Executive Sous Chef

Four Seasons Hotels and Resorts•Valley, AL

7d•$115,000 - $125,000

About The Position

Four Seasons Hotel Silicon Valley is seeking an Executive Sous Chef to oversee culinary operations across the hotel’s outlets, including Catering and Events and the Staff Cafeteria. Reporting to the Assistant Director of Food & Beverage, this role maintains the ongoing creation and evolution of menus, balancing innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability. The Executive Sous Chef drives financial performance through management of food costs, productivity, purchasing, forecasting, inventory, and operational efficiency. The role ensures food quality, presentation, consistency, hygiene, sanitation, and safety meet Four Seasons standards and applicable regulations. It also leads and develops culinary and stewarding teams, coordinates with hotel departments and clients, and supports culinary promotions and events. A college degree, preferably in hotel/restaurant management or culinary arts, or equivalent experience is required, along with five to seven years of prior experience in multiple culinary or food-and-beverage department head positions. English reading, writing, and oral proficiency is required. A flexible schedule including weekends, holidays, and evenings is required.

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 or food-and-beverage department head positions.
Reading, writing, and oral proficiency in English.
Flexible schedule that includes weekends, holidays, and evenings.

Responsibilities

Oversee the continual creation, development, and evolution of menus across all outlets, considering innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability, including seasonal menu changes and launches.
Manage food costs, productivity, purchasing, forecasting, inventory controls, and operational efficiencies, including in the Staff Cafeteria.
Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control.
Partner with PR and Commercial teams on culinary activations, promotions, media opportunities, partnerships, and brand positioning initiatives.
Ensure consistent menu execution across all outlets, including Catering and Events.
Maintain standards for food quality, presentation, consistency, hygiene, sanitation, and safety in accordance with Four Seasons standards and applicable local, state, and federal regulations.
Conduct regular shift briefings and communicate clearly with culinary and stewarding teams.
Communicate directly with clients when necessary regarding special-event planning, budgeting, and execution.
Lead, inspire, develop, coach, train, and manage the performance of culinary and stewarding teams; discipline when required.
Ensure recipes, menu descriptions, production schedules, and operational materials are current and communicated effectively.
Oversee the receiving process for daily vendor deliveries into the kitchen.
Communicate with Sales and Operations teams to meet guest expectations and standards.
Contribute ideas and initiatives to improve the guest experience, operational efficiency, and culinary environment.
Maintain cleanliness and proper product rotation in chillers.
Liaise daily with the Outlets Management Team regarding guest feedback, quality control, and service standards.
Balance operational, administrative, and colleague needs.
Ensure staffing and scheduling comply with productivity guidelines.
Ensure adherence to kitchen policies, procedures, and service standards.
Perform other duties as assigned.