Chef de Partie

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 Resort Scottsdale is seeking a Banquets Chef de Partie to lead the execution of exceptional banquet and catered culinary experiences while ensuring the highest standards of food quality, consistency, and presentation. In this role, you will oversee banquet kitchen operations, supervise culinary team members, coordinate production for meetings and special events, and help deliver memorable experiences for our guests. This is an exciting opportunity for a passionate culinary professional and emerging leader who thrives in a fast-paced environment and is committed to excellence, teamwork, and luxury hospitality.

• →Lead daily banquet kitchen operations, ensuring exceptional food quality, presentation, and consistency.
• →Supervise and support culinary team members during production and service for meetings, weddings, conferences, and special events.
• →Coordinate banquet production schedules and ensure menu items are prepared according to established recipes and standards.
• →Maintain the highest standards of food safety, sanitation, cleanliness, and organization throughout banquet operations.
• →Train, coach, and develop team members while fostering a culture of teamwork, accountability, and operational excellence.

• Minimum 3-5 years of culinary experience in a luxury hotel, resort, high-volume banquet operation, or upscale restaurant environment.
• Previous culinary leadership or supervisory experience preferred.
• Strong knowledge of banquet production, plated service, buffet execution, and large-scale catering operations.
• Demonstrated leadership, organizational, and team development skills.
• Knowledge of food safety, sanitation standards, and HACCP practices.
• Successful candidate must possess legal work authorization in the United States.

• This is a full time hourly position.
• Scheduling is based on business demands and event volume.
• Must be available to work mornings, afternoons, evenings, late nights, weekends, and holidays.
• Flexible scheduling is required.
• Extended shifts may be necessary during peak seasons, large events, and special functions.
• Ability to adapt to changing event schedules and operational priorities is essential.