Executive Chef, Resort Okinawa

About the role

Four Seasons Resort and Private Residences Okinawa is recruiting an Executive Chef for its Operations department. The Executive Chef leads the Kitchen Department and sits on the Food and Beverage leadership team, which makes key strategic and operational decisions for the F&B operation. The resort is set on 100 acres of beachfront on Okinawa's west coast.

Key responsibilities

• Provide leadership and management of the Kitchen Department, setting plans of character, integrity and quality that support the long-term growth and profitability of the department, division and hotel.
• Develop innovative and creative culinary guest experiences across outlets, room service, banquets and bar, with sustainability and brand experiential signatures.
• Oversee the positioning of the outlets so they follow the integrity of the restaurant and bar concepts.
• Implement initiatives that drive sustainable change and improvement.
• Enforce food and safety protocols in line with Japan's hygiene guidelines and Four Seasons EHC standards.
• Manage food costs and labour costs in line with the hotel's financial goals.

Required profile

• 3 to 4 years as an Executive Chef or Executive Sous Chef.
• Luxury hotel or restaurant experience; managed and led a team of 30 to 40 culinary brigade.
• Asia experience preferred; pre-opening experience is an advantage.
• Culturally adaptable and able to fit into life and work in Japan.
• Legal work authorization for Japan.

Required skills

• Acute eye for detail and a passion for quality.
• Ability to develop, coach and mentor a diverse team.
• Strong culinary leadership and business acumen.

What we offer

• Competitive salary, wages and a comprehensive benefits package.
• Training and development opportunities.
• Complimentary accommodation at other Four Seasons hotels and resorts.
• 50% F&B outlet discount at other Four Seasons hotels in Japan.
• Complimentary employee meals and yearly health checks.
• Social insurance and a defined contribution benefit.
• 40 working hours per week, 10 days off each month (9 in February).