaway.Four Seasons Hotel Silicon Valley is proud to provide our guest the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, 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.
The Opportunity:
Four Seasons Hotel Silicon Valley is currently looking for a Chef de Cuisine.
Essential function of the job:
Responsibilities and essential job functions include but are not limited to the following:
- Coordinate the selection, trainings, development programs, and evaluation of employees in the kitchen including Banquet Kitchen, stewarding and Employee Cafeteria’s food production area through effective management and leadership to ensure that established cultural and standards are met.
- Participates fully in the Culinary Training Programme and facilitates own training module in conjunction with the Department Head. Conducts theoretical and practical training sessions, preparing Presentations and Training Material for the entire kitchen, stewarding and cafeteria team. As well Monthly kitchen meetings in conjunction with pastry section.
- Fosters excellent personal guest interaction skills. Spends time with guests on an entertaining and informative level. Seeks direct feedback and resolves complaints as they arise to ensure the highest level of guest satisfaction.
- Maintains a high level of food quality as per culinary standards, whilst implementing and following Menus, Recipe formats and directions as outlined by Department Head.
- Continually reviews and refreshes menu items in conjunction with the Executive Chef considering local and regional preferences.
- Displays personal ownership and responsibility for the efficient operation of the Outlet.
- Displays an innovative and enquiring attitude. Thinking ‘outside the box’ is very much expected. Continuously strives for product enhancement and quality improvement particularly regarding experimentation with different cooking methods, keeping the outlets identity as focus.
- Consistently remains pro-active and familiarizes himself daily with the latest financial results in his Outlet as well as the overall Hotel, in conjunction with Executive chef use such data to plan and successfully guide decisions to have best in class results.
- Supervise all areas of the kitchen/stewarding effectively and proactively suggesting or creating better principles/policies to enhance productivity and organization.
- Supervise all culinary and stewarding teams.
- Leads by example through passionate, hands-on approach. Remains visible in the Outlet and assists team members in all aspects of the operation.
- Motivates his team by being an inspiring leader. Builds a strong team where people enjoy working and delivering high levels of consistency. Gives directions, sets objectives, embraces empowerment and keeps his team accountable for their performance. Encourages team spirit by generating new ideas from all levels and implementing the most inspiring.
- Assist in the planning and development of menus and recipes. 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.
- Attend and prepare for weekly Labor Meetings
- Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations comply as well as the cleanliness and organization of the kitchen.
- Maintain control systems which will ensure 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, constantly doing so with hygiene and food safety standards.
- Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Work harmoniously and professionally with co-workers and supervisors.
- Production of food items at the highest level of quality.
- Monitor and implement reduction of food waste.
- Assist with set-up and cleaning of operational areas.
- Perform all other tasks or projects assigned by hotel management.
Qualifications and Skills:
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
- Progressive experience of 8 -10 years within a 5 Star Hotel environment, preferably 1-2 years of experience in similar position.
- A multi-cuisine experience, including Italian, Mediterranean (Middle Eastern - Ottoman cuisine).
- Intermediate Food Hygiene / food safety certification i.e) ServSafe and HACCP
- 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.
- Must be flexible with schedule – Able to work weekdays, weekends, holidays, and evenings
- Must provide work authorization document - proof of eligibility to work in the United States of America
What to Expect:
- Competitive Salary & Wage
- Salary - $95K - $105K plus bonus
- Be part of a cohesive team with opportunities to build a successful career with global potential
- Medical, dental, and vision insurance
- Holiday, vacation, and sick pay
- 401k participation with a company matching program
- Complimentary stays at Four Seasons worldwide (subject to availability)
- Free employee meals prepared by the culinary team
- Complimentary dry cleaning of employee uniforms
- Free employee parking
Learn more about this Employer on their Career Site
