Executive Restaurant Chef

About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A sky-high urban retreat reimagined with panoramic bay view. Introducing our second Four Seasons Hotel in San Francisco, rising above downtown at 345 California Center. Enjoy unparalleled views from the top 11 floors of this 48-storey landmark providing breathtaking panoramas of the city and the bay. Discover this new Four Seasons experience - steps from Union Square, the Ferry Building and Fisherman's Wharf, home to Pier 39.
Join Our Team
Four Seasons Hotel San Francisco at Embarcadero is looking for an Executive Restaurant Chef who shares our passion for excellence and is enthusiastic about creating the ultimate service experience. Located steps away from Union Square, the Ferry Building and Fisherman's Wharf. You will find our charm rising above downtown at 345 California Center, with our guestrooms located at the top 11 floors of this 48-story landmark providing breathtaking panoramas of the city and the bay.
Our work environment pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity and innovation. We are looking for individuals with not only the right skills but also the right attitude for the role!
We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right.
The Role - Overview
The Executive Restaurant Chef is a department-head level position with significant growth opportunities, both within the Hotel and the Brand. The position will be reporting Directly to the General Manager.
This vital role forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Hotel. The Executive Restaurant Chef ensures the smooth running of the kitchen department, maintaining the Four Seasons quality of product and service to all outlets including the Employee Restaurant.
We are looking for individuals who have a solid knowledge of food and beverage and a proven track record of Kitchen Management within the hotel/restaurant industry. This individual should possess creativity and flair and the ability to provide both guidance and strong leadership to others, and should also be able to evidence good business acumen and a strong work ethic.
Essential Functions
This list is not all -inclusive and should only be used as an overview of all actual responsibility.

• Menu planning is a key responsibility. Executive Restaurant chef may be responsible for helping to develop new menus or tweak existing menus that are appropriate and relevant to the restaurant's theme or idea.
• 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 while focusing 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 and develop 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.

Qualifications & Experience

• Current Four Seasons employees, bilingual candidates and those with prior experience in a luxury hotel/environment will receive priority consideration.
• Must have minimum of five years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining, managing a fast-paced/high-volume kitchen.
• Must have three years cooking experience in an upscale/fine dining restaurant, prior luxury experience preferred
• Culinary degree preferred.
• Must be able to work as part of a team.
• Ability to quickly and positively establish rapport is required.
• Must be able to work a flexible schedule.
• Above average communication skills - both written and oral - are required.
• Knowledge and Experience with Italian cuisine REQUIRED.

What to Expect:

• Salary Range: $110-115K
• Market-leading pay and benefits (Medical, Dental, Vision and Retirement Savings Plan).
• 401(k) Retirement Plan.

• Complimentary Accommodation at other Four Seasons Hotels and Resorts.
• Complimentary Employee Meals.
• Be yourself and become a member of a work family that cares about you and invests in your development.
• Elevate your craft here and abroad! Seasonal "Task Force" opportunities are available.
• Employee engagement at all levels, where your thoughts and ideas are not only heard but actioned.
• Paid holidays, vacation, and sick days.
• Culinary, retail and wellness experiences at special rates.
• ... and so much more!

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf