Executive Chef

Four Seasons Hotels and Resorts•Chicago, IL

9d•$140,000 - $165,000•Onsite

About The Position

Four Seasons is seeking an Executive Chef to provide leadership and management for Adorn Bar and Restaurant, as well as oversee the hotel's entire culinary department. This role supports the goals of the Director of F&B by planning, organizing, controlling, and directing the work of employees in the culinary department to ensure guest satisfaction and lasting dining impressions. The ideal candidate will demonstrate strong analytical skills, the ability to prioritize and adapt to changing operational needs, and serve as a role model for the Four Seasons culture with a solid work ethic, good business acumen, and a passion for service.

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, including Banquet operations.
Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to operate computer equipment and other food & beverage computer systems.
Ability to operate and utilize culinary production equipment and tools.
Reading, writing, and oral proficiency in the English language.
Approximately 40 employees supervised.

Nice To Haves

Some travel is required for training, conferences, and special events.

Responsibilities

Lead the ongoing repositioning of Adorn Bar & Restaurant within established parameters, driving culinary innovation, elevating the guest experience, enhancing market relevance, and collaborating with hotel leadership to execute the restaurant’s strategic vision and long-term growth objectives.
Coordinate the selection, training, development, evaluation, and corrective action for employees and managers in the Culinary Department, ensuring established cultural and core standards are met and long-range strategic planning for outlet operation is executed.
Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering, and Marketing to create menus for all F&B areas, considering creativity, brand representation, current trends, product availability, local fare, food and service costs, marketing conditions, and target audience. Assign prices for daily menus that result in net profit and participate in decisions regarding menu printing, layout, posting, and distribution.
Oversee tastings for prospective business and coordinate with Catering to understand client needs and create personalized experiences.
Ensure the correct preparation and presentation of consistent food quality through production and demonstration, providing ongoing training and development of talent.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control, focusing on creative cost control and revenue generation solutions to maximize profit.
Ensure compliance with Four Seasons sanitation standards and all local, state, and federal regulations, while maintaining kitchen cleanliness and organization through collaboration with the Stewarding team.
Ensure proper certification and training for all staff.
Set up control systems to assure quality and portion consistency, create proper purchasing specifications, and monitor operating criteria to develop an awareness of food preparation and quality importance.
Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings for effective inter-departmental coordination.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct.
Work harmoniously and professionally with co-workers and supervisors.