Executive Chef

Four Seasons Hotels and Resorts

11d • Onsite

About The Position

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. A luxury Oahu resort on the island's sunny Western Coast. Join us in Ko Olina and find your very own place of joy. Our beachfront island Resort sits on Oahu’s wild and rugged western coast, where vast ocean views and lively pools and lagoons provide the setting for an unforgettable adventure. Take the family for a ride on an outrigger canoe, splash around in the turquoise waters of our white-sand beach, play a round of golf as you weave through waterfalls at Ko Olina Golf Club, or spend the day reconnecting with your inner self at Naupaka Spa & Wellness Centre. The Four Seasons Resort O’ahu at Ko Olina is looking for Executive Chef who has a passion for excellence and the spirit of aloha. Provide leadership and management for the Culinary Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel. We invite you to join our ‘ohana at the Four Seasons Resort O’ahu at Ko Olina as we continue to curate unique experiences to our guests. We’re excited to bring the Four Seasons Experience to O’ahu where we infuse the unique local culture here in Hawai’I with Four Seasons. Our work environment pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity and innovation. Four Seasons has been ranked in FORTUNE Magazine’s 100 Best Companies to Work For since 1998. We’re looking for individuals with not only the right skills and attitude for the role, but also the aloha spirit!

Requirements

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Five to seven years previous experience in multiple culinary/food & beverage department head positions.
• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.
• Successful candidates must possess legal work authorization in the United States.

Responsibilities

• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. (20%)
• Effectively plan and develop menus for the hotel 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. (15%)
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel. (15%)
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. (10%)
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. (10%)
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
• Other related duties. (20%)

Benefits

• Four Seasons can offer what many hospitality professionals dream of – an opportunity to build a life-long career with global potential and a real sense of pride in work well done.
• In line with our plans for future growth, we are committed to staff levels that are in keeping with our extraordinary staff-to-guest ratios.
• We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we create an environment where they can flourish.
• Ultimately, our culture breeds success, and rewards it in many different ways.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Number of Employees: 501-1,000 employees