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:

A rare gem on Florida’s Gulf Coast of Southwest Florida, Naples Beach Club, a Four Seasons Resort, is an exclusive collection of 156 luxurious beachfront private residences and a 220-room hotel all within a 125-acre walkable coastal village in the heart of Old Naples. Honoring local heritage and artfully reimagined for modern-day elegance, the resort includes residents-only facilities and amenities, a luxury spa and state-of-the-art well-being/fitness center, exquisite and diverse fine dining outlets, outdoor pursuits to include pickleball, tennis, and an 18-hour golf course, bowling and movie theater experiences, and an exclusive private club. The first of its kind, the Naples Beach Club, a Four Seasons Resort, is paradise found.

About The Role

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

What You Will Do

• Be a part of the pre-opening team.
• 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 that 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 Chef Partnerships.

Physical Requirements

• Lifting/pushing/pulling/carrying required – carry food items and materials, operate culinary production equipment and tools.
• Bending/kneeling required – retrieve food items and culinary production equipment and tools.
• Mobility required – supervise, demonstrate, and expedite in various kitchen areas.
• Continuous standing required – supervise, demonstrate, and expedite in various kitchen areas.

What You Bring

• Pre-opening experience, project, and stakeholder management.
• Excellent personal presentation and interpersonal skills.
• College degree preferably in hotel/restaurant management or culinary arts, or equivalent experience.
• Five to seven years of previous experience in multiple culinary/food & beverage department head positions.
• Requires working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Ability to read, write, and speak English.
• Must be able to obtain any required food handling or sanitation certifications required by local or state agencies.
• This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends, and holidays. Day and evening shifts.

What We Are Offering You

Four Seasons believes in offering the best to the best when it comes to employee benefits! Here is what we are offering you:

Learn more about what it is like to work at Four Seasons-visit us:

• Lucrative salary.
• Market-leading benefits package including Medical, Dental, Vision, and 401K with employer matching starting at 30 days.
• Time off plans starting on the day of hire.
• Opportunity to be part of a cohesive team in an inclusive work environment.
• Complimentary and discounted hotel stays around the world.
• Wellbeing and mental health initiatives.
• Embracement and promotion of diversity in the workplace.
• Complimentary employee meals and beverages.
• Tuition reimbursement.

• Pre-opening experience, project, and stakeholder management.
• Excellent personal presentation and interpersonal skills.
• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• Five to seven years of experience in multiple culinary/food & beverage department head positions.
• Working knowledge of division operations and Four Seasons standards.
• Ability to operate culinary production equipment and tools.
• Ability to read, write, and speak English.
• Flexible schedule with the ability to work all shifts, weekends, and holidays.