Executive Chef

Four Seasons Hotels & Resorts

Oahu, Hawaii, United States
Menu planning and development
Labor and operating expense control
Sanitation and cleanliness standards
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

Job Summary

  • 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.
  • 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.
  • Four Seasons has been ranked in FORTUNE Magazine’s 100 Best Companies to Work For since 1998.

Matching Summary

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.

Skills & Requirements

Must-have

  • Menu planning and development
  • Labor and operating expense control
  • Sanitation and cleanliness standards
  • Quality and portion consistency
  • Employee selection and training

Nice-to-have

  • Spirit of aloha
  • Creativity and innovation
  • Genuine heart
  • Luxury with genuine heart

Key Requirements

  • Five to seven years experience
  • College degree or equivalent experience
  • Legal work authorization in the United States

Work Rights

Legal work authorization required

Tailored Resume

Cover Letter