Chef de Cuisine

Four Seasons; Los Angeles (CA); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision benefits

401(k) Retirement Savings Plan

Exclusive discounts and travel programs

Complimentary dry cleaning for uniforms

Complimentary meals for employees

Job summary

Four Seasons in Los Angeles is looking for a Chef de Cuisine to lead culinary operations for their luxury residences. The role involves overseeing a team, menu planning, and ensuring high-quality food presentation and service.

Applicants should bring 5-7 years of experience in kitchen management and a commitment to quality. The position offers excellent benefits, including a salary range of $90,000–$100,000, medical and dental coverage, and exclusive employee perks.

Qualifications

• Proficiency in English and optional Spanish.
• Extensive experience in kitchen management.
• High level of creativity and commitment to quality.

Responsibilities

• Lead a culinary team and ensure food quality.
• Plan menus and manage food preparation standards.
• Supervise staff hiring and training.

Skills

Menu planning

Staff management

Food preparation

Budget management

Customer service

Education

Kitchen administration and management coursework

5-7 years experience in a kitchen environment

Tools

Micros

Birch Street

Job description

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.

Location

The Four Seasons Private Residences Los Angeles is a 12‑story tower comprising 59 custom‑for‑sale homes with outstanding views of the surrounding Beverly Hills neighborhood and Hollywood Hills. Operated by Four Seasons, homeowners experience best‑in‑class amenities, including a courtyard pool and private cabanas, an IMAX Theatre and Lounge, a fully equipped fitness center with a climate‑controlled studio, and a Resident’s Lounge offering a Food and Beverage program throughout the day. Our team will provide thoughtful, intuitive, and dedicated service to homeowners, who will either live full time in the building or from time to time as their travels bring them to LA.

About the Role

As part of the residence team at a Four Seasons standalone residential property, you will have the opportunity to define and establish the operating model for stand‑alone Four Seasons Private Residences. The Chef de Cuisine (CDC) will lead a culinary team of three cooks and three front‑of‑house staff, ensuring that every resident and guest receives personal connections. The CDC is responsible for menu planning, meal preparation, cooking, staff development, personnel action, hiring, and managing a full‑service food and beverage program. The team will also cater events for residents and staff in meeting rooms, event spaces, and residents’ homes.

Responsibilities

• Ensure the correct preparation and presentation of a consistent level for all food items prepared in the lounge, for dine‑in service, in‑condo dining, and pool‑side dining.
• Plan and develop menus considering factors such as product availability, service cost, marketing conditions, seasonality of ingredients, number to be served, etc., and establish appropriate food portions with respect to the Private Residence’s pricing guidance.
• Assign prices for food items on daily menus in the lounge that result in net profit for the food cost area and participate in decisions regarding printing, layouts, posting, and distribution of menus.
• Prepare and post employee work schedules to reflect operating forecasts and keep within budgeted figures; prepare a weekly payroll report.
• Supervise all methods of food preparation and cooking methods, portion sizes, garnishing, and presentation of food.
• Coordinate and supervise the ordering of food supplies; keep cost accounts; and take responsibility for food preparation areas.
• Hire, train, discipline, supervise and organize all culinary and lounge personnel on a regular basis.
• Complete and provide performance evaluations for all employees and recommend salary increases as warranted.
• Treat employees at every level fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with appropriate departments regarding special functions related to food preparation and presentation, including additional costs and staffing requirements.
• Ensure that sanitation standards set forth by Four Seasons and the state are met, as well as the cleanliness and neatness of the kitchen.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems that assure quality and portion consistency.
• Create proper purchasing specifications.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Monitor and review food presentations and make recommendations for needed changes.
• Communicate with the director of residences on a regular basis about the activities and results of the kitchen.
• Monitor the employee cafeteria and pantry to ensure a quality product and a variety of menu items.
• Respond appropriately in any building emergency or safety situation.
• Perform other tasks or projects as assigned by the director of residences.
• Setup specialty menus for private catering and events.
• Daily supervision and management of all department staff, including servers, stewards, cooks, and cleaning personnel.
• Participate in leadership meetings, weekly and as needed.
• Develop the annual budget.
• Adjust forecasts and daily covers.

Qualifications

• Reading, writing, and oral proficiency in English; Spanish language proficiency is an asset but not required.
• Extensive coursework or experience in kitchen administration and management.
• 5‑7 years’ experience in a kitchen environment, with comprehensive knowledge of all aspects of cooking.
• A high level of creativity and a commitment to high quality standards.
• Experience with Micros, Birch Street, or similar software is an asset.
• A mentor, coach, and servant leadership mindset are required.

Benefits

• Salary Range: $90,000‑$100,000 plus Annual Incentive Plan
• Medical, Dental, Vision, Employee Assistance Program and 401(k) Retirement Savings Plan
• Excellent training and development opportunities
• Exclusive discount and travel programs with Four Seasons Hotels and Resorts
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals

Schedule & Hours

• Full time
• Early mornings, days, evenings, weekends, and holidays

Four Seasons is an Equal Opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.