Chef de Cuisine - Talavera

Four Seasons Hotels and Resorts • Scottsdale, AZ

36d • Onsite

About The Position

Four Seasons Resort Scottsdale is seeking a Chef de Cuisine to lead the culinary team at Talavera, our signature modern Spanish steakhouse featuring prime cuts, fresh seafood and seasonal ingredients against the backdrop of the Sonoran Desert. The Chef de Cuisine will oversee daily culinary operations, inspire and develop the team, and drive excellence across menu development, food quality, presentation and financial performance. This is an exciting opportunity for a passionate and creative culinary leader who thrives in a high-energy luxury environment and is eager to grow alongside an ambitious team while delivering exceptional Four Seasons experiences.

Requirements

• 3–5 years of Sous Chef or Culinary Manager experience in a luxury hotel, resort or high-end restaurant environment.
• Strong experience with Spanish-influenced cuisine, with a demonstrated understanding of à la carte, all-day dining and/or In-Room Dining operations.
• Banquet and catering experience, with the flexibility and versatility to contribute across all aspects of a resort culinary operation, not simply as an à la carte specialist.
• A high-energy, creative and organized leader who builds strong relationships, develops culinary talent and fosters a collaborative team environment.
• U.S. work authorization is required, unless the candidate is currently in a managerial position at a Four Seasons location. Current Four Seasons managers may qualify for L-1 visa sponsorship.

Responsibilities

• Lead and inspire the Talavera culinary team, overseeing daily kitchen operations, training and development, communication, and performance.
• Drive culinary excellence through menu development, recipe design, food presentation, quality standards and the use of fresh, seasonal and local products.
• Manage kitchen operations and financial performance, including food cost, inventory, purchasing, labor and weekly culinary labor planning.
• Oversee kitchen organization and execution across prep, line stations, storage and service periods while ensuring seamless transitions between operations.
• Collaborate across the Food & Beverage division, supporting Banquet and Catering operations, participating in business reviews, and acting as a culinary department leader in the absence of the Executive Chef or Executive Sous Chef.

Benefits

• Comprehensive health benefits including medical, dental, vision, and life insurance
• 401(k) plan with company match
• Exclusive employee rates at Four Seasons Hotels & Resorts worldwide
• Complimentary uniforms with dry cleaning service
• Complimentary shift meals and on-site parking
• Career growth opportunities, including learning programs and tuition reimbursement
• A culture of care, respect, and inclusion
• Recognition programs, employee events, and a strong sense of community

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed