Executive Chef of Auro Restaurant

Four Seasons Hotels and Resorts • Lee's Summit, MO

5d • $165,000 - $180,000

About The Position

The Four Seasons Resort and Residences is seeking a talented Executive Chef to lead our fine‑dining, 1‑Star Michelin restaurant, Auro. This is a Department Head–level position and is eligible for an annual incentive. The Executive Chef will report directly to the Director of Food and Beverage and will oversee the main restaurant’s full culinary operation. If you are passionate about the restaurant industry and have previous Michelin‑level experience, we would love to hear from you. The Executive Chef will guide the kitchen team, develop innovative menus, and craft memorable culinary experiences for both locals and visiting guests. The ideal candidate is creative, employee‑focused, and deeply passionate about food. Individuals with previous industry experience—especially those with established knowledge or relationships within the Bay Area—are strongly encouraged to apply.

Requirements

• High school education, cooking school or culinary institute education preferred.
• 5+ years prior management experience in a Michelin-caliber restaurant, hotel, or resort setting
• 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.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, decimals and work with mathematical such as probability and inference.
• Strong interpersonal and communication skills and the ability to be a team collaborator.
• Strong problem-solving skills, ability to handle difficult situations.
• Collaborative, calm under pressure, and committed to high standards of kitchen professionalism
• Ability to multi-task in a high volume and demanding environment.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.
• Must already be legally permitted to work in the United States.

Nice To Haves

• Individuals with previous industry experience—especially those with established knowledge or relationships within the Bay Area—are strongly encouraged to apply.

Responsibilities

• The Executive Chef of Auro is responsible for creating, developing, and implementing creative menus.
• They will provide leadership for the Auro Culinary Department by establishing plans of character, integrity, and quality which will result in the long-range continued growth and profitability of the department.
• The Executive Chef of Auro demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge.
• The Executive Chef of Auro is accountable for the quality and consistency of all products produced and served including the efficiencies, consistency, and costs.
• Responsible for control of labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
• Demonstrates a hands-on approach to all products produced and insuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items.
• Ensures that recipes are accurate and updated as needed.
• Ensures that all food products prepared meet the established specifications and standards.
• Ensures proper levels food product/items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• With a “Hands-on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
• Seeks to maintain knowledge of industry trends in the world of culinary.
• Maintains 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.
• Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations.
• Communicates variances from standards to all staff, including manager and Executive Committee.
• Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs.
• Ensures that all equipment is handled safely and with reasonable care.
• Prepares annual budget and makes recommendations for Department.
• Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.
• Attends all meetings and /or trainings sessions as required.
• Dynamic and highly visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal relationships.
• Collaborate with Auro Restaurant Manager and the Director of Food and Beverage, on key decisions pertaining to Auro operations.
• Maintain Forbes and Michelin standards for Culinary Team and Front of House staff.
• Partner closely with the Front of House Management to ensure communication, alignment, and consistency between Front of House and Back of House.
• To perform this job successfully, an individual must be able to perform each job duty satisfactorily.
• Fully competent in all aspects of the kitchen.
• Ability to define a problem, collects data, establish facts and forms conclusions.
• Ability to understand complex instructions and material.
• Ability to mentally process abstract ideas while delivering results.
• Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required.
• Ability to handle multiple tasks and works well in environment with time constraints.

Benefits

• Cigna Medical and Dental Benefit Options after 30 days of employment
• 401k Retirement
• 8 weeks of new parental leave pay after 1 year of employment
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary and discounted accommodation at other Four Seasons Hotels and Resorts
• Complimentary Employee Meals

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED