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: On Colombia’s Caribbean coast, in the historic city of Cartagena, Four Seasons is revitalizing a collection of landmark buildings dating as far back as the 16th century. Experience the authentic charm of the Getsemaní neighbourhood, where timeless style infuses the 131 accommodations, including 27 suites. Connect to the lively social scene in four restaurants and lounges. Entertain in two ballrooms. Then unwind at the Spa, Fitness Centre and two rooftop pools. With timeless style and legendary service, Four Seasons is shaping Cartagena’s new cultural focal point. About the role The restaurant chef is responsible for the operation of the kitchen, maintaining high standards of quality and ensuring customer satisfaction. They also support the Executive Sous Chef with administrative tasks. Responsibilities Ensure that the assigned kitchen is managed efficiently according to the established concept, providing courteous, professional, efficient, and flexible service at all times, following Four Seasons performance standards. Have a complete understanding of the job and the ability to supervise, correct, and demonstrate all duties and tasks both in the assigned workplace and by the Task List. Ensure that the Task List is reviewed and changed as needed based on customer expectations and operational philosophies. Assign responsibilities to the staff in charge, effectively managing primarily in multitasking and checking their performance periodically. Establish and strictly observe inventory for all operational equipment, supplies, inventory items, and ensure that the center is adequately equipped. Conduct a monthly inventory check on all operational equipment and supplies. Control the storage of items and the careful use of all operational equipment and supplies. Conduct daily pre-shift reports to employees about preparation, service, and menu. Coordinate with the Food and Beverage Department on daily operations and quality control. Have a deep understanding and knowledge of all food and beverage products on the menu and possess the ability to recommend combinations and alternative sales if necessary. What you will bring to the team Culinary technician (mandatory) Minimum of 2 years of experience leading kitchens. Knowledge of professional cooking and understanding of defined standards in preparation and modern cooking techniques, such as classic and molecular cooking techniques, types of cuts, aging, etc. Knowledge of hygiene guidelines and food handling Intermediate-advanced conversational English (B2) (mandatory) Expert in grilling and meats Intermediate proficiency in computer tools. Knowledge in resource optimization and cost management. Leadership of dynamic work teams What We Offer Competitive salary. Indefinite term contract Training and development opportunities Complementary accommodation in other Four Seasons Hotels and Resorts Complementary meals during work hours Uniform laundry service Availability Availability from 8 am to 11 pm with the possibility of occasional night shifts. #J-18808-Ljbffr