Executive Chef

Four Seasons Hotel Silicon Valley is proud to provide our guest the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, 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.

The Opportunity:

Four Seasons is currently looking for an Executive Chef.

Essential function of the job:

Reporting to Hotel Manager, responsibilities and essential job functions include but are not limited to the following:             

• Maintain continual creativity and evolution of menu items for all outlets based on current trends and product seasonality and availability; to include seasonal menu changes/launches
• Manage and implement food costs in all outlets, including the Colleague Cafeteria
• Spearhead Public Relations initiatives, working closely with the PR & Marketing teams
• Ensure consistency in the menu execution for all outlets, including Catering and Events
• Oversee and confirm quality of all food leaving the kitchen, remedy as necessary
• Conduct daily shift briefings to culinary and stewarding team
• Keep in direct contact with clients when necessary for special event planning, budgeting, and desired event execution
• Provide all materials/information necessary for the culinary staff to succeed e.g. Menu Descriptions, Recipes, Production Schedules, Menu changes/updates, etc.
• Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen
• Lead the culinary and stewarding team and ensure all health & safety standards are executed to the highest possible outcomes and in accordance to local, state, and federal regulations
• Direct communication with Sales and Operations teams, ensuring to meet guest expectations and standards
• Actively share ideas, opinions, and suggestions to improve the Culinary environment
• Maintain cleanliness and proper rotation of product in chillers
• Liaise daily with the Outlets Management Team to keep open lines of communication regarding guest feedback, quality control, service standards, etc
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Ensure adherence to kitchen policies, procedures and service standards Other duties as assigned
• Requires reading, writing and oral proficiency in the English language 
• Flexible schedule required to include weekends, holidays, and evenings 

Qualifications and Skills:  

• 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.

What to Expect: 

• Competitive Wage
• Salary range - $140K to $150K
• Be part of a cohesive team with opportunities to build a successful career with global potential 
• Medical, dental, and vision insurance 
• Holiday, vacation, and sick pay 

• 401k participation with a company matching program 
• Complimentary stays at Four Seasons worldwide (subject to availability) 

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