Executive Sous Chef: Luxury Culinary Leadership

fourseasons; East Palo Alto (CA); On-site; USD 115,000 - 125,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Holiday, vacation, and sick pay

401k with company matching

Complimentary stays at Four Seasons

Job summary

Four Seasons Hotel Silicon Valley is seeking an Executive Sous Chef to oversee menu development, food quality, and kitchen operations across outlets. You will lead culinary and stewarding teams, drive cost controls, and ensure adherence to safety standards in a luxury environment.

The role requires strong leadership, seasonal menu planning, and collaboration with Sales/Events to deliver exceptional guest experiences. Weekend/evening availability is expected.

Qualifications

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• Five to seven years of experience in multiple culinary/food & beverage department head positions.

Responsibilities

• Maintain and evolve menus across all outlets, balancing innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability.
• Drive financial performance through managing food cost, purchasing, forecasting, inventory controls, and operational efficiencies.
• Lead, inspire, develop and discipline the culinary and stewarding teams with coaching, training, and performance management.
• Ensure hygiene, safety and compliance with Four Seasons standards and local, state, and federal regulations.
• Coordinate with Sales and Operations teams for events, client planning, and guest experience.

Skills

Experience in culinary/food & beverage

Education

College degree in hotel/restaurant management or culinary arts

Job description

Four Seasons Hotel Silicon Valley is seeking an Executive Sous Chef to oversee menu development, food quality, and kitchen operations across outlets. You will lead culinary and stewarding teams, drive cost controls, and ensure adherence to safety standards in a luxury environment.

The role requires strong leadership, seasonal menu planning, and collaboration with Sales/Events to deliver exceptional guest experiences. Weekend/evening availability is expected.