Executive Sous Chef – Luxury Oceanfront Kitchen Leader

Four Seasons Hotels Ltd; Kailua (HI); On-site; USD 123,000 - 138,000; Full time

Benefits offered by this job

An on-site Physical Therapist

24-hour access to Indoor and Outdoor-G

Holiday, Vacation & Sick pay

Robust Benefit Plan

Company Match 401K Plan

Laundered Employee Uniform

Free employee meals prepared by the CС

Complimentary stays at Four Seasons

Training and Development Opportunities

Employee Recognition Programs

Job summary

Four Seasons Resort Hualālai in Hawaii seeks an Executive Sous Chef with a passion for excellence to lead the kitchen team and deliver exceptional guest experiences. As a member of the Culinary team, you will drive discipline across disciplines to elevate food quality and service.

You will supervise staff, plan menus, manage labor and budgets, ensure sanitation, and maintain quality and consistency, with opportunities for development and industry-leading benefits.

Qualifications

• Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

Responsibilities

• Coordinate selection, training, development, and evaluation of kitchen staff.
• Assist in planning and development of menus and ensure consistent food presentation.
• Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control.
• Maintain sanitation standards set forth by Four Seasons and regulatory bodies.
• Maintain quality and portion control; monitor shipments and purchasing specs.
• Communicate with employees and managers to ensure operational needs and coordinate across departments.

Skills

Leadership

Menu planning

Budgeting

Sanitation standards

Quality control

Communication

Education

Hotel/Restaurant Management

Job description

Four Seasons Resort Hualālai in Hawaii seeks an Executive Sous Chef with a passion for excellence to lead the kitchen team and deliver exceptional guest experiences. As a member of the Culinary team, you will drive discipline across disciplines to elevate food quality and service.

You will supervise staff, plan menus, manage labor and budgets, ensure sanitation, and maintain quality and consistency, with opportunities for development and industry-leading benefits.