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 Hills at the prime intersection of Wilshire Boulevard and Rodeo Drive. Opened in 1928, this legendary hotel has been a favored destination for celebrities, royalty, and the international elite. It offers guests an opulent environment complemented by designer shopping, fine dining, and stunning views, making it a landmark in luxury hospitality.

The Executive Sous Chef role at Beverly Wilshire, A Four Seasons Hotel, presents a prestigious opportunity for culinary leaders passionate about excellence and dedicated to delivering the highest standards of food and service. This position is vital within the hotel’s culinary team, particularly at CUT, Wolfgang Puck's acclaimed restaurant, where culinary mastery and innovation merge with exceptional guest service. The Executive Sous Chef plays a pivotal role in maintaining the standards of quality and consistency that Four Seasons guests expect while fostering a dynamic and empowered kitchen team.

As the Executive Sous Chef, you will be responsible for overseeing all kitchen operations including food preparation, staff training and development, menu planning, budgeting, inventory control, and ensuring compliance with health and safety regulations. Your leadership will be foundational in guiding a skilled team of culinary professionals in delivering a dining experience that is both sophisticated and innovative. The role demands expertise in steakhouse operations and meat cooking, reflecting the distinct culinary style of CUT, and requires a commitment to excellence, attention to detail, and the ability to work effectively in a fast-paced, luxury environment.

Four Seasons is committed to its employees as much as its guests, offering a world-class employee experience that fosters growth, collaboration, and a supportive culture. Recognized by FORTUNE Magazine as one of the 100 Best Companies to Work For since 1998, the organization invests in its teams with robust benefits and opportunities for career advancement with international potential. The position requires U.S. work authorization and offers a salary range of $90,000 to $105,000, reflecting the premium nature of the role and the high expectations of the Four Seasons brand.

Joining Four Seasons means becoming part of a community where personal and professional growth is encouraged, success is celebrated, and a shared passion for excellence drives every initiative. The Executive Sous Chef will find a workplace that values diversity, inclusion, and hospitality in equal measure, ensuring that every team member feels valued and has the resources necessary to thrive. Whether it’s through innovative culinary techniques or exceptional team leadership, this role offers a unique chance to be at the forefront of luxury dining and contribute to the legacy of a legendary hotel and dining experience.

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