Executive Chef

Four Seasons; Lanai City (HI); On-site; USD 140,000 - 220,000; Full time

Job summary

The Four Seasons Resort Lanai is seeking an Executive Chef to lead all culinary operations across Nobu Lanai, Osteria Mozza, Malibu Farm, Views, In-Room Dining, Pool & Beach, Stewarding, and Pastry. You will build high-performing teams, drive culinary excellence, and ensure exceptional guest experiences in a luxury resort setting.

We require five to seven years of progressive culinary leadership and certification in ServSafe and Hawaii Food Handler's Card.

Qualifications

• Five to seven years of progressive culinary leadership experience.
• ServSafe and Hawaii Food Handler's Card are required.

Responsibilities

• Provide strategic leadership for all culinary operations, including talent acquisition, training, succession planning, performance management, and development of culinary leaders and team members.
• Oversee menu development and culinary innovation across all outlets, ensuring exceptional food quality, creativity, consistency, profitability, and alignment with guest expectations and business objectives.
• Develop pricing strategies, menu standards, and production procedures that maximize revenue while maintaining quality, presentation, and operational efficiency.
• Manage labor, food costs, purchasing, inventory, budgeting, forecasting, and operating expenses to achieve financial goals and maximize departmental profitability.
• Ensure compliance with Four Seasons standards and all local, state, and federal food safety, sanitation, health, and workplace regulations.
• Establish and maintain quality control systems, purchasing specifications, portion controls, and production standards to ensure consistency and operational excellence.
• Collaborate closely with hotel leadership and department heads to ensure seamless operations, effective communication, and exceptional guest experiences.
• Lead long-range culinary planning, operational strategy, and continuous improvement initiatives that enhance performance, innovation, and guest satisfaction.
• Foster a culture of excellence, creativity, accountability, and employee engagement throughout all culinary operations.
• Monitor industry trends, guest preferences, and market conditions to drive innovation, competitiveness, and continued growth across the culinary division.

Skills

Culinary leadership

Tools

ServSafe

Hawaii Food Handler's Card

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.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Located on the southeastern coast of the pristine island of Lāna'i, lies the secluded retreat of Four Seasons Resort Lāna'i, an oceanfront destination offering travelers a curated, personalized island escape. The five-star, five-diamond Resort offers outdoor restaurants, including Nobu Lāna'i, a kid's club, Tennis Garden, cultural programming, beach and pool with spacious seating areas nestled among tropical gardens, Hawanawana spa and luxury retail boutiques. Built on lava outcroppings, the award-winning Jack Nicklaus-signature golf course features ocean views on every hole. Island activities, many managed by Four Seasons include sunset sails and whale watch tours, horseback riding, sporting clays and archery, biking, hiking, and aerial adventures at Lanai Adventure Park or learn about Hawaiian wayfinding at the on-site observatory.

EXECUTIVE CHEF

The Four Seasons Resort Lāna'i is looking for visionary leaders who are passionate about creating exceptional guest and employee experiences, inspiring teams to achieve excellence, and embodying the Golden Rule in every interaction.

The Executive Chef provides strategic leadership and oversight for all culinary operations, including NOBU, Osteria Mozza, Malibu Farm, Views, In-Room Dining, Pool & Beach, Stewarding, and Pastry. This role drives culinary excellence, innovation, and operational performance while developing high-performing teams, ensuring exceptional food quality and guest satisfaction, and supporting the continued growth, profitability, and success of the department and hotel. Responsibilities include, but are not limited to:

• Provide strategic leadership for all culinary operations, including talent acquisition, training, succession planning, performance management, and development of culinary leaders and team members.
• Oversee menu development and culinary innovation across all outlets, ensuring exceptional food quality, creativity, consistency, profitability, and alignment with guest expectations and business objectives.
• Develop pricing strategies, menu standards, and production procedures that maximize revenue while maintaining quality, presentation, and operational efficiency.
• Manage labor, food costs, purchasing, inventory, budgeting, forecasting, and operating expenses to achieve financial goals and maximize departmental profitability.
• Ensure compliance with Four Seasons standards and all local, state, and federal food safety, sanitation, health, and workplace regulations.
• Establish and maintain quality control systems, purchasing specifications, portion controls, and production standards to ensure consistency and operational excellence.
• Collaborate closely with hotel leadership and department heads to ensure seamless operations, effective communication, and exceptional guest experiences.
• Lead long-range culinary planning, operational strategy, and continuous improvement initiatives that enhance performance, innovation, and guest satisfaction.
• Foster a culture of excellence, creativity, accountability, and employee engagement throughout all culinary operations.
• Monitor industry trends, guest preferences, and market conditions to drive innovation, competitiveness, and continued growth across the culinary division.

And More!

WHAT TO BRING

• Successful candidate must possess legal work authorization in United States (unless the candidate is currently in a managerial position at another Four Seasons location as they may qualify for a L-1 Visa sponsorship)
• The hospitality business functions seven (7) days a week, twenty-four (24) hours a day and scheduled days and times may vary based on need. Holidays and weekends availability is required.
• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card.
• ServSafe and Hawaii Food Handler's Card is required for this role
• Ability to stand for extended periods, lift up to 50 lbs, and push/pull as needed during shifts.
• Five to seven years of progressive culinary leadership experience, including current experience as an