Executive Chef – Four Seasons Resort O’ahu at Ko Olina, Oahu, Hawaii. Key Responsibilities Provide leadership and management for the Culinary Department to ensure growth, profitability, and alignment with Four Seasons standards. Coordinate selection, training, development, and evaluation of kitchen employees and managers. Plan and develop menus considering product availability, cost, marketing, and business volume; set menu pricing for net profit. Control labor and operating expenses through budgeting, purchasing decisions, policy making, and inventory control. Ensure sanitation standards and compliance with local, state, and federal regulations. Set up control systems to assure quality, portion consistency, and purchasing specifications. Communicate with employees and managers and attend regular operational meetings to coordinate between departments. Required Qualifications College degree in hotel/restaurant management or culinary arts, or equivalent experience. 5–7 years experience in culinary/food & beverage department head positions. Working knowledge of Four Seasons cultural and core standards, policies, and SOPs. Proficiency in computer equipment and F&B computer systems. Proficiency in culinary production equipment and tools. Reading, writing, and oral proficiency in English. Legal work authorization in the United States. Compensation and Benefits Salary: $165,000 – $170,000 per year. Comprehensive benefits package, including complimentary accommodations at other Four Seasons hotels and resorts, complimentary dry cleaning for managers, complimentary meals, and more. Equality and Opportunity Four Seasons is an Equal Opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the EEOC is The Law information poster please visit #J-18808-Ljbffr