Executive Sous Chef - San Francisco at Embarcadero

Four Seasons Hotels and Resorts•San Francisco, CA

5d•$122,000 - $130,000•Onsite

About The Position

The Four Seasons Hotel San Francisco at Embarcadero seeks an Executive Sous Chef to join their talented team. As the hotel's most senior culinary leader, this role is responsible for the overall direction and success of the Kitchen Department, providing strategic oversight of culinary operations, team development, menu execution, financial performance, and the delivery of exceptional dining experiences across the hotel. The work environment pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity and innovation. The hotel is looking for individuals with not only the right skills but also the right attitude for the role.

Requirements

College degree specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
3-5 years previous experience in multiple culinary/food & beverage department head positions.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
Successful candidates must possess legal work authorization in the United States.

Responsibilities

Serve as the hotel's senior-most culinary leader, providing strategic direction, operational oversight, and overall leadership for all kitchen operations while ensuring alignment with Four Seasons standards, business objectives, and exceptional guest experiences.
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the 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 as well and foster an awareness of the importance of food preparation and quality.
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.