Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Flexible work schedule
Job Description
Four Seasons Hotels and Resorts is a renowned luxury hospitality company known worldwide for its commitment to exceptional service, exquisite accommodations, and unparalleled guest experiences. Founded in 1960, the brand has grown to symbolize elegance, high standards, and sophistication, hosting discerning travelers and guests seeking refined hospitality. The Four Seasons team is made up of dedicated individuals who strive to excel every day, push their limits, and treat each other and guests with genuine kindness and respect. They believe that the best way to deliver extraordinary guest experiences is by fostering an outstanding employee experience supported by a world-class company culture that values inclusivity, integrity, and care.
The property known as Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, opened its doors in 1928 and has since become an iconic Los Angeles landmark. Situated at the illustrious intersection of Wilshire Boulevard and Rodeo Drive, the hotel boasts a location coveted by celebrities, royalty, and international elites. Its proximity to premier designer shopping, gourmet dining, and breathtaking views makes it a jewel in Beverly Hills. The hotel blends tradition with contemporary sophistication and offers guests distinctive privacy and vibrant social settings. Staying true to Four Seasons' values, Beverly Wilshire is committed to creating memorable experiences that leave lasting impressions.
The role of Chef De Cuisine at The BLVD Restaurant, within Beverly Wilshire, calls for a passionate culinary leader with a proven track record of excellence and a dedication to inspiring and elevating the entire kitchen team. Reporting to the Director of Food & Beverage, the Chef De Cuisine leads and manages all culinary functions at the restaurant, ensuring that food quality, presentation, and service meet Four Seasons’ high standards. This leadership role demands overseeing menu development, purchasing, staffing, and food preparation while maintaining strict compliance with health and safety regulations. The Chef De Cuisine collaborates closely with the executive chefs and food and beverage leadership to enhance guest satisfaction and operational efficiency.
This position requires a dynamic leader who is adept at coordinating kitchen operations, motivating staff, and ensuring that every dish served is of superior quality. The Chef De Cuisine is responsible not only for culinary creativity but also for training and developing team members to drive continuous improvement, innovate new menu items, and uphold the establishment's reputation for excellence.
Candidates must hold work authorization for the location and bring 3-5 years of professional culinary or food and beverage experience, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field, with a culinary degree preferred. The role involves flexibility with work schedules, including early mornings, evenings, weekends, and holidays, in order to support business needs and foster a collaborative team environment.
The salary range for this position is $95,000 to $110,000 annually, offering competitive compensation that reflects the high level of skill and dedication required. Joining the Beverly Wilshire team means becoming part of a legacy brand with global recognition and the opportunity to build a fulfilling career within the Four Seasons family. Employees are supported by comprehensive benefits, ongoing professional development, and the chance to work with talented colleagues in a dynamic and luxurious setting.
Four Seasons is committed to equal opportunity and affirmative action, encouraging applicants from diverse backgrounds, including minorities, women, veterans, and individuals with disabilities, to apply. Working at Four Seasons means being part of a company that values respect, teamwork, and excellence, promising a meaningful and rewarding career path. To learn more about Four Seasons’ culture and opportunities, prospective candidates can visit their official LinkedIn page.
The property known as Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, opened its doors in 1928 and has since become an iconic Los Angeles landmark. Situated at the illustrious intersection of Wilshire Boulevard and Rodeo Drive, the hotel boasts a location coveted by celebrities, royalty, and international elites. Its proximity to premier designer shopping, gourmet dining, and breathtaking views makes it a jewel in Beverly Hills. The hotel blends tradition with contemporary sophistication and offers guests distinctive privacy and vibrant social settings. Staying true to Four Seasons' values, Beverly Wilshire is committed to creating memorable experiences that leave lasting impressions.
The role of Chef De Cuisine at The BLVD Restaurant, within Beverly Wilshire, calls for a passionate culinary leader with a proven track record of excellence and a dedication to inspiring and elevating the entire kitchen team. Reporting to the Director of Food & Beverage, the Chef De Cuisine leads and manages all culinary functions at the restaurant, ensuring that food quality, presentation, and service meet Four Seasons’ high standards. This leadership role demands overseeing menu development, purchasing, staffing, and food preparation while maintaining strict compliance with health and safety regulations. The Chef De Cuisine collaborates closely with the executive chefs and food and beverage leadership to enhance guest satisfaction and operational efficiency.
This position requires a dynamic leader who is adept at coordinating kitchen operations, motivating staff, and ensuring that every dish served is of superior quality. The Chef De Cuisine is responsible not only for culinary creativity but also for training and developing team members to drive continuous improvement, innovate new menu items, and uphold the establishment's reputation for excellence.
Candidates must hold work authorization for the location and bring 3-5 years of professional culinary or food and beverage experience, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field, with a culinary degree preferred. The role involves flexibility with work schedules, including early mornings, evenings, weekends, and holidays, in order to support business needs and foster a collaborative team environment.
The salary range for this position is $95,000 to $110,000 annually, offering competitive compensation that reflects the high level of skill and dedication required. Joining the Beverly Wilshire team means becoming part of a legacy brand with global recognition and the opportunity to build a fulfilling career within the Four Seasons family. Employees are supported by comprehensive benefits, ongoing professional development, and the chance to work with talented colleagues in a dynamic and luxurious setting.
Four Seasons is committed to equal opportunity and affirmative action, encouraging applicants from diverse backgrounds, including minorities, women, veterans, and individuals with disabilities, to apply. Working at Four Seasons means being part of a company that values respect, teamwork, and excellence, promising a meaningful and rewarding career path. To learn more about Four Seasons’ culture and opportunities, prospective candidates can visit their official LinkedIn page.
Job Requirements
- Work authorization for the location
- Must be willing to work a flexible schedule including early mornings, evenings, weekends, and holidays
- Ability to lead and manage kitchen employees effectively
- Strong organizational and multitasking skills
- Commitment to maintaining high standards of food quality and safety
- Ability to communicate clearly with management and staff
- Willingness to accept assignments on a need basis to promote teamwork
Job Qualifications
- 3-5 years of experience in culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Culinary degree preferred
- Demonstrated leadership and team management skills
- Strong interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Experience with menu development and inventory management
- Ability to work flexible schedules including early mornings, evenings, weekends, and holidays
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Communications production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision-making
- demonstrates honesty/integrity
- leads by example
- Leads shift teams while personally preparing food items and executing requests based on required specifications
- Supervises and manages restaurant kitchen employees, managing all day-to-day operations
- Understanding employee positions well enough to perform duties in employees' absence
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serving as a role model to demonstrate appropriate behaviors
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
- Manages employee progressive discipline procedures
- Perform other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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