Executive Chef

Four Seasons Hotels and Resorts•Chicago, IL

7d•$140,000 - $165,000•Onsite

About The Position

The Executive Chef will provide leadership and management for Adorn Bar and Restaurant and oversee the hotel’s culinary department, supporting the goals of the Director of F&B. The role plans, organizes, controls, and directs culinary employees’ work while ensuring guest satisfaction and memorable dining experiences. The Executive Chef leads the ongoing repositioning of Adorn within established parameters, driving culinary innovation, improving the guest experience and market relevance, and partnering with hotel leadership to execute the restaurant’s strategic vision and long-term growth objectives. The role requires strong leadership, interpersonal, analytical, and business skills, a solid work ethic, and a passion for service. The Executive Chef collaborates with hotel and F&B leaders to develop menus and event experiences, manages staffing and talent development, and oversees food quality, presentation, sanitation, kitchen operations, budgets, purchasing, inventory, and profitability. The position supervises approximately 40 employees and requires some travel for training, conferences, and special events.

Requirements

College degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience.
Five to seven years of previous experience in multiple culinary/food & beverage department head positions, including banquet operations.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to operate computer equipment and other food and beverage computer systems.
Ability to operate and utilize culinary production equipment and tools.
Reading, writing, and oral proficiency in English.
Ability to work a flexible schedule including morning and evening shifts, weekends, and holidays.
Some travel is required for training, conferences, and special events.

Responsibilities

Lead the ongoing repositioning of Adorn Bar & Restaurant, driving culinary innovation, elevating the guest experience, enhancing market relevance, and collaborating with hotel leadership on the restaurant’s strategic vision and long-term growth.
Select, train, develop, evaluate, and document corrective action for Culinary Department employees and managers.
Ensure established cultural and core standards are met and execute long-range strategic planning for outlet operations.
Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering, and Marketing to create menus for all food and beverage areas, considering brand representation, trends, product availability, local fare, costs, marketing conditions, and target audiences.
Set prices for daily menus to achieve net profit and participate in decisions about menu printing, layout, posting, and distribution.
Oversee tastings for prospective business and coordinate with Catering to create personalized event experiences based on client needs and event considerations.
Ensure consistent preparation and presentation of food items and provide ongoing training and development for talent.
Control labor and operating expenses through planning, budgeting, purchasing, policy making, and inventory control, while pursuing cost control and revenue generation to maximize profit.
Ensure compliance with Four Seasons sanitation standards and local, state, and federal regulations.
Maintain kitchen and back-of-house cleanliness and organization in partnership with the Stewarding team, providing leadership, support, and accountability.
Ensure proper certification and training for all staff.
Establish control systems for quality and portion consistency, create appropriate purchasing specifications, and monitor operating criteria and food preparation quality.
Communicate with employees and managers about operational needs and attend regular operational meetings to coordinate and cooperate between departments.
Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.