Executive Chef, Resort Okinawa

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.

Operations - Department Head - 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 Hotel or Resort.

Four Seasons Resort Okinawa

The Executive Chef provides 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.  

• 3 to 4 years as an Exec Chef or Exec Sous Chef position
• Luxury Hotel / restaurant experience
• Managed and led a team of 30 to 40 culinary brigade
• Asia experience is preferred
• Pre-opening experience is advantage

• A leader who is culturally adaptable and sensitive, and the adopts well to the various nuances of living and working in Japan.

• Someone who fosters care, engages and leads by example. Aligns with the Four Seasons ethos.
• Capacity to develop, coach, mentor and inspire team working in a diverse background
• Ability to learn & understand the local drivers of employee engagement, and develop an engaged workforce rooted in FS golden rule & values

• The Chef must have an acute eye for detail and a passion for quality, driving a culture of excellence across all aspects of the guest experience.
• Emphasis on developing innovative and creative culinary guest experiences in F&B, across outlets, room service, banquets and bar sustainability and brand experiential signatures to differentiate the hotel in the city.
• Strong culinary leadership to oversee the positioning of the outlets - ensure we are following the integrity of the restaurant and bar concept
• Ability to successfully implement and drive initiatives to achieve sustainable change and improvement
• Strong emphasis on food and safety protocols, in line with Japan's hygiene guidelines and FS EHC standards

• A deep understanding of hotels financial goals and expectations is essential, ensuring alignment with operational strategies.
• Demonstrate strong business acumen with strong focus in managing food costs, labor costs
• Ability to establish and communicate clear vision and strategy

•     40 working hours per week. 

•     10 days off every month except February　（9 days）