Chef de Cuisine, The Wager

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.

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 222‑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 a tennis center, an 18‑hole 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.

Plan, organize, control, and direct all culinary operations for The Wager, a lively coastal‑inspired sports pub known for grilled favourites, shareable plates, and a vibrant social atmosphere. Responsible for leading kitchen staff, overseeing food preparation and execution, and ensuring exceptional quality, consistency, and presentation of all menu items. Maintain high standards of food safety, efficiency, and guest satisfaction while supporting a dynamic dining experience that embodies camaraderie, fun, and great hospitality.

• Coordinate the selection, training, development, and evaluation of employees and managers in the Culinary Department through effective management and leadership to ensure that established cultural and core standards are met; long‑range strategic operational planning. Prepare food items.
• Assist in the planning and development of menus for the fine‑dining restaurant, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• 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.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings, as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, interact directly with guests to ascertain satisfaction.
• Orients and trains kitchen personnel in Company, department and Chef partnership rules, policies and procedures.
• Meets with direct reports to review schedules, assignments, anticipated business levels, group event orders, 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 kitchen is stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.
• Maintains daily/weekly payroll record for submission to payroll.
• Controls food cost by reviewing sales and establishing purchasing specification, storeroom requisition systems, product storage requirements, standardization recipes…