Executive Chef

fourseasons; Illinois; On-site; USD 140,000 - 165,000; Full time

Benefits offered by this job

Annual Incentive Plan

Learning & development programs

Competitive wages & benefits

401(k) retirement plan with employer-m

Employee meals

Exclusive discounts and travel program

Free dry cleaning for uniforms

Job summary

Four Seasons Hotel Chicago is seeking an Executive Chef to lead Adorn Bar & Restaurant and oversee the hotel’s culinary department. You will support the Director of F&B, plan and direct operations, ensure guest satisfaction, and model Four Seasons culture with a strong work ethic.

You will collaborate with senior leaders to craft menus, manage a ~40-person team, and drive cost control while upholding the brand’s luxury standards and service excellence.

Qualifications

• Five to seven years previous experience in multiple culinary/food & beverage department head positions, including banquets.
• Working knowledge of Four Seasons culture, policies and SOPs.
• Ability to operate computer equipment and food & beverage computer systems.

Responsibilities

• Lead the repositioning of Adorn Bar & Restaurant within established parameters to drive culinary innovation.
• Coordinate selection, training, evaluation and corrective action for Culinary Department staff.
• Collaborate with Hotel Manager, General Manager, Director of F&B and Marketing to create menus for all F&B areas.
• Oversee tastings for prospective business and coordinate with Catering for events.
• Ensure consistent quality and provide ongoing training of talent.
• Control labor and operating expenses to maximize department profit.
• Ensure compliance with sanitation standards and regulations; maintain kitchen and back-of-house operations.
• Set up purchasing specifications and monitor food quality and portion control.

Skills

Leadership

Culinary management

English proficiency

Food & Beverage operations

Education

College degree in hotel/restaurant management or culinary arts

Tools

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.

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 Chefwho 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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Four Seasons is an Equal Opportunity, Aff... 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