About Four Seasons:

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:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

1. The ability to verify that all scheduled staff is present and signed-in.

2. The ability to requisition all food items needed daily from the food storeroom in concert with all cooks.

3. The ability to supervise all employees during the set-up, service and breakdown for each meal period.

4. The ability to verify the taste and presentation of food produced prior to meal periods.

5. The ability to follow all controls and keys procedures.

6. The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.

7. The ability to expedite orders on the line.

8. The ability to inspect and supervise the sanitation and maintenance of equipment.

9. The ability to ensure that proper work orders are made to repair kitchen equipment.

10. The ability to control labor and food costs.

11. The ability to ensuring training is occurring on an ongoing basis with all employees.

12. The ability to maintain discipline and motivation for employees.

13. The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.

14. The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received.

15. The ability to review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of merchandise.

16. The ability to assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff.

17. The ability to assist the banquet kitchen and other areas as needed.

18. The ability to inform and keep the Executive Chef up-to-date on problems and irregularities and recommends courses of action.

19. The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards.

20. The ability to monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.

21. The ability to assist in the development of a safe and clean working environment.

22. The ability to ensure kitchen employees are storing foods properly.