About Four Seasons Hotels and Resorts:

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. At Four Seasons, our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and on the people we employ and serve around the world.

Sited near the confluence of the Mississippi and Missouri rivers, historic St. Louis continues to invite exploration. Find the luxurious Hotel, a haven of tranquility with epic views of the Gateway Arch, in the heart of downtown's entertainment district, just steps away from Lumiere Place Casino, the pulse of St. Louis.

The Role of Banquet Chef :

We currently have an opportunity for a Banquet Chef to join the Four Seasons Hotel St. Louis. The Banquet Chef will manage all aspects of the Banquet kitchen, Employee Cafeteria, meal production and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. The Banquet Chef reports to the Director of Food and Beverage to coordinate the purchase of all food and develop menus, maintaining approved food and labor costs.

Job Responsibilities:

-Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

-Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Banquet Kitchen to ensure that established cultural and core standards are met; daily activities and operational planning.

-Work with the hotel's sales & catering or banqueting staffs with menus planning, banquets, parties and other special events.

-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.

-Perform other tasks or projects as assigned by Director of F&B.

-Assist in other kitchen outlets as required by the Director of F&B.

What we are looking for:

-College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

-Three years previous culinary management experience, preferably in a high volume banquet kitchen.

-Ability to multi-task in a high volume and demanding environment, strong problem solving skills and ability to handle difficult situations.

-Desire to continually enhance the culinary experience of banquet or event guests, and to deal directly with the guest/clients.

-Ability to operate computer equipment and other food & beverage computer systems.

-Ability to operate and utilize culinary production equipment and tools.

-Requires reading, writing and oral proficiency in the English language.

-Requires a flexible schedule with ability to work weekdays, weekends, holidays, evening/overnight shifts.

What we are offering you:

Four Seasons believes in offering the best to the best; check out some of our amazing benefits!

An opportunity to be a part of a cohesive team with opportunities to build a successful career with global potential!

Complimentary and or Discounted Hotel Stays 
Competitive Salary
Excellent Benefits Package that includes: Medical, Dental, Vision and 401K starting at 30 days
Opportunities for global advancement

Learn more about what it is like to work at Four Seasons-visit us:

https://cinderhousestl.com/

https://cinderhousestl.com/our-team/gerard-craft/

https://www.nichefoodgroup.com/family

https://www.fourseasons.com/stlouis/
https://fourseasons.wd3.myworkdayjobs.com/search/0/refreshFacet/318c8bb6f553100021d223d9780d30be
https://www.linkedin.com/company/four-seasons-hotels-and-resorts
https://www.facebook.com/FourSeasonsJobs
https://twitter.com/FourSeasonsJobs

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Shift:

• Day shift
• Night shift

Weekly day range:

• Weekend availability

Experience:

• Culinary experience: 3 years (Preferred)
• Leadership: 1 year (Preferred)

Work Location: One location

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