Executive Chef

Four Seasons Hotel and Resorts Gruppe; Scottsdale (AZ); On-site; USD 66,000 - 102,000; Full time

Job summary

A leading hospitality group is seeking an Executive Chef for its Scottsdale location. The role involves managing the culinary department, mentoring staff, and creating exceptional dining experiences. Candidates should have a strong culinary background, leadership skills, and relevant education. A comprehensive benefits package and competitive salary are offered.

Benefits

Competitive Salary

Comprehensive benefits package

Excellent Training and Development opportunities

Exclusive discount and travel programs

Complimentary Employee Meals

Qualifications

• 5-7 years previous experience in culinary/food & beverage department management.
• Working knowledge of Four Seasons standards and operations.
• Proficiency in English required.

Responsibilities

• Lead and manage culinary department to ensure guest satisfaction.
• Plan menus considering trends and profitability.
• Ensure compliance with sanitation standards.

Skills

Leadership

Management

Culinary Skills

Interpersonal Skills

Analytical Skills

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.

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:

Desert romance meets outdoor adventure. Experience timeless beauty in our adobe casitas with a backyard full of saguaro cacti, dramatic valleys and the iconic Pinnacle Peak. Discover Scottsdale’s vibrant Native American art, history and Old West lore. With the property as your adventure basecamp, explore the nearby area, including two championship golf courses a quick shuttle away. Locally inspired spa treatments, a bi-level pool and authentic Southwest cuisine set the stage for a restorative desert escape.

The Opportunity:

We are seeking anExecutiveChef,an exciting opportunity to be part of the Four Seasons Scottsdale team!

We are looking for anExecutiveChefwho will provideleadership and management for 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.

Responsibilities include but are not limited to:

• 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 that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in complianceas well as the cleanliness and organization of the kitchen. 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.

Knowledge and Skills:

• 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:
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Exclusive discount and travel programs with Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals

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