Executive Sous Chef

Executive Sous ChefFour Seasons Hotel Silicon Valley is currently looking for an Executive Sous Chef.Essential function of the job: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 EventsMaintain exceptional standards of food quality, presentation, consistency, hygiene, sanitation, and safety in accordance with Four Seasons standards and all local, state, and federal regulationsConduct 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 executionLead, 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 kitchenDirect communication with Sales and Operations teams, ensuring to meet guest expectations and standardsActively contribute ideas and initiatives that enhance the guest experience, operational efficiency, and culinary environment.Maintain cleanliness and proper rotation of product in chillersLiaise daily with the Outlets Management Team to keep open lines of communication regarding guest feedback, quality control, service standards, etcBalance operational, administrative and Colleague needsEnsure proper staffing and scheduling in accordance to productivity guidelinesEnsure adherence to kitchen policies, procedures and service standardsOther duties as assignedRequires reading, writing and oral proficiency in the English languageFlexible schedule required to include weekends, holidays, and eveningsQualifications and Skills:College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is requiredFive to seven years previous experience in multiple culinary/food & beverage department head positions.What to Expect:Competitive WageSalary range - $115K to $125KBe part of a cohesive team with opportunities to build a successful career with global potentialMedical, dental, and vision insuranceHoliday, vacation, and sick pay401k participation with a company matching programComplimentary 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.