Executive Sous Chef: Lead Menus, Teams & Culinary

Four Seasons Hotels and Resorts; Nebraska; On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401k participation

Complimentary stays at Four Seasons

Holidays, vacation, and sick pay

Job summary

Four Seasons Hotel Silicon Valley is currently looking for an Executive Sous Chef. Reporting to the Assistant Director of Food & Beverage, this role oversees menu creation, cost control, and team leadership across all outlets and events.

Responsibilities include maintaining high standards of food quality, coordinating with Sales and Operations, and mentoring culinary staff to foster collaboration and sustainable performance. Weekend/evening shifts are required.

Qualifications

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
• Five to seven years previous experience in multiple culinary/food & beverage department head positions.
• Requires reading, writing and oral proficiency in the English language

Responsibilities

• Maintain and oversee the continual creation, development, and evolution of menus across all outlets.
• Drive financial performance through effective management of food cost, productivity, forecasting, and inventory controls.
• Lead, inspire, develop and discipline culinary and stewarding teams with strong leadership and training.
• Balance operational, administrative and Colleague needs; ensure adherence to kitchen policies and service standards.

Skills

Menu development

Cost control

Leadership

Communication

Event planning

Education

Hotel/restaurant mgmt or culinary arts degree

Job description

Four Seasons Hotel Silicon Valley is currently looking for an Executive Sous Chef. Reporting to the Assistant Director of Food & Beverage, this role oversees menu creation, cost control, and team leadership across all outlets and events.

Responsibilities include maintaining high standards of food quality, coordinating with Sales and Operations, and mentoring culinary staff to foster collaboration and sustainable performance. Weekend/evening shifts are required.