Executive Chef

About Four Seasons:

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.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Find your "pura vida", where adventure and relaxation meet. An unspoiled world of eco-luxury welcomes each guest to Latin America’s ultimate coastal retreat, offering unparalleled access to nature, adventure and relaxation. Central America’s exclusive Forbes Travel Guide Five-Star resort for six consecutive years, Four Seasons Resort Peninsula Papagayo, Costa Rica is the utmost location for adventure travellers, wellness seekers, culinary explorers, and cultural globetrotters. With customized itineraries for families and couples alike, we can’t wait for you to experience “Pura Vida” at Peninsula Papagayo.

Role & Tasks:

Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.

Requirements:

A collegedegree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

Five to seven years previous experience in multiple culinary/food & beverage department head positions.

Responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.

Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are complying aswell as the cleanliness and organization of the kitchen.

Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Work harmoniously and professionally with co-workers and supervisors.

General Responsibilities:

Make sure you read Empact (Employee Manual), the Internal Work Regulations (if you are a union member) and understand and comply with the hotel rules and regulations, in particular, the policies and procedures related to fires, hygiene, health and security.

Assume other obligations and responsibilities that, although you are outside the normal routine, you are within the general scope the position.

Show up your duty on time wearing he correct uniform or attire and badge.

Maintain a high standard of personal appearance and hygiene and comply with the hotel and department standards of personal appearance.

Provide friendly, courteous and professional service at all times.

Comply with local legislation at all time, as appropriate.

Maintain good working relationships with colleagues and all other departments, through compliance with the Golden Rule.

Respond to any changes in the department as dictated by the needs of the industry, company or hotel.

Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within assigned work capacity, other including redistribution to alternative departments/areas if it’s necessary, to meet business demands and service needs to the guest

Ensured, as directed by your Manager, and after completing your initial job training, that you stay up to date with the Guide to Handling Dangerous Substances at work, as relevant to your role.