Executive Sous Chef

Four Seasons Hotels and Resorts•Kailua, HI

24d•$123,000 - $138,000

About The Position

The Executive Sous Chef is a member of the Culinary team at Four Seasons Resort Hualalai and works across disciplines to deliver an exceptional experience. The role leads the selection, training, development, and evaluation of Kitchen Department employees and managers, ensuring cultural and core standards are met and contributing to long-range strategic operational planning. The Executive Sous Chef assists with hotel menu planning and development, oversees consistent preparation and presentation of food, and manages labor and operating expenses through scheduling, budgeting, purchasing, and inventory control. The role ensures kitchen sanitation and cleanliness comply with Four Seasons standards and applicable regulations, maintains systems for food quality and portion consistency, monitors shipments against purchasing specifications, and communicates with employees, managers, and other departments to coordinate operational needs.

Requirements

Obtain a Tuberculosis (TB) clearance card as required by the Hawaii State Department of Health when working in food and beverage.
Three to five years of previous experience in a culinary/food and beverage line position, or one to two years in a supervisory or assistant manager position.
A college degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience.
Legal work authorization in the United States.

Responsibilities

Coordinate the selection, training, development, and evaluation of Kitchen Department employees and managers through effective leadership and management.
Ensure established cultural and core standards are met and contribute to long-range strategic operational planning.
Assist in planning and developing hotel menus.
Ensure consistent preparation and presentation of food items through production and demonstration.
Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control.
Ensure sanitation standards comply with Four Seasons standards and local, state, and federal regulations, and maintain kitchen cleanliness and organization.
Maintain systems to ensure food quality and portion consistency.
Monitor food shipments to ensure they meet purchasing specifications and foster awareness of food preparation and quality.
Communicate with employees and managers to meet operational needs.
Attend regular operational meetings to support coordination and cooperation between departments.