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:

The 123-room Four Seasons Hotel Kyoto is the company’s second destination in Japan, in the city’s historic Higashiyama-ku district, close to the Kyoto National Museum and myriad heritage sites such as the Toyokuni Shrine and Kiyomizu Temple. Local artists are featured throughout the traditionally-inspired modern décor characterised by an understated Japanese aesthetic. The Hotel has a spa and fitness centre with a pool, and four food and beverage concepts. There are also be 57 Four Seasons Private Residences.

The Four Seasons Hotel Kyoto is looking for a Chef de Cuisine. Candidates with passion for excellence, expertise in hospitality operations and proven leadership experience are invited to apply for a career with Four Seasons. As a member of the Food & Beverage Division, the Chef de Cuisine works across disciplines to deliver an exceptional experience.

About the role
Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

What you will do

1. 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; longrange strategic planning for outlet operation.

2. Effectively plan and develop menus for the hotel 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.

3. 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.

4. 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.

5. 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.

https://careers.fourseasons.com/us/en/job/REQ10381740/Chef-de-Cuisine