Chef de Cuisine

About the role

The Chef de Cuisine will lead the Kitchen Department, overseeing cold food production and ensuring superior quality and consistency across all outlets.

Key responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline kitchen staff to meet cultural and core standards.
• Assist in menu and recipe development, ensuring consistent preparation and presentation.
• Control labor and operating expenses through scheduling, budgeting, purchasing, and inventory control.
• Maintain sanitation standards and kitchen cleanliness in compliance with Four Seasons and regulatory requirements.
• Monitor food quality, portion consistency, and supplier compliance.
• Coordinate menu tastings, pre‑meal meetings, and communicate with guests to ensure satisfaction.

Required profile

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• 2–3 years experience in culinary/F&B line, supervisory or assistant manager roles.
• Proficiency in French and English (reading, writing, speaking).

Required skills

• Working knowledge of culinary production equipment and tools.
• Ability to operate food & beverage computer systems and general computer equipment.

What we offer

• Competitive salary and comprehensive benefits package.
• Training and development opportunities.
• Employee discount for stays worldwide.
• Complimentary dry cleaning for uniforms and employee meals.