Executive Chef

Executive Chef

Four Seasons is currently looking for an Executive Chef.

Essential function of the job:

Reporting to Assistant Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following:

• Maintain and oversee the continual creation, development, and evolution of menus across all outlets, balancing innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability including seasonal menu changes/launches.
• Drive financial performance through effective management of food cost, productivity, purchasing, forecasting, inventory controls, and operational efficiencies including in Staff Cafeteria.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Partner with PR and Commercial teams to support culinary activations, promotions, media opportunities, partnerships, and brand positioning initiatives.
• Ensure consistency in the menu execution for all outlets, including Catering and Events
• Maintain exceptional standards of food quality, presentation, consistency, hygiene, sanitation, and safety in accordance with Four Seasons standards and all local, state, and federal regulations
• Conduct regular shift briefings and maintain clear communication with culinary and stewarding teams to ensure alignment, operational efficiency, and service excellence.
• Keep in direct contact with clients when necessary for special event planning, budgeting, and desired event execution
• Lead, inspire, develop and discipline when required; the culinary and stewarding teams through strong leadership, coaching, training, and performance management, fostering a culture of collaboration, creativity, accountability, and continuous development.
• Ensure all recipes, menu descriptions, production schedules, and operational materials are updated and communicated effectively.
• Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen
• Direct communication with Sales and Operations teams, ensuring to meet guest expectations and standards
• Actively contribute ideas and initiatives that enhance the guest experience, operational efficiency, and culinary environment.
• Maintain cleanliness and proper rotation of product in chillers
• Liaise daily with the Outlets Management Team to keep open lines of communication regarding guest feedback, quality control, service standards, etc
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure adherence to kitchen policies, procedures and service standards
• Other duties as assigned
• Requires reading, writing and oral proficiency in the English language
• Flexible schedule required to include weekends, holidays, and evenings

Qualifications and Skills:

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
• Five to seven years previous experience in multiple culinary/food & beverage department head positions.

What to Expect:

• Competitive Wage
• Salary range - $140K to $160K
• Be part of a cohesive team with opportunities to build a successful career with global potential
• Medical, dental, and vision insurance
• Holiday, vacation, and sick pay
• 401k participation with a company matching program
• Complimentary stays at Four Seasons worldwide (subject to availability)

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.