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

What you will do

• Lead and inspire the Culinary team through strategic workforce planning, coaching, performance management, and talent development to foster a culture of excellence and accountability.
• Drive culinary innovation by designing, developing, and optimizing menus that balance guest satisfaction, market trends, operational efficiency, and profitability.
• Champion financial performance by managing departmental budgets, P&L results, labor costs, food costs, purchasing strategies, and revenue-enhancement initiatives.
• Ensure operational excellence by maintaining the highest standards of food quality, consistency, presentation, and guest experience across all culinary outlets.
• Oversee compliance and food safety by implementing and enforcing HACCP standards, sanitation protocols, and all applicable regulatory requirements.
• Collaborate strategically with Food & Beverage, Finance, Purchasing, Stewarding, and Human Resources leaders to support business objectives and operational success.
• Optimize resource management through effective inventory controls, procurement practices, equipment planning, and cost-conscious operational decision-making.
• Cultivate a high-performance culture by conducting evaluations, developing succession plans, recognizing achievements, and driving employee engagement initiatives.
• Analyze and improve business results by reviewing operational metrics, guest satisfaction surveys, quality audits, and action plans to continuously elevate performance.
• Act as the culinary ambassador of the hotel by fostering innovation, strengthening interdepartmental partnerships, and ensuring alignment with brand standards and organizational values.

Desired Candidate Profile

Education : College degree preferably specializing in hotel/restaurant management 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 French and English languages.