Job Details

Four Seasons - - Responsibilities: Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core 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; 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 and foster awareness of the importance of food preparation and quality