Executive Sous Chef - CUT

Pasadena, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $105,000.00

Work Schedule

Standard Hours

Job Description

Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company distinguished by its exceptional service, refinement, and commitment to creating memorable experiences for guests. Since its inception, Four Seasons has become synonymous with luxury travel, offering high-end accommodations, gourmet dining, and unparalleled hospitality at some of the most prestigious locations worldwide. With a focus on innovation and genuine care, the company nurtures a culture where employees are empowered to excel and contribute to a world-class guest experience.

Beverly Wilshire, A Four Seasons Hotel, is one of the brand's iconic properties, located in the heart of Beverly... Show More

Job Requirements

U.S. work authorization is required
Previous management experience in a luxury hospitality environment preferred
Ability to work in a fast-paced high-pressure kitchen
Strong leadership and interpersonal skills
Availability to work flexible hours including nights, weekends and holidays
Commitment to uphold Four Seasons values and standards
Culinary education or relevant professional background

Job Qualifications

Proven experience in a senior culinary leadership role in a luxury, fast-paced environment
Strong knowledge of meat cooking, steakhouse operations and product quality standards
Demonstrated ability to train, develop and lead culinary staff
Familiarity with budget management, scheduling and inventory control
Solid understanding of sanitation and safety regulations
Excellent communication and organizational skills
Culinary degree or equivalent professional experience

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
Assist in the planning and development of menus for the hotel, ensure 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 scheduling, budgeting, purchasing decisions and inventory control
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
Oversee nightly service, coordinating with chefs and front-of-house leadership to ensure smooth execution
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications and foster an awareness of the importance of food preparation and quality
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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