Executive Chef

Four Seasons Hotels and Resorts; Chicago (IL); On-site; USD 140,000 - 165,000; Full time

Benefits offered by this job

Annual Incentive Plan

Medical, Dental, Vision and Retirement

Paid Time Off & Holidays

401(k) with Employer Match

Exclusive discounts and travel

Job summary

Four Seasons Hotels and Resorts in Chicago seeks an Executive Chef to lead Adorn Bar & Restaurant and oversee the hotel’s culinary department. You will guide strategic vision, chef-driven menus, and talent development to ensure exceptional dining experiences.

Ideal candidates have 5–7 years in culinary/food & beverage leadership, strong leadership, interpersonal and analytical skills, and a passion for service. Travel for training and events is required.

Qualifications

• Education: College degree in hotel/restaurant management or culinary arts or equivalent experience.
• Experience: 5–7 years in multiple culinary/food & beverage head positions, including Banquet operations.
• Skills: Leadership, analytical ability, and strong business acumen; proficiency in English.

Responsibilities

• Lead the ongoing repositioning of Adorn Bar & Restaurant within defined parameters to drive innovation and guest experience.
• Coordinate selection, training, evaluation and corrective action for Culinary Department staff.
• Collaborate to create menus across F&B using brand representation and cost considerations.
• Oversee tastings for prospective business and coordinate with Catering for client needs.
• Ensure consistent food preparation and on-going staff training and development.
• Control labor and expenses through budgeting, purchasing, and inventory management.
• Ensure sanitation standards and compliance with regulations in collaboration with Stewarding.
• Set up quality controls and purchasing specs; monitor operating criteria.
• Communicate with teams and attend meetings to ensure cross-department coordination.
• Adhere to Four Seasons’ Work Rules and conduct standards; maintain professional relationships.
• Work harmoniously with co-workers and supervisors.

Skills

Leadership

Interpersonal skills

Analytical skills

Business acumen

Passion for service

Education

College degree in hotel/restaurant management or culinary arts

Tools

Culinary production equipment

Food & beverage computer systems

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.

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 provideleadership 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, controland direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritizeand adapt to the changing needs of the operation. Be a role model for the Four Seasons’ culture, demonstratea 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 evidencehaving 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 establishedcultural 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, providingthe 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 regardingprinting, 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. Provideon-going training and development of talent.

• Control labor and operating expenses through effective planning, budgeting, purchasingdecisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, divisionand 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 portionconsistency 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.

• Comply withFour Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth inEmPact.

• Work harmoniously and professionally with co-workers and supervisors.

What you bring

• Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

• Experience: Five to seven years previousexperience in multiple culinary/food & beverage department head positions.Including Banquet operations

• Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learnedon-the-job.

• Requires ability to operatecomputer equipment and other food & beverage computer systems.

• Requires the ability to operateand utilize culinary production equipment and tools.

• Requires reading, writing and oral proficiencyin the English language.

• No. of employeessupervised: Approximately 40

• Travel required: Some travel is requiredfor training, conferences, and special events.

What we offer

• Compensation: $140,000 - $165,000

• Annual Incentive Plan

• Energizing Employee Culture where you are encouraged to be your true self!

• Comprehensive learning and development programs to help you elevate your craft.

• Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan) as well as Paid Time Off & Holiday Pay

• 401(k) Retirement Plan including Employer Matching Program

• Inclusive and diverse employee engagement & recognition events all year-round.

• Exclusive discount and travel programs with Four Seasons

• Complimentary Dry Cleaning for Employee Uniforms & Employee Meals

• And so much more!

Schedule & Hours

• Must be able to work a flexible schedule including all shifts: AM’s, PM’s, weekends, and holidays

Learn more about Four Seasons Hotel Chicago and Four Seasons Hotels & Resorts by visiting us below:

Instagram: @FSChicago

Twitter: @FSChicago

Facebook: https://www.facebook.com/FourSeasonsHotelChicago/

Career Opportunities: careers.fourseasons.com

LinkedIn: https://www.linkedin.com/company/four-seasons-hotels-and-resorts/jobs/

Learn More About Who We Are: We Are Four Seasons

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