Banquet Chef de Partie-2

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.

Four Seasons Hotel and Private Residences New Orleans is seeking a Chef De Partie to join our dynamic Food & Beverage team. In this role, you will help lead daily kitchen operations while ensuring exceptional food quality, consistency, and presentation across breakfast, lunch, and dinner service. You will inspire and support a talented culinary team, uphold food safety and sanitation standards, and contribute to delivering exceptional dining experiences for every guest.

• →Lead and participate in the preparation of breakfast, lunch, and dinner menu items while maintaining recipe, portion, and presentation standards.
• →Oversee daily kitchen operations, including station set-up, production planning, and service execution.
• →Train, coach, motivate, and support culinary team members while fostering a culture of excellence and teamwork.
• →Monitor inventory, food rotation, quality standards, and waste control to ensure operational efficiency and food cost management.
• →Operate and maintain commercial kitchen equipment while ensuring compliance with safety, sanitation, and Four Seasons standards.

• High school diploma, culinary school education, or equivalent culinary experience.
• Minimum of two years of culinary experience with advanced knowledge of food preparation, cooking techniques, and kitchen operations.
• Previous leadership or supervisory experience preferred.
• Strong knife skills, organizational abilities, and the capability to multitask in a fast-paced environment.
• Commitment to food safety, quality standards, teamwork, and guest-focused service.

• A full-time schedule averaging 40 hours per week, with shifts that will include mornings, evenings, weekends, and holidays based on business needs.
• A fast-paced, collaborative kitchen environment dedicated to culinary excellence and exceptional guest experiences.
• Frequent movement throughout the kitchen, including standing, walking, bending, lifting, carrying, pushing, and pulling items weighing up to 70 pounds.
• Regular use of professional kitchen equipment and exposure to varying temperatures, including heat, steam, refrigeration, and cooking environments.
• Ongoing opportunities to develop your leadership skills while working alongside a talented and passionate culinary team.