Sous Chef (Banqueting)
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Banquet Kitchen 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 prepared through production and demonstration
- 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.
- Ability to work, weekend, nights and holidays.