We are looking for an Executive Chef who will provide leadership and management for the hotel’s culinary department. Support the goals of the Director of F&B. Plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Four Seasons’ culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service. 

Responsibilities include but are not limited to: 

• Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department. Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed. 
• Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus. 

• Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience. 
• Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide on-going training and development of talent. 
• 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. 
• 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. Ensure proper certification and training for all staff. 
• 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. 

• 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. 
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. 
• Work harmoniously and professionally with co-workers and supervisors. 

KNOWLEDGE AND SKILLS: 

• Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. 
• Experience: Five to seven years previous experience in multiple culinary/food & beverage department head positions. Including Banquets  
• Skills and Abilities:  Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• 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. 
• No. of employees supervised: Approximately 40-50 
• Travel required: Some travel is required for training, conferences, and special events.