Executive Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $84,200.00 - $116,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

401(k) retirement plan

Complimentary Accommodation at other Four Seasons Hotels and Resorts

Complimentary employee meals

Paid holidays

Paid vacation

paid sick days

Job Description

Four Seasons is renowned worldwide for its commitment to luxury hospitality and outstanding guest experiences. With a team of dedicated professionals passionate about excellence, Four Seasons has established a reputation for delivering exceptional service and creating lasting impressions for guests. The company culture emphasizes mutual respect, continuous personal and professional growth, and a workplace environment that mirrors the warmth and care guests experience during their stay. Employees at Four Seasons are celebrated for their contributions to a collective mission of hospitality marked by genuine heart and meticulous attention to detail.

The Four Seasons Hotel San Francisco stand... Show More

Job Requirements

Minimum of five to seven years previous experience in multiple culinary/food & beverage department head positions
Proven track record in fine dining
Previous experience as an Executive Chef at high-end hotels
Degree in Culinary Arts or similar preferred
Working knowledge of division operations and Four Seasons policies
Proven experience managing in a unionized environment
Highly developed organizational skills and strong business acumen
Exceptional leadership and creative problem-solving skills
Ability to establish positive rapport quickly
Above average emotional intelligence
Excellent written and oral communication skills
Willingness to travel for training and special events

Job Qualifications

Minimum of five to seven years previous experience in multiple culinary/food & beverage department head positions including banquet operations
Proven track record in fine dining and previous experience as an Executive Chef at high-end hotels
Degree in Culinary Arts or similar preferred
Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and operating procedures
Proven experience managing in a unionized environment
Highly developed organizational skills and strong business acumen for complex culinary operations
Exceptional leadership skills and creative problem-solving abilities
Ability to quickly and positively establish rapport
Above average emotional intelligence
Above average communication skills both written and oral
Current Four Seasons employees, bilingual candidates and those with prior experience in a luxury hotel environment will receive priority consideration
Some travel required for training, conferences, and special events

Job Duties

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
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
Assign prices for daily menus that result in net profit
Participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring 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
Focus 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
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
Develop 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
Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Work harmoniously and professionally with co-workers and supervisors

Job Location

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