Chef de Cuisine Brasserie Margot & Bar Margot bei Four Seasons
Four Seasons · Atlanta, Vereinigte Staaten Von Amerika · Onsite
- Senior
- Optionales Büro in Atlanta
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:
Modern luxury steeped in Southern Charm. Meet us in Atlanta, and we’ll show you what it means to have fun, Southern-style. Our vibrant capital city is the living, breathing cultural heart of the American South, where world-renowned chefs, business moguls and celebrities flock for work and play. Our Midtown Hotel puts you just steps from the renowned High Museum of Art, eclectic Peachtree Street and the sprawling green spaces of Piedmont Park. Enjoy breakfast at Park 75 before heading out to explore the city, or stay in for a healthy dose of self-care in our serene Spa. However you spend the day, make sure to end your night with dinner and drinks at Bar Margot.About Four Seasons:
We Are Powered by People
At the heart of our company is a collective drive to grow, challenge ourselves, and treat others with the same respect and care we seek in return. Across the globe, our team members create exceptional experiences for our guests and partners—rooted in a commitment to genuine, heartfelt luxury.
We believe that delivering outstanding guest experiences begins with providing a world-class employee experience. That means fostering a culture built on respect, connection, and shared purpose.
Whether you’re joining us as a colleague, staying as a guest, or partnering with us in any way, our guiding principle remains the same: treat everyone the way we wish to be treated. This simple but powerful belief shapes every interaction and inspires us to create moments that leave a lasting impression.
Our people are passionate about service and masters of their craft, dedicated to making meaningful connections and unforgettable memories. We live by the Golden Rule—“Do unto others as you would have them do unto you”—because we believe life is richer when we truly connect with the people and the world around us.
About the location:
Come meet us in Atlanta and discover what fun, Southern style really means. Our vibrant capital city is the cultural heartbeat of the American South, attracting world-class chefs, business leaders, and celebrities for both work and play.
Stay at our Midtown Hotel, just steps away from the renowned High Museum of Art, the eclectic energy of Peachtree Street, and the beautiful green spaces of Piedmont Park.
Indulge in French-inspired luxury at Brasserie Margot, where classic French flavors blend seamlessly with modern elegance, or unwind and rejuvenate at our serene spa.
Experience the unique charm and lively spirit of Atlanta—your unforgettable Southern adventure awaits!
About Brasserie Margot:
Guests will enjoy an upbeat atmosphere, classic service, and a brasserie-style menu that promises to elevate every meal—breakfast, lunch, and dinner. Your expertise will be essential in promoting this extraordinary offering and enhancing our hotel's reputation.
What you will bring:
Two to three years as Executive Chef or Executive Restaurant Chef. The candidate will have a fine dining and progressive restaurant group or luxury hotel background, with a strong cooking knowledge of French cuisine, techniques, trends and French training.
What you will do:
Reporting to the Executive Chef, the candidate will oversee a two-kitchen, three-meal period operation. This includes managing Brasserie Margot, our three-meal specialty restaurant, leading Bar Margot, a popular high-volume bar, and directing the creation and preparation of the In-Room Dining menu.
In the role, candidate should be able to perform the following functions at an optimal level:
Proactively supports the Executive Chef in providing leadership and management of kitchen department.
Strong ability to define restaurant food identity, quality and direction of menu. This includes menu creation, seamless roll out, accurate food cost measurements.
Must have prior experience in high volume operations within high quality environments.
Support executive chef in administrative roles to establish high revenue streams and profitability in all outlets (Birchstreet, Heath, Avero, Steritech, ecosure, P&L, food cost management tools etc.)
Contribute to the creative process in all outlets by challenging his superiors and peers.
Proactively steps into service/expediting when needed.
Strong focus on product and product enhancements in all outlets and when necessary, banquets.
Proactively aligns himself with strategic decisions to support all F&B concepts – result driven.
Ability to form teams and keep teams engaged for the established goals in the process of opening this restaurant.
Ensure restaurant outlets maintain a high level of consistency in quality of food product, preparation, and presentation with daily pre-meal tastings and briefings with staff.
Train, motivate, supervise and discipline all staff, including Sous Chefs.
Effectively plan and develop menus for the property considering factors such as product availability, food and service cost, marketing conditions, and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Communicating regularly with the Executive Chef & Director of Food & Beverage regarding problems, irregularities and concerns and providing courses of action.
Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
Observe the daily conditions of all physical facilities and equipment and make recommendations for improvements as needed.
Manage preventive maintenance plan for kitchen equipment in collaboration with Director of Engineering.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policymaking, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
Perform other tasks or projects as assigned by the Director of Food and Beverage, Executive Chef and hotel management and staff.
Must be willing to work a flexible schedule to accomplish all major responsibilities and be willing to accept assignments on a needed basis, to promote teamwork. This will include early mornings, evenings, weekends and holidays.
What we offer:
• Competitive Salary, wages, and a comprehensive benefits package.
• Excellent Training and Development opportunities.
• Employee Discount for stays at any Four Seasons worldwide.
• Complimentary Dry Cleaning for Employee Uniforms.
• Complimentary Employee Meals.
