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Wellness Kitchen Head Chef for the California Health and Longevity Institute
A main part of this position is taking on the responsibility of the outlet. Will lead a small team by staying focused and organized. Responsible for preparing and plating all menu items and special requests with proper garnishes. Able to make rational decisions in a calm, timely manner and maintain established quality standards. Must know all menu items and be able to assist other employees with their production. Has knowledge of the products we use and their availability. Is dedicated to excellence and the continued development of the hotel reputation. Responsible for operation of teaching kitchen, classes, set up, working with the nutritionist to provide a seamless guest experience, and breakdown of events in the wellness kitchen. Work with Director of Nutrition in menu planning and the execution of all menus and events.
Availability to work onsite with a flexible schedule often including evenings, weekends and holidays
Able to lead the wellness kitchen team through successful events including demonstration classes, interactive classes, cooking skills classes, private events, catering events and other events as necessary.
Must be welcoming and engaging with our guests.
Prepare daily production list; is responsible for set-up of assigned Wellness Kitchen; plan and prep for the following day
Maintains product inventory and ordering
Responsible for scheduling direct reports
Responsible for understanding and adhering to food cost percentages with the support of the Director of Nutrition
Must have basic nutrition knowledge and follow the recommendations of Director of nutrition, knowledgeable about healthy cooking techniques used in the Wellness Kitchen
Must be knowledgeable about food safety, storage of all food, appropriate cooking temperature, and holding temperatures.
Must be able to break down various proteins, basic butchering knowledge, etc.
Must be able to adhere to the dietary guidelines, and philosophy of the Wellness Kitchen in ordering and preparation as provided by the Director of Nutrition
Is able to keep a high level of consistency with little to no supervision
Is able to supervise and lead a small team of cooks and assistants
Is able to set up and serve functions with little to no supervision
Prep menu items and special requests and plate these items to standard
Is able to maintain a high level of cleanliness in the kitchen; manages the cleaning of the general kitchen on a daily basis, delegating when appropriate
Is able to maintain a high level of safety in the kitchen; adheres to established safety standards and assist in preventing accidents by being aware of hazardous situations
Is able to actively participate in cooking demonstrations and interactive cooking classes as instructed by the Director of Nutrition
Daily inspection of all coolers and freezers to ensure the proper rotation of product- everything properly labeled and dated
Communicates with Supervisor about product that is poor-quality/low amounts, assists in problem solving; is creative in usage of abundant product/leftovers
Is able to expedite, keeping a steady flow during service
Report to work as scheduled, swiping in and out at specific times at beginning, lunch, and end of shift
Is able to follow proper procedure for missed punches and possible overtime accrual for themselves and those they supervise
Will possess advanced culinary skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, protein temperature knowledge. Is comfortable in preparing and managing bulk prep items. Will possess supervisory skills and give direction and corrective feedback to staff complying with Four Seasons Culture Standards. Is able to relieve any other line cook in his or her kitchen, basic Garde Manger and baking skills. Is able to for-see situations and acts appropriately, assists where needed during heavy business volume, showcases a keen sense of urgency. A strong sense of creativity and is able to take ownership of particular areas of any given operation.
Must be able to stand on feet for 8 consecutive hours, walk, kneel, bend, and lift up to 50 pounds. Has full availability and flexibility, and is able to cover shifts provided with short notice. Must be able to read, write, and speak English. Perform mathematical calculations (i.e. With a party of 73, if one tenderloin feeds 25 people, how many tenderloins do we need to order) Is familiar with appropriate pricing and up-charges. Including, but not limited to: conversion of recipes, inventories, etc. Kitchen terminology required.
