Executive Sous Chef

Four Seasons is a globally renowned luxury hospitality company driven by its people, who are dedicated to delivering exceptional guest experiences through genuine and heartfelt service. This collective spirit of continuous improvement, mutual respect, and innovative excellence defines the brand and powers its worldwide operations. At Four Seasons, the philosophy centers on recognizing both new and familiar faces and treating everyone with kindness and respect, creating impressions that guests and employees remember for a lifetime. The company fosters a world-class employee culture that supports its commitment to luxury, setting a high standard in the hotel industry by integrating heartfelt customer service with outstanding amenities and accommodations.

The Four Seasons Hotel Westlake Village, located in Southern California, perfectly captures the essence of wellbeing through its unique setting at the foothills of the Santa Monica Mountains, bridging Malibu's sunny beaches and Santa Barbara's famed vineyards. This refined yet relaxed hotel boasts a family-friendly atmosphere and is distinguished by its Center for Health & Wellbeing, which makes it a premier destination for luxury wellness retreats. The location leverages its natural beauty and innovative wellness offerings to redefine reinvigoration and relaxation, setting it apart in the luxury hospitality market.

The Executive Sous Chef role at Four Seasons Hotel Westlake Village is a pivotal leadership position responsible for orchestrating the culinary operations across multiple outlets within the hotel. The Executive Sous Chef ensures the highest standards of food quality, presentation, and innovation, contributing significantly to the guest experience by leading a dedicated kitchen team. This role demands a passionate leader with extensive culinary expertise and a commitment to mentorship and team development. The chef is tasked with maintaining strict sanitation standards and compliance with regulations, overseeing inventory and food quality control, and fostering effective communication across departments.

Key responsibilities include menu development, staff training and evaluation, ensuring operational efficiency, and delivering guest-facing culinary experiences such as cooking demonstrations and interactive stations. The successful candidate must be proficient in diverse cooking techniques including meat and fish butchery, sauce preparation, and plant-based dish creation, demonstrating both creativity and technical skill. This full-time position offers a competitive salary range from $114,000 to $124,000, along with comprehensive benefits including health insurance, 401K matching, complimentary stays at Four Seasons properties worldwide, and various wellness and development programs.

Four Seasons encourages diversity and inclusion and is an equal opportunity employer. The company emphasizes lawful employment and invites candidates from varied backgrounds to bring their unique talents to this prestigious hospitality leader. This role not only offers an exciting opportunity to contribute to a distinguished hotel brand but also supports professional growth and personal wellbeing through numerous employee-centric initiatives.