Banquet Chef

Four Seasons Hotel Miami is an urban oasis nestled in the residential side of Brickell surrounded by Miami’s favorite neighborhoods. The Hotel offers a relaxing two-acre pool terrace, Equinox Fitness Center & Spa, multi-million dollar art collection, an award winning steakhouse - EDGE Steak & Bar, and connects guests to Miami’s most alluring and vibrant destinations recommended by in-house experts. Responsibilities will include selection, talent management and development of our culinary team, planning and developing menus, food costs, banquet events, hygiene and sanitation, effective planning, budgeting, and purchasing decisions, policy making and inventory control, and ensuring our guests feel receive the highest levels of service excellence consistently. What we expect: Job duties include but are not limited to: 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; daily activities and operational planning. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, check and coordinate details of each banquet function according to banquet event order. 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. Ideal candidate will have: Two to three years previous culinary experience in a luxury hotel banquet kitchen, must have supervisory or minimum assistant manager level in Food & Beverage. Knowledge of food & beverage banquet events, food and cost control, and labor control. Requires reading, writing and oral proficiency in the English language. This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays. Benefits Four Season Employees Enjoy Energizing Employee Culture where you are encouraged to be your true self! Comprehensive learning and development programs to help you master your craft. Inclusive and diverse employee engagement events all year-round. Exclusive discount and travel programs with Four Seasons Competitive wages and complimentary benefits (Medical, Dental, Vision and Retirement Plan) And so much more! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.