Job Details

Four Seasons - 400 Silverado Trail - Responsibilities: Manage all day-to-day operations of the Banquet, Campo, and Employee Cafeteria kitchens, as well as the outsourced Stewarding team.; Hire, train, develop, empower, coach and counsel employees; conduct performance and salary reviews; resolve problems; discipline and terminate as appropriate.; Collaborate with the Executive Sous Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.; Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control.; Organize and lead restaurant events (buyouts, outside catering, holiday activations).