Job Overview
Employment Type
Full-time
Compensation
Salary
Range $114,000.00 - $124,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Company Match 401K Plan
Complimentary stays
Complimentary Meals
Laundered Employee Uniform
Employee assistance program
Investment in wellbeing
Life insurance
Complimentary on-site parking
training programs
Tuition Reimbursement
growth opportunities
Job Description
Four Seasons is a globally recognized luxury hospitality company renowned for its exceptional service and commitment to creating memorable guest experiences. Powered by a dedicated team of individuals who continuously strive to improve and excel, Four Seasons embraces a culture of respect, empathy, and collaboration. The company’s philosophy is centered on treating each person with genuine kindness and ensuring that both guests and employees feel valued and appreciated. This dedication to excellence is reflected in every property, where team members go above and beyond to deliver personalized, impeccable service that creates lasting impressions. At its core, Four Seasons views its employee experience as paramount, believing that a supportive and inspiring work environment leads to outstanding guest experiences and sustained company success.
Located in Southern California, the Four Seasons Hotel Westlake Village offers a unique blend of luxury and wellbeing. Situated at the foothills of the Santa Monica Mountains, between the sandy beaches of Malibu and the renowned vineyards of Santa Barbara, this property is a true escape that embodies a relaxed yet refined California lifestyle. The hotel’s family-friendly atmosphere is complemented by the Center for Health & Wellbeing, a premium destination dedicated to wellness and rejuvenation. Guests and residents alike are invited to redefine what it means to refresh and energize in a serene setting that prioritizes health and balance.
Four Seasons Hotel Westlake Village is currently seeking a talented Executive Sous Chef to join its culinary leadership team. This full-time position offers a competitive salary range of $114,000 to $124,000 and provides an exciting opportunity to lead a dynamic kitchen operation across multiple outlets within the hotel. The Executive Sous Chef will play a crucial role in maintaining the highest standards of food quality, enhancing menu innovation, and mentoring culinary staff to deliver an unparalleled dining experience consistent with the Four Seasons brand. This role demands a skilled leader passionate about culinary excellence and capable of fostering teamwork and operational efficiency.
The Executive Sous Chef will be responsible for overseeing daily kitchen operations, coordinating employee training and development, and ensuring compliance with stringent sanitation and food safety standards. Additionally, the position involves collaborating closely with other department leaders to ensure seamless integration between kitchen and front-of-house operations, thereby optimizing service delivery. With a focus on creativity, the Executive Sous Chef will drive menu development and execute guest-facing culinary experiences such as interactive cooking demonstrations and specialty stations.
Ideal candidates will bring a blend of technical culinary expertise and leadership experience, with a strong foundation in diverse cooking techniques, food safety regulations, and kitchen management. The candidate must demonstrate excellent organizational skills, attention to quality control, and the ability to mentor and inspire a kitchen team. The role is ideal for someone seeking to advance their career within a prestigious global hospitality company that values innovation, wellbeing, and exceptional guest experiences.
Located in Southern California, the Four Seasons Hotel Westlake Village offers a unique blend of luxury and wellbeing. Situated at the foothills of the Santa Monica Mountains, between the sandy beaches of Malibu and the renowned vineyards of Santa Barbara, this property is a true escape that embodies a relaxed yet refined California lifestyle. The hotel’s family-friendly atmosphere is complemented by the Center for Health & Wellbeing, a premium destination dedicated to wellness and rejuvenation. Guests and residents alike are invited to redefine what it means to refresh and energize in a serene setting that prioritizes health and balance.
Four Seasons Hotel Westlake Village is currently seeking a talented Executive Sous Chef to join its culinary leadership team. This full-time position offers a competitive salary range of $114,000 to $124,000 and provides an exciting opportunity to lead a dynamic kitchen operation across multiple outlets within the hotel. The Executive Sous Chef will play a crucial role in maintaining the highest standards of food quality, enhancing menu innovation, and mentoring culinary staff to deliver an unparalleled dining experience consistent with the Four Seasons brand. This role demands a skilled leader passionate about culinary excellence and capable of fostering teamwork and operational efficiency.
The Executive Sous Chef will be responsible for overseeing daily kitchen operations, coordinating employee training and development, and ensuring compliance with stringent sanitation and food safety standards. Additionally, the position involves collaborating closely with other department leaders to ensure seamless integration between kitchen and front-of-house operations, thereby optimizing service delivery. With a focus on creativity, the Executive Sous Chef will drive menu development and execute guest-facing culinary experiences such as interactive cooking demonstrations and specialty stations.
Ideal candidates will bring a blend of technical culinary expertise and leadership experience, with a strong foundation in diverse cooking techniques, food safety regulations, and kitchen management. The candidate must demonstrate excellent organizational skills, attention to quality control, and the ability to mentor and inspire a kitchen team. The role is ideal for someone seeking to advance their career within a prestigious global hospitality company that values innovation, wellbeing, and exceptional guest experiences.
Job Requirements
- High school education or culinary arts education
- Minimum 3-5 years of culinary or related leadership experience
- Strong fundamental culinary knowledge
- Proficiency in wide range of cooking techniques including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
- Knowledge of food safety, allergies, and sanitation standards
- Leadership skills to supervise teams and collaborate across departments
- Proficiency with kitchen equipment operation, ordering processes, and inventory management
- Basic knowledge of food cost systems and budgeting
- Legal work authorization in the United States
Job Qualifications
- High school education, culinary arts education, or equivalent experience
- Minimum 3-5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge
- Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
- Strong knowledge of food safety, allergies, and sanitation standards, with proven ability to maintain compliance at all times
- Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
- Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting
- Successful candidate must possess legal work authorization in the United States
Job Duties
- Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning
- Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items
- Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations
- Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food shipments and inventory
- Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
- Operate, maintain, and ensure proper cleaning of all kitchen equipment
- Execute guest-facing culinary activations such as omelet stations, carving stations, sushi demonstrations, and interactive classes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
