Executive Chef

About the role

The Executive Chef leads the culinary operations of the Four Seasons resort in Anguilla, overseeing all food outlets and ensuring exceptional dining experiences for guests. This senior position combines creative menu development with rigorous operational control to drive quality, profitability, and guest satisfaction.

Key responsibilities

• Design and plan menus for all resort food outlets, aligning with brand standards and guest expectations.
• Schedule, coordinate, and supervise chefs, cooks, and kitchen staff to ensure efficient, cost‑effective food preparation.
• Approve requisitions, manage inventory, and control waste to meet budgeted labor and food cost targets.
• Maintain high standards of sanitation, cleanliness, and safety across all kitchen areas.
• Develop standard recipes, portion controls, and pricing structures to guarantee consistent quality and cost control.
• Prepare budgetary data, monitor actual financial results, and implement corrective actions as needed.
• Participate in food‑and‑beverage meetings and collaborate with the F&B Director on special events.

Required profile

• Proven leadership experience in a luxury hotel or resort kitchen, preferably at an executive level.
• Strong knowledge of culinary techniques, menu engineering, and food cost management.
• Excellent organizational and communication skills, with a focus on team development and safety.

Required skills

• Food safety and sanitation compliance
• Menu planning and recipe development
• Budget and cost control
• Culinary arts expertise