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:

Beachfront relaxation on north Africa’s Mediterranean coast. In the heart of Tunisia’s vibrant and exotic capital city, our modern Mediterranean oasis offers a calm, laid-back beachfront escape alongside this bustling business hub. Relax at our Spa and pools, stay connected with state-of-the-art business services, or take a step back in time – more than 3,000 years of ancient civilization are at your fingertips.

BASIC PURPOSE: 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.  

ESSENTIAL FUNCTIONS:

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 in compliance as well 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. 

Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

Work harmoniously and professionally with co-workers and supervisors.

NON-ESSENTIAL FUNCTIONS:

Prepare food items. Assist with set-up and cleaning of operational areas. Create and post employee schedules.

KNOWLEDGE AND SKILLS:

Education:   College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

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

Skills and Abilities:  

Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. 

Working knowledge is generally learned on-the-job.

Requires ability to operate computer equipment and other food & beverage computer systems.

Requires the ability to operate and utilize culinary production equipment and tools.

Requires reading, writing and oral proficiency in the French and English languages.