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:

Oceanfront splendour in perfect harmony with nature. Surrounded by white-sand beaches and black-lava landscapes, Four Seasons Resort Hualalai is perfectly situated for all kinds of island adventures. The spirit of Hawaii, from its long-held traditions to its inspired art, informs every detail of our idyllic retreat.
The Four Seasons Resort Hualalai is looking for a MILLER & LUX Executive Chef . Candidates with a passion for excellence, e xpertise in hospitality operations and proven leadership experience are invited to apply for a career with Four Seasons. As a member of the C ulinary team, the Hualalai Grille Restaurant Executive Chef wo rks across disciplines to deliver an exceptional experience.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen to ensure that established cultural and core standards are met; long -range strategic planning for outlet. Develop assistant managers and create succession planning for internal growth opportunities.
• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• 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.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
• In off-peak seasons, drive business creatively . Focus on expanding offers beyond business hours to include private lunches/dinners in member’s homes, creative lunch options to drive covers and to take an innovative approach towards culinary programming.
• And More !