Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
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.
About the location: Lisbon's most iconic address. Located in the heart of Lisbon, our historic Hotel wears the cultural heart and soul of Portugal on its sleeve. Inside, art-deco sensibilities mingle with an updated Louis XVI style, and a collection of important contemporary local artwork fills our halls. Outside, views of the city's rolling hills and brightly tiled exteriors spread out before you. After spending the day exploring the city sights, many just steps from the Hotel, we invite you for a seasonally inspired, Michelin-starred gastronomic experience at CURA restaurant.
About the role: We are seeking an Executive Chef, an exciting opportunity to be part of Four Seasons Hotel Ritz Lisbon!
We are looking for an Executive Chef who will provide leadership and management for the hotel's culinary department, support the goals of the Director of F&B, and plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions.
What you will do: Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department. Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed.Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus.Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience.Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide ongoing training and development of talent.Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.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. Ensure proper certification and training for all staff.Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation.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.Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in our Code of Conduct and local policies.Work harmoniously and professionally with co-workers and supervisors.Be a role model for the Four Seasons' culture, demonstrate a solid work ethic, good business acumen and a passion for service.Reporting to the Director of F&B, you will be an integral member of the F&B Leadership team responsible for making key strategic and operational decisions for the Hotel's culinary functions.
With strong leadership, interpersonal and analytical skills, you will be able to prioritize and adapt to the changing needs of the operation, and will have a solid work ethic, good business acumen and a passion for gastronomy and service.
What you bring: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.Five to seven years previous experience in multiple culinary/food & beverage department head positions.Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.Requires ability to operate computer equipment and other food & beverage computer systems.Requires the ability to operate and utilize culinary production equipment and tools.Requires reading, writing and oral proficiency in the English language, Portuguese is advantageous.What we offer:
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
Travel required: Some travel is required for training, conferences, and special events.
#J-18808-Ljbffr