Residents Beach House - Chef de Cuisine - Temporary

Four Seasons Hotels and Resorts•Kailua, HI

11d•$84,400 - $105,500•Onsite

About The Position

The Chef de Cuisine is a member of the Four Seasons Resort Hualalai Culinary team and works across disciplines to deliver an exceptional experience. The role leads kitchen employees and helps ensure cultural and core standards are met, while contributing to long-range strategic planning for the outlet. The Chef de Cuisine assists with menu and recipe planning, oversees consistent preparation and presentation of food, and uses creative menu planning to minimize waste. The role controls labor and operating expenses through scheduling, budgeting, purchasing, and inventory management; ensures kitchen cleanliness and compliance with sanitation standards; and maintains controls for food quality and portion consistency. The position also coordinates with employees, managers, and other departments to meet operational needs, leads menu tastings and pre-meal meetings, and interacts with guests to assess satisfaction. During off-peak seasons, the Chef de Cuisine is expected to develop creative ways to drive business, including private meals in members’ homes, new lunch options, and innovative culinary programming.

Requirements

Two to three years of previous experience in culinary or food and beverage manager positions.
Must obtain a Tuberculous (TB) clearance card as required by the Hawaii State Department of Health when working in food and beverage.
Must possess legal work authorization in the United States.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline kitchen employees to ensure established cultural and core standards are met.
Contribute to long-range strategic planning for the outlet.
Assist in planning and developing menus and recipes.
Ensure consistent preparation and presentation of food items and use creative menu planning to minimize waste.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure compliance with Four Seasons and local, state, and federal sanitation standards, and maintain kitchen cleanliness and organization.
Maintain quality and portion consistency control systems; monitor food shipments against purchasing specifications and promote awareness of food preparation and quality.
Communicate with employees and managers to meet operational needs.
Coordinate menu tastings and pre-meal meetings to educate staff about food taste and preparation methods.
Attend operational meetings to coordinate and cooperate effectively across departments.
Interact directly with guests to assess satisfaction.
In off-peak seasons, develop creative business-driving initiatives, including private lunches and dinners in members’ homes, lunch options to increase covers, and innovative culinary programming.