Executive Chef (Shipboard)

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.

With elegant lines and sweeping ocean views, our spectacular yacht is home to 95 expansive suites and guest rooms, alongside a world-class choice of dining, wellness, and entertainment. It delivers numerous industry firsts to the yacht category — including the largest accommodations in the class, virtually endless ways to connect and configure suites, and Four Seasons unparalleled hospitality extended across the world’s oceans for the very first time.

679 ft in length // 34,000 Gross Tonnage// 95 Suites // 1:1 Guest/Staff Ratio

Each of the yacht’s 95 suites offers panoramic views through floor-to-ceiling windows and access to expansive private terraces.

The Shipboard Executive Chef plays a vital role in the culinary leadership of the yacht, contributing to strategic and operational decisions regarding all food and beverage operations. This position oversees the culinary offerings across various dining venues, including restaurants, bars, lounges, in-suite dining, stewarding, and crew dining areas.

The Executive Chef's primary responsibility is to deliver exceptional food quality and service while leading, mentoring, and developing the culinary team through a heart-centered leadership approach. Collaboration with the Yacht’s General Manager, Director of Food & Beverage, and Restaurant Manager is essential for creating and implementing innovative culinary concepts, managing budgets, and upholding the highest standards of service and hygiene.

• A degree in Hospitality Management is preferred but not required. Relevant backgrounds in Leadership Management, Culinary Arts, Business Administration, or related fields will be considered. Advanced certifications or diplomas in Culinary Arts, Food & Beverage Management, or Food Safety are highly desirable.
• Minimum of 7–10 years of progressive culinary experience, including at least 5–7 years at the Executive Chef level in a senior leadership capacity.
• Proven experience in luxury hospitality environments is strongly preferred, and shipboard experience is preferred, but not mandatory.
• Demonstrated excellence in leadership, strategic planning, and operational execution is essential. Candidates must possess outstanding communication skills with strong proficiency in English.
• Solid experience with food and beverage operational systems is required. Experience within Michelin-starred restaurants or luxury hotels is highly regarded.