Chef de Cuisine

Responsibilities
• Select, train, evaluate, lead, motivate, coach, and discipline 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.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
• 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.