Summary
Date Posted: Monday, March 03 2025, Base Salary: Not Disclosed

JOB DETAILS:
As the Executive Chef, you will oversee all aspects of the kitchen, ensuring the highest standards of food quality, presentation, and service. You will work in collaboration with the Food & Beverage Director to drive the culinary vision, focusing on sustainable, innovative, and locally inspired menus while delivering memorable guest experiences. The role requires a firsthand leader with expertise in training, mentoring, and developing a diverse kitchen team in a challenging but rewarding.

Main Responsibilities
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• The ability to plan and develop menus for the Lodge considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the Lodges pricing policy.
• The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• The ability to prepare a daily payroll report.
• The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
• The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases and promotions as warranted.
• The ability to hold regular meetings with the kitchen team as well as attend and participate in all required meetings.
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• The ability to coordinate with the Food and Beverage Director, any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• The ability to ensure that sanitation standards as set forth by Four Seasons comply as well as the cleanliness and neatness of the kitchen.
• The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• The ability to develop and ensure a safe working environment for people to work.
• The ability to set up control systems, which will assure quality and portion consistency.
• The ability to create proper purchasing specifications.
• The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• The ability to monitor and review food presentations and make recommendations for needed changes.
• The ability to supervise and coordination with the Executive Steward all assigned duties of the stewarding department.
• The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items.
• The ability to communicate with the purchasing department to ensure a top quality, timely deliveries, and fair price.

Work Hours: 8

Experience in Months: 24

Level of Education: Associate Degree

Job application procedure

Interested and qualified? Click here

All Jobs

QUICK ALERT SUBSCRIPTION