Executive Chef Four Seasons Hotel

The Executive Chef is responsible for all food production in Spuntino Restaurant, Duchess Tea Lounge, Loulou Plage, The Bar, In-Room Dining and the Employee Restaurant. The Executive Chef is also responsible of the Stewarding department to ensure highest cleaning practices are in place at all times.

The Executive Chef will develop menus, food purchase specifications and recipes. Supervise the kitchen and stewarding teams. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards at all times.

Essential Functions:

• Plans menus for all food outlets in the Resort.

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Approves the requisition of products and other necessary food supplies.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Establishes controls to minimize food and supply waste and theft.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Develops standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu-selling prices.

• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

• Attends food and beverage staff and management meetings.

• Consults with the Food & Beverage Director about food production aspects of special events being planned.

• Cooks or directly supervises the cooking of items that require skillful preparation.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Evaluates food products to assure that quality standards are consistently at the highest level.

• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

• Evaluates products to assure that quality, price and related goods are consistently met.

• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Provides training and professional development opportunities for all kitchen staff.

• Ensures that representatives from the kitchen attend service lineups and meetings.

• Periodically visits dining area when it is open to welcome members.

• Support safe work habits and a safe working environment at all times.

• Perform other duties as directed.

• Interview, select, train, supervise, counsel and discipline all employees in the department.

• Provide, develop, train, and maintain a professional work force.

• Ensure all services to members are conducted in a highly professional and efficient manner.

• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Preferred Qualifications and Skills

• Lead and direct the culinary team

• Ensure Culinary Standards including recipe compliance and food quality

• Manage food costing, controls, and compliance

• Develop fine dining menus and culinary offerings

• Have high expectations for customer service and quality of food

• Have the ability and willingness to develop and train frontline employees

• Have a passion for food and innovation

• Ability to create marketing strategies and promotional menu items with Chef to increase business volumes

• Service Passion for Luxury Hospitality and have an eye to details

• Preferably with Experience in Luxury Hotel/Resort or similar

• At least 6 years of experience in the culinary, food and beverage, or related professional area

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace

• Ability to read and speak and write English.

• Service Passion for Luxury Hospitality and have an eye to details.