Executive Sous Chef

Four Seasons Hotels and Resorts•Westlake Village, CA

19d•$114,000 - $124,000•Onsite

About The Position

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: A southern California escape that embodies wellbeing. Set at the foothills of the Santa Monica Mountains between Malibu’s sunny beaches and Santa Barbara’s famous vines, our relaxed yet refined California hotel offers a family-friendly atmosphere and is home to the Center for Health & Wellbeing, a luxury destination for wellness. Come and redefine what it means to reinvigorate. About the role: Four Seasons Hotel Westlake Village is seeking an Executive Sous Chef to lead the kitchen team in delivering exceptional culinary experiences across multiple outlets. This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.

Requirements

High school education, culinary arts education, or equivalent experience.
Minimum 3–5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge.
Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes.
Strong knowledge of food safety, allergies, and sanitation standards, with proven ability to maintain compliance at all times.
Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.
Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.
Successful candidate must possess legal work authorization in the United States

Responsibilities

Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning.
Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items.
Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.
Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food shipments and inventory.
Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.
Operate, maintain, and ensure proper cleaning of all kitchen equipment.
Execute guest-facing culinary activations such as omelet stations, carving stations, sushi demonstrations, and interactive classes.