Executive Chef
Four Seasons Hotels
- 서울시
- 정규직
- 풀타임
Full timePosition : Department Head
Four Seasons Hotel SeoulSummaryThe Executive Chef provides leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel. This position reports to Director of Food and BeverageEducationCollege degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experienceExperienceFive to seven years of previous experience in multiple culinary/food & beverage department head positionsDesired Skills
- Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
- Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
- Is a good “judge” of people, quickly understands the environment and coaches other to improve long-term outcomes
- Has good business acumen, a strong work ethic and people-management and facilitation skills
- Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
- Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
- Has the ability to operate computer equipment and other food & beverage computer systems
- Is proactive, hands-on and able to operate autonomously
- Requires reading, writing and oral proficiency in the English language
- Requires some travel for training, conferences, and special events
- Has a positive attitude with a generous and uplifting team approach
- Has the ability to anticipate and prioritize the needs of the guest proactively
- Is energetic and has a professional approach to his/her craft
- Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays
- Coordinates 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; long-range strategic planning for outlet operation
- Effectively plans and develops menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assigns prices for daily menus that result in net profit; participates 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
- Controls 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
- Ensures 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
- Carries out set-up of 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
- Communicates with employees and managers to ensure operational needs are met
- Attends regular operational meetings to ensure effective coordination and cooperation between departments
- Provides knowledge and skill training to the team both on the job and classroom training
- Supports the entire Food and Beverage operation, including managing other areas if necessary
- Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
- Anticipates guest needs, ascertains satisfaction, offers suggestions, and responds urgently and appropriately to guest concerns and requests
- Communicates with guests and employees using a positive and clear speaking voice
- Listens to understand guest requests, responds with appropriate actions, and provides accurate information
- Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
- Works harmoniously and professionally with co-workers and supervisors