Restaurant Executive Chef

Four Seasons Hotels and Resorts•Miami Beach, FL

1d•Onsite

About The Position

The Restaurant Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Hotel or Resort. This is a Department Head level position. The role requires leading the hotel's kitchen operation in conjunction with the Executive Sous Chef, which includes problem resolution, disciplining of staff and overall leadership of the restaurant kitchen team. The Executive Chef will supervise, coordinate and maintain the specific creation and vision in planning preparation and production of all food items in the hotel. The role also requires full knowledge of financial management, including understanding of profit and loss statements, labor standards, operational expenses, and the budget process.

Requirements

Minimum 3 - 5 years previous Executive Chef experience in a luxury setting is required.
Must possess a positive attitude, be a self-starter and be comfortable working alongside a team of highly qualified culinarians.
Requires oral proficiency in the English language.
Candidates must have valid work authorization for the U.S.

Nice To Haves

A culinary degree qualification is preferred, however, not essential with relevant experience.
Other languages is a plus.
Experience with and knowledge of Italian cuisine is highly recommended.

Responsibilities

Lead the hotel's kitchen operation in conjunction with the Executive Sous Chef, which includes problem resolution, disciplining of staff and overall leadership of the restaurant kitchen team.
Supervise, coordinate and maintain the specific creation and vision in planning preparation and production of all food items in the hotel.
Have full knowledge of financial management, which includes understanding of profit and loss statements, labor standards, operational expenses, and budget process.