Chef de Cuisine, The Wager

Naples Beach Club, A Four Seasons Resort; Naples (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Lucrative salary

Medical, Dental, Vision, 401K

Time off plans

Complimentary hotel stays worldwide

Wellbeing initiatives

Diversity in workplace

Complimentary employee meals

Tuition reimbursement

Job summary

Naples Beach Club, a Four Seasons Resort, is seeking a Chef de Cuisine to direct culinary operations for The Wager, a coastal-inspired sports pub. Lead kitchen staff, oversee menu execution, ensure top quality, and uphold Four Seasons standards of cleanliness and safety.

The role requires luxury hospitality experience, strong leadership, and proficiency with culinary systems. Join a vibrant team delivering memorable guest experiences in a premier Florida resort.

Qualifications

• College degree in hotel/restaurant management or culinary arts.
• 2–3 years culinary managerial experience, e.g., Chef de Cuisine.
• Fine dining / luxury hospitality experience required.
• Working knowledge of culinary operations and systems.
• Ability to operate food & beverage computer systems.
• Proficient English reading/writing/speaking.
• Food handling or sanitation certifications preferred.

Responsibilities

• Oversee culinary operations for The Wager to ensure quality and consistency.
• Lead kitchen staff and manage menus, presentation, and waste control.
• Control labor and operating costs through scheduling and budgeting.
• Ensure sanitation standards meet Four Seasons and regulations.
• Maintain inventory, equipment, and portion control systems.
• Coordinate with departments and guests to ensure satisfaction.
• Orient and train kitchen personnel on policies and procedures.
• Review schedules, forecast demand, and manage events.
• Ensure stock levels and food cost control align with targets.
• Assist with setup, cleanliness, and support of operations.

Skills

Leadership

Staff development

Menu planning

Food safety

Cost control

Guest interaction

English proficiency

Beverage systems knowledge

Education

Bachelor's degree in hotel/restaurant management or culinary arts

Tools

Culinary production equipment operation

Job description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

About the Location

A rare gem on Florida’s Gulf Coast of Southwest Florida, Naples Beach Club, a Four Seasons Resort, is an exclusive collection of 156 luxurious beachfront private residences and a 222‑room hotel all within a 125‑acre walkable coastal village in the heart of Old Naples. Honoring local heritage and artfully reimagined for modern‑day elegance, the resort includes residents‑only facilities and amenities, a luxury spa and state‑of‑the‑art well‑being/fitness center, exquisite and diverse fine dining outlets, outdoor pursuits to include a tennis center, an 18‑hole golf course, bowling and movie theater experiences, and an exclusive private club. The first of its kind, the Naples Beach Club, a Four Seasons Resort, is paradise found.

About the Role

Plan, organize, control, and direct all culinary operations for The Wager, a lively coastal‑inspired sports pub known for grilled favourites, shareable plates, and a vibrant social atmosphere. Responsible for leading kitchen staff, overseeing food preparation and execution, and ensuring exceptional quality, consistency, and presentation of all menu items. Maintain high standards of food safety, efficiency, and guest satisfaction while supporting a dynamic dining experience that embodies camaraderie, fun, and great hospitality.

What You Will Do

• Coordinate the selection, training, development, and evaluation of employees and managers in the Culinary Department through effective management and leadership to ensure that established cultural and core standards are met; long‑range strategic operational planning. Prepare food items.
• Assist in the planning and development of menus for the fine‑dining restaurant, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• 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.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings, as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, interact directly with guests to ascertain satisfaction.
• Orients and trains kitchen personnel in Company, department and Chef partnership rules, policies and procedures.
• Meets with direct reports to review schedules, assignments, anticipated business levels, group event orders, post function sheets, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.
• Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases and meetings/appointments.
• Ensures that kitchen is stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.
• Maintains daily/weekly payroll record for submission to payroll.
• Controls food cost by reviewing sales and establishing purchasing specification, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Assist with set‑up and cleaning of operational areas.

What You Bring

• College degree preferably in hotel/restaurant management or culinary arts, or equivalent senior culinary experience.
• Two to three years previous experience in culinary managerial position. Preferably in a similar capacity of Chef de Cuisine, or specialty Chef.
• Fine dining operations/Luxury hospitality is a requirement.
• Requires a working knowledge of division and operating culinary operations.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Ability to read, write, and speak English.
• Must be able to obtain any required food handling or sanitation certifications required by local or state agencies. Preferred that candidate has already obtained.

What We Offer

• Lucrative salary!
• Market‑leading benefits package that includes: Medical, Dental, Vision, and 401K with employer matching all starting at 30 days!
• Time off plans starting on the day of hire!
• An opportunity to be a part of a cohesive team in an inclusive work environment!
• Complimentary and discounted hotel stays around the world!
• Wellbeing and mental health initiatives and focused company!
• Embracement and promotion of diversity in our workplace!
• Complimentary employee meals and beverages!
• Tuition reimbursement!

Schedule & Hours

Ability to work any scheduled days of the week and times of the day may vary based on business need, including holidays.

Equal Opportunity Employer

Four Seasons is an Equal Opportunity, Affir­mative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the ‘EEOC is The Law’ Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf