Executive Chef

Four Seasons Hotels and Resorts•New York, NY

1d•Onsite

About The Position

Four Seasons is powered by its people. We are a collective of individuals who strive for continuous improvement, pushing ourselves to new heights and treating each other with mutual respect. Our team members worldwide create exceptional experiences for our guests, residents, and partners through a dedication to luxury delivered with genuine heart. We believe that the best way to empower our people to deliver these outstanding guest experiences is through a world-class employee experience and company culture. At Four Seasons, we value recognizing familiar faces, welcoming new ones, and treating everyone with the same courtesy we expect ourselves. Whether you work with us, stay with us, live with us, or discover with us, our purpose is to create lasting impressions. This stems from our belief that life is enriched when we genuinely connect with people and the world around us. A Manhattan landmark on Billionaires' Row, this hotel offers a five-star New York hotel experience in a modern-deco landmark designed by I.M. Pei. Situated on “Billionaires’ Row” at a prestigious address between Park Avenue and Madison Avenue, it is steps away from Central Park and Madison Avenue shopping. Guests can unwind in sun-filled suites, some of the largest in Manhattan, enjoy unparalleled city and park views, and experience serenity and luxury high above the city. The Executive Chef will be responsible for creating and developing all hotel menus in alignment with the Four Seasons New York Midtown Vision. This includes ensuring the preparation and presentation of food are consistent and support the purpose of enriching guests' lives, leaving in-room dining and banquet guests surprised, delighted, and anticipating their next experience. The role drives innovation through creative, revenue-generating solutions to maximize profit and coordinates menu collaborations that connect with local gastronomy trends. Key responsibilities include leading, motivating, training, evaluating, coaching, supporting, and disciplining all employees and managers in the Kitchen & Banqueting Department. The Executive Chef ensures established cultural and core standards are met through long-range strategic and operational planning, forward planning, and prioritizing tasks to balance workload and address urgent situations immediately. Financial management is crucial, involving control of labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Understanding and explaining profit and loss statements is also required. Ensuring sanitation standards set by Four Seasons, local, state, and federal regulations are met, along with maintaining the cleanliness and organization of the kitchen, is paramount. The Executive Chef will maintain control systems to assure quality and portion consistency, monitor food shipments to ensure they meet purchasing specifications, and foster an awareness of the importance of food preparation and quality. Communication with employees and managers is key to meeting operational needs, and regular operational meetings are attended for effective inter-departmental coordination. This role serves as the primary culinary authority responsible for compliance with the Collective Bargaining Agreement (CBA), managing staffing models, scheduling, overtime, job assignments, and discipline in accordance with union rules. The Executive Chef acts as management’s culinary representative in union discussions, grievances, and labor-related matters in partnership with People & Culture.

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Three to five years’ previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
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.
Open availability, including nights, weekends and holidays.

Responsibilities

Create and develop all hotel menus aligned to the Four Seasons New York Midtown Vision.
Ensure the preparation and presentation of food is consistent and supports the purpose of enriching guests' lives.
Drive innovation through creative revenue-generating solutions to maximize profit.
Coordinate collaborations on menus that connect to local gastronomy trends.
Select, lead, motivate, train, evaluate, coach, support, and discipline all employees and managers in the Kitchen & Banqueting Department.
Ensure established cultural and core standards are met through long-range strategic planning and operational planning.
Forward plan and prioritize tasks to ensure workload is balanced and urgent situations are dealt with immediately.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Understand and explain profit and loss statements.
Ensure sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance.
Maintain cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency.
Monitor food shipments to ensure they meet established purchasing specifications.
Foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Serve as the primary culinary authority responsible for compliance with the Collective Bargaining Agreement (CBA).
Manage staffing models, scheduling, overtime, job assignments, and discipline in accordance with union rules.
Act as management’s culinary representative in union discussions, grievances, and labor-related matters in partnership with People & Culture.