Executive Chef

3 weeks ago

Nashville, Tennessee, United States Four Seasons Hotels Limited Full time
About Four Seasons Hotel & Private Residences Nashville

A soaring new landmark on the Nashville skyline, Four Seasons pays homage to the city's creative spirit. 40 stories high, with 235 keys (42 suites) and 143 residence units, the property is located in the upmarket neighborhood of SoBro where floor to ceiling windows provide unobstructed downtown panoramic views.

Service Culture

Currently operating over 125 hotels and resorts, and 45 residential properties in major city centers and resort destinations in 47 countries, and with more than 50 projects under planning or development, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards. Our greatest asset, and the key to our success, is our people. We believe that each of us needs a sense of dignity, pride, and satisfaction in what we do.

The Opportunity

We are seeking an Executive Chef to lead our culinary team at Four Seasons Hotel & Private Residences Nashville. As a key member of our leadership team, you will be responsible for providing leadership and management for the hotel's culinary department, supporting the goals of the Director of F&B, and planning, organizing, controlling and directing the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions.

Responsibilities:
  • Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department.
  • 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.
  • 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.
  • 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.
  • 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.
  • Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation.
  • 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.
  • Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
  • Work harmoniously and professionally with co-workers and supervisors.
  • Be a role model for the Four Seasons' culture, demonstrate a solid work ethic, good business acumen and a passion for service.
Preferred 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.
  • Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
  • 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 40-50
  • Travel required: Some travel is required for training, conferences, and special events.
  • Hours required: Eight to ten hours shifts; scheduled days and work hours may vary based on need.

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