Executive Chef

About the role

Four Seasons Hotel Rabat Kasr Al Bahr in Morocco is looking for an Executive Chef to report to the Director of Food & Beverage. The role provides strategic leadership for all culinary operations, driving innovation, operational excellence, financial performance and talent development while maintaining the highest standards of food quality, creativity, consistency and guest satisfaction.

Key responsibilities

• Lead and coach the culinary team through workforce planning, training, performance management and succession planning
• Develop menus, drive culinary innovation and ensure food quality assurance
• Manage labor and food costs, oversee budgeting, forecasting, inventory control and purchasing
• Ensure compliance with food safety and sanitation standards
• Manage departmental budgets, identify revenue opportunities and review operational metrics to drive profitability
• Work with Food & Beverage leadership, Finance, Purchasing, Stewarding and People & Culture

Required profile

• Degree in Culinary Arts, Hotel Management, Restaurant Management or equivalent professional experience
• Minimum of five to seven years of progressive leadership in culinary or F&B management roles in luxury hotels, resorts or internationally recognized brands
• Experience managing large kitchens, developing culinary concepts and leading diverse teams
• Fluency in English and French; knowledge of Arabic is an advantage; eligibility to work in Morocco

Required skills

• In-depth knowledge of HACCP principles, food safety regulations and sanitation standards
• Budgeting, forecasting, food cost control, labor management and profit optimization
• Proficiency with food and beverage systems, inventory management tools and computer applications

What we offer

• Competitive compensation and a comprehensive benefits package
• Employee rates and stay benefits at Four Seasons properties worldwide
• Complimentary employee meals and uniform dry cleaning
• Training, development and leadership growth opportunities