Executive Chef

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.

Four Seasons Resort Scottsdale is seeking an Executive Chef to lead and inspire our Culinary team while overseeing all kitchen operations, menu development, and strategic culinary initiatives across the resort. This leader will drive exceptional dining experiences through innovative cuisine, operational excellence, talent development, and a commitment to the highest standards of quality, profitability, and guest satisfaction. This is an exciting opportunity for a visionary culinary professional who is passionate about leadership, creativity, and hospitality, and who thrives in a dynamic luxury environment where they can make a lasting impact on both guests and team members.

• →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 established cultural 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, providing the 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 regarding printing, 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. Provide on-going training and development of talent. 
• →Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel. 
• →Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as 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 portion consistency 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. 

• Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. 
• Experience: Five to seven years previous experience 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 learned on-the-job.
• Requires ability to operate computer equipment and other food &  beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment  and tools.
• Requires reading, writing and oral proficiency in the English language. 
• No. of employees supervised: Approximately 40
• Travel required: Some travel is required for training, conferences, and special events. 
• Successful candidate must possess legal work authorization in the United States

• Full time
• Flexibility to work early mornings, evenings, weekends and holidays.