Executive Chef

About the role

The Executive Chef is part of the Food and Beverage leadership team at Four Seasons Resort at Sharm El Sheikh, helping make key strategic and operational decisions for the hotel's Food and Beverage operation. The role is full time.

Key responsibilities

• Coordinate the selection, training, development and evaluation of kitchen staff and managers so that cultural and core standards are met, and plan the outlet's long-term strategy
• Plan and develop menus based on product availability, food and service costs, market conditions and business volume, set prices for daily menus that yield net profit, and help decide on menu printing, layout, posting and distribution
• Control labour and operating expenses through planning, budgeting, purchasing decisions, policy making and inventory control, and find creative ways to control costs and generate revenue
• Ensure compliance with Four Seasons' sanitation standards and local, state and federal regulations, and keep the kitchen clean and organised
• Set up control systems for quality and portion consistency, define purchasing specifications and monitor operating criteria

Required profile

• Five to seven years of experience in multiple culinary or food and beverage department head positions
• College degree preferably in hotel/restaurant management or culinary arts, or equivalent experience
• Working knowledge of division operations and Four Seasons' cultural standards, policies and standard operating procedures
• Reading, writing and oral proficiency in English

Required skills

• Ability to operate computer equipment and food and beverage computer systems
• Ability to use culinary production equipment and tools

What we offer

• Competitive salary, wages and a comprehensive benefits package
• Training and development opportunities
• Employee discount on stays at any Four Seasons property worldwide
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals