Executive Chef

Four Seasons; Chicago (IL); On-site; USD 90,000 - 140,000; Full time

Job summary

Four Seasons Hotel Chicago seeks an Executive Chef to lead Adorn Bar & Restaurant and oversee the hotel's culinary department, supporting the Director of F&B. You will plan, organize, direct the work of the team and ensure guest satisfaction and lasting dining impressions.

Responsibilities include menu creation with hotel leadership, training and evaluating staff, controlling labor and costs, maintaining sanitation standards, and delivering creative, high-quality experiences aligned with the

Qualifications

• Executive Chef with proven leadership in high-volume luxury dining.
• Experience leading culinary teams and delivering guest-focused experiences.
• Strong business acumen and cost control skills.

Responsibilities

• Lead the repositioning and strategic vision for Adorn Bar & Restaurant within brand parameters.
• Manage staff training, evaluation, and corrective actions across the Culinary Department.
• Collaborate with Hotel Manager and other leaders to create menus aligned with brand and market trends.
• Oversee tastings and coordinate with Catering for client events.
• Ensure consistent food quality, presentation, and training of talent.
• Control labor, purchasing, and inventory to maximize profitability while upholding standards.
• Ensure sanitation and regulatory compliance; partner with Stewarding for operations.
• Ensure proper certification and training for all staff.
• Set up quality and portion controls and purchasing specifications.

Skills

Leadership

Culinary Excellence

Staff Training

Budget & Cost Control

Sanitation Standards

Education

Culinary Degree or equivalent

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.

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

Our property is a vibrant hub of culture, style and energy and includes our newly transformed restaurant which embodies iconic luxury boldly reimagined to capture the essence of Chicago through inspired food, drink, art and music. Four Seasons Hotel Chicago is honored to be ranked as one of Conde Nast Traveler Reader's Choice Top 50 Hotels in the World. We offer 345 elegant guest rooms and suites: and a luxury spa. We are located steps away from the famed Magnificent Mile, glamorous North Michigan Avenue shopping and minutes from the city's business and financial center. Adorn Restaurant features globally inspired cuisine starring the bounty of the Midwest. Adorn Bar showcases craft cocktails and a wine list that sparks conversation, all with a lively, convivial vibe beckoning to be discovered.

About the role

We are looking for an Executive Chef who will provide leadership and management for Adorn Bar and Restaurant as well as overseeing the rest of the hotel's culinary department. Support the goals of the Director of F&B. Plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Four Seasons' culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.

What you will do

• Lead the ongoing repositioning of Adorn Bar & Restaurant within established parameters, driving culinary innovation, elevating the guest experience, enhancing market relevance, and collaborating with hotel leadership to execute the restaurant's strategic vision and long-term growth objectives.
• Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department. Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed.
• Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus.
• Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience.
• Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide on-going training and development of talent.
• 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 compliance with Four Seasons sanitation standards and all local, state, and federal regulations, while maintaining the cleanliness and organization of the kitchen and back-of-house operations by fostering a collaborative partnership with the Stewarding team through active leadership, support, and accountability to uphold operational excellence, sanitation standards, adequate resources, and a positive team culture.
• Ensure proper certification and training for all staff.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specificat