Executive Chef

Four Seasons Hotels Ltd

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.
  • Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume.
  • 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.

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 training and development

Nice-to-have

  • Spirit of aloha
  • Genuine heart
  • Creativity and innovation
  • Luxury guest experiences

Key Requirements

  • Five to seven years previous experience
  • College degree or equivalent experience
  • Working knowledge of division operations
  • Ability to operate culinary equipment
  • Legal work authorization in the United States

Work Rights

Legal work authorization required

Tailored Resume

Cover Letter