Chef de Cuisine

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 modern oasis in the city’s most exciting location. At the epicentre of San Francisco stands the city’s iconic hotel, where business ideas emerge, loved ones connect and life’s most important celebrations happen. When you’re not shopping at Union Square, enjoying the city’s diverse culinary scene or exploring one of the Bay Area’s top attractions, unwind in our newly renovated guest rooms, designed to represent the natural beauty of San Francisco’s fog, redwood trees and ocean.

Four Seasons Hotel San Francisco overlooks Yerba Buena Gardens and is located just steps away from the City’s Financial District, Union Square shopping, the Moscone Convention Center, the Museum of Modern Art, and the Contemporary Jewish Museum, amid the city’s finest cultural and dining venues.

We are currently searching for a creative foodie interested in becoming Chef de Cuisine of MKT Restaurant – Bar at Four Seasons Hotel San Francisco!

The Role – Overview
Supporting the Executive and Executive Sous Chefs, this role is responsible for the planning, organizing and directing of employees in the Culinary Department, responsible for food preparation while ensuring superior quality and consistency.

Essential Functions
This list is not all –inclusive and should only be used as an overview of all actual responsibility.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established 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 though 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.
• Maintain control systems which will assure 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.
• 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.
• Work harmoniously and professionally with co-workers and supervisors.

Qualifications & Experience

https://careers.fourseasons.com/us/en/job/REQ10350930/Chef-de-Cuisine