Executive Chef

4 weeks ago

Whistler, British Columbia, Canada Four Seasons Hotels and Resorts Full time

About Four Seasons:

Four Seasons Hotels and Resorts is a world-renowned hospitality company that prides itself on delivering exceptional guest experiences. As a Chef de Partie, you will be part of a dynamic team that is dedicated to providing luxurious and personalized service to our guests.

About the Role:

We are seeking a highly skilled and experienced Chef de Partie to join our culinary team at Four Seasons Resort Whistler. As a key member of our kitchen team, you will be responsible for supervising and coordinating the preparation of food items, ensuring that all dishes are prepared to the highest standards of quality and presentation.

Key Responsibilities:

  • Supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management.
  • Supervise and coordinate the activities of the employees engaged in preparation of production, à la carte across the various meal periods.
  • Participate in the production of items, following the standards set by the Executive Chef and Executive Sous Chef.
  • Keep fellow employees motivated by creating a positive work environment.
  • Plan production for the banquet department according to the needs of the hotel and banquet kitchen.
  • Maintain B.E.O. paperwork and order the proper number of supplies and products needed for the daily operation.
  • Ensure the correct and approved recipe is distributed to the fellow employees.
  • Demonstrate and use proper time management skills.
  • Train the staff using the proper methods of production as approved by the Executive Chef or Executive Sous Chef.
  • Ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.
  • Participate in producing all items in the kitchen.
  • Assist the Assistant Executive Chef or Executive Sous Chef in developing new menu items.
  • Produce and supervise the production of all tasting menus.
  • Ensure and maintain the kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.
  • Accept full responsibility for managing any activity without the Executive Chef and Executive Sous Chef in a fast-paced high-quality operation.
  • Ensure all equipment is in full working order.
  • Supervise the Demi Chefs de Parties, Commis, and Trainees in the Kitchen.
  • Adapt the level of merchandise orders according to the level of activity and the food cost objectives to be met.
  • Implement and ensure compliance with technical specifications and the spirit of the kitchen established by the Chef.
  • Implement, follow, and control the safety and hygiene rules and carry the appropriate safety equipment.
  • Implement the organization and communication that allow the production in the best conditions (quality, team spirit...).
  • Communicate with the personnel, particularly during service meetings.
  • 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 prepared through production and demonstration.
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
  • Work harmoniously and professionally with co-workers and supervisors. Adhere to meal break policy and follow proper payroll procedure.

Requirements:

  • Culinary education is strongly preferred.
  • At least 2 years culinary experience in a similar role.
  • Passion for food.
  • Strong command of the English language.
  • Excellent commitment to service and teamwork.

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