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 :

Since opening in 1962, The Ocean Club, A Four Seasons Resort, Bahamas has been a playground for celebrities and discerning travellers set along an 8-kilometre (5-mile) stretch of natural, white-sand beach on Paradise Island.

Connect with Bahamian beauty in an enclave of remarkable seclusion, where intimate low-rise buildings are immersed in 14 hectares (35 acres) of Versailles-inspired lawns and gardens.

Wake up to breakfast on your private balcony, then indulge in a restorative treatment in one of our Balinese-style spa villas or head out for a round of golf at Ocean Club Golf Course.

However you spend your day, be sure to join us back at Martini Bar and Lounge for a nightcap.

Under the deep blue of an endless Bahamian sky, wrapped in the turquoise waters of an exuberant sea, Four Seasons newest Resort, The Ocean Club, is nestled peacefully along a shore of delicate white sand beach.

The Ocean Club has a treasured history serving generations of luxury travelers.Expansive lawns and towering coconut palms provide an enchanting backdrop to the pristine beaches of Paradise Island.

The Ocean Club offers a rich roster of activities including water sports such as snorkeling, sailing and wind-surfing along with land-based activities including world-class golf and tennis plus a relaxing spa

The Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Resort.

The Executive Chef is responsible for four outstanding bars and restaurants along with In-Room Dining and Banquets. We welcome applications from experienced Executive Chefs with a resort background.

Caribbean experience is a plus.

This is an exciting time to join The Ocean Club, a Four Seasons Resort located in Nassau, Bahamas.

The Role of the Executive Chef

The Executive Chef oversees and supervises every facet of culinary operations, maintaining stringent quality standards throughout all stages of food preparation, production, and management across various dining venues and banquet facilities.

They guarantee the meticulous preparation of menu items and the correct handling and storage of all food items, adhering strictly to established standards.

Leading teams in operations, conventions, and production, they ensure kitchens consistently deliver nutritious, visually appealing, and flavorful dishes.

Additionally, they are accountable for menu design, budgeting, and managing food and labor expenses. Playing an active role in nurturing and training local talent is also among their responsibilities.

Key Functions

Interviews, hires, evaluate, rewards and disciplines kitchen personnel as appropriate.

Orients and trains kitchen personnel in Company and department rules, policies and procedures.

Trains kitchen staff in sanitation practices and establishes cleaning schedules, stock rotation schedules and other sanitary controls.

Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.

Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes preventative maintenance schedules in conjunction with Engineering for all equipment.

Immediately reports urgent repairs directly to Engineering. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.

Meets with direct reports to review schedules, assignments, anticipated business levels, banquet event orders, banquet plate up assistance, post function sheets, equipment needs, cleaning schedules, health / safety and sanitation follow up and any other information pertinent to meet business demands.

Reviews daily activities of the following : house count, forecasted covers by outlet, catering convention activities, purchases and meetings / appointments.

Ensures that kitchens are stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.

Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains daily / weekly payroll record for submission to payroll.

Plans and prices menus. Establishes portion sizes and standards of service for all menu items.

Controls food cost by reviewing sales and establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.

Ensures staff prepares menu items following recipes and yield guides according to departmental standards.

Ensures recipe cards, production schedules and plating guides are current and posted.

Ensures F&B service staff is informed of 86’d items and amounts of available menu specials throughout meal period.

Develops, tests and writes new menu items.

Researches local farm products, new suppliers, and special markets and attend gourmet shows and food & wine meetings.

Knowledge & 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 English language.

This is an exciting time to join The Ocean Club, a Four Seasons Resort.

Applicants that are interested in applying, please note that the position is based on The Ocean Club, A Four Seasons Resort Property located in The Bahamas and is available to those individuals who possess a legal ability to work in The Bahamas without sponsorship.