Executive Chef - Luxury Hotel Dining & Innovation

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

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