Chef de Cuisine

1 day ago Be among the first 25 applicants

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.

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, and an 18‑hole golf course, bowling and movie theater experiences, and an exclusive private club.

Plan, organize, control and direct the work of employees in the Culinary Department for an exclusive specialty fine‑dining restaurant. Responsible for outlet food preparation while ensuring superior quality and consistency in preparation of all food items.

• 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.
• 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.
• Meet 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.
• Review daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases and meetings/appointments.
• Ensure 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.
• Maintain daily/weekly payroll record for submission to payroll.
• Control 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.

• 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…