Executive Chef

Four Seasons Hotels and Resorts • Jacksonville, FL

12d • Onsite

About The Position

The Executive Chef forms part of the Hotel Leadership team and plays a key role in shaping the culinary vision and operational success of the Hotel and Residences. Central to the role is delivering an exceptional, sustainable dining experience that reflects the destination’s natural environment, brand positioning, and guest expectations. The Executive Chef is responsible for overseeing all culinary operations, ensuring consistent quality, creativity, and compliance with food safety and brand standards, while effectively managing food costs and resources. The role also carries responsibility for developing and leading culinary teams, supporting talent growth, and fostering a culture of excellence.

Requirements

• Proven experience as an Executive Chef or equivalent senior culinary leader in ultra‑luxury hotels or resorts, ideally including pre‑opening environments.
• Strong background in high‑end, multi‑outlet culinary operations, including fine dining, banquets, and bespoke guest experiences.
• Demonstrated expertise in sustainable cuisine, local sourcing, and seasonal menu development within a luxury context.
• Exceptional leadership and people development skills, with experience building teams from the ground up.
• Solid commercial and operational acumen, including food cost control, budgeting, and strategic planning
• Exceptional communication skills and command of English language

Responsibilities

• Lead the pre‑opening culinary concept development, including menus, kitchen layouts, equipment specifications, and operational workflows across all outlets.
• Define and execute the overall culinary vision, aligning with the hotel’s ultra‑luxury positioning, sustainability ethos, and destination identity.
• Oversee all kitchen operations (restaurants, bars, banquets, private dining), ensuring exceptional quality, consistency, and presentation.
• Champion a farm‑to‑table and locally driven approach, maximizing the use of the on‑site organic farm and regional producers.
• Establish and control food cost, budgeting, inventory, and procurement strategies in collaboration with Finance and Procurement teams.
• Ensure full compliance with food safety, hygiene, and local regulatory standards, as well as brand and corporate policies.
• Recruit, build, and lead high‑performing culinary teams, including succession planning and talent development during pre‑opening and beyond.
• Collaborate closely with Food & Beverage, Events, Sales, and Marketing to support signature experiences, hotel programming, and revenue goals.
• Drive innovation and continuous improvement, incorporating global culinary trends while maintaining authenticity and sense of place.
• Act as a culinary ambassador for the hotel, supporting media engagements, VIP events, owner relations, and special gastronomic initiatives.

Benefits

• Competitive salary and a comprehensive benefits package.
• Market-leading pay and benefits (Medical, Dental, Vision and Retirement Savings Plan)
• Complimentary accommodation at other Four Seasons Hotels and Resorts
• Complimentary dry cleaning for business clothing
• Complimentary Employee Meals
• Paid holidays, vacation, and sick days
• Culinary, retail and wellness experiences at special rates

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed