Executive Chef - Luxury Hotel Culinary Leader

Four Seasons Hotels and Resorts; Miami (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical, Dental, Vision benefits

Retirement Plan

Exclusive travel programs

Learning & development opportunities

Job summary

Four Seasons Hotel Miami is seeking an inspiring and accomplished Executive Chef who shares our passion for culinary excellence and hospitality. As the leader of our culinary operations, you will oversee the creation and delivery of memorable dining experiences across the property, inspiring your team to uphold Four Seasons’ high standards.

This hands-on role requires strong leadership, financial acumen, and creativity in menu development.

Qualifications

• Culinary leadership experience in luxury hotel or upscale dining.
• Minimum 2 years in management within a fast-paced kitchen.
• 3+ years in upscale or fine-dining environments.
• Strong financial acumen with budgets, labor, and inventory.

Responsibilities

• Lead, mentor, and develop the culinary team to achieve excellence.
• Oversee kitchen operations, ensuring quality, consistency, and service.
• Direct menu planning and innovative development of offerings.
• Manage budgets, labor, purchasing, and inventory efficiently.
• Oversee staffing, scheduling, performance, and development in a unionized setting.
• Ensure food safety and compliance with standards and regulations.
• Collaborate with F&B leadership to ensure seamless operations and guest satisfaction.

Skills

Culinary leadership

Budget management

Staff development

Food quality control

Communication

Team collaboration

Education

Culinary degree

Job description

Four Seasons Hotel Miami is seeking an inspiring and accomplished Executive Chef who shares our passion for culinary excellence and hospitality. As the leader of our culinary operations, you will oversee the creation and delivery of memorable dining experiences across the property, inspiring your team to uphold Four Seasons’ high standards.

This hands-on role requires strong leadership, financial acumen, and creativity in menu development.