Executive Chef

Four Seasons Hotels and Resorts•Palo Alto, CA

8d•$140,000 - $160,000•Onsite

About The Position

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

Requirements

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.
Requires reading, writing and oral proficiency in the English language

Responsibilities

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