About Four Seasons

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.

About the location:

Write your own music city story. Let us show you the real Nashville, connecting you to the creative spirit of the city’s artisans. Four Seasons is the new social hub of downtown Nashville’s SoBro neighbourhood, just steps from music, sports and entertainment. Feel the rhythm of our vibrant restaurants and event spaces, and the harmony of our Spa and rooftop pool – celebrating nature with views of the Cumberland River and Riverfront Park. With unparalleled Four Seasons service and warm Southern hospitality, we’ll inspire a truly authentic experience of Music City.

We are turning up the volume in Music City and we want you to join our playlist! Weaving the warmth of southern hospitality with the intuition of Four Seasons service, our team is changing the landscape of Nashville.

The Opportunity

We are seeking an Executive Chef, an exciting opportunity to be part of Four Seasons Hotel and Private Residences Nashville!

We are looking for an Executive Chef who will provide leadership and management for the hotel’s culinary department, support the goals of the Director of F&B, and plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions.

Responsibilities Include But Are Not Limited To

• 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.
• 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.

This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and has 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.
• 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

• Dynamic Employee Culture.
• Inclusive and diverse employee engagement events.
• Competitive wages and benefits including Medical, Dental, and Vision.
• Employee Assistance Program.
• 401k Retirement Plan.
• Vacation & Holiday Pay.
• Sick Pay, Disability Coverage, and Life Insurance.
• Exclusive discount and travel programs with Four Seasons Hotels and Resorts.
• Complementary Uniforms and uniform care.
• Complimentary Employee Meals.
• Comprehensive learning and development programs.

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• Five to seven years previous experience in multiple culinary/food & beverage department head positions.
• Strong leadership and management skills.
• Knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures.
• Ability to operate food & beverage computer systems and culinary production equipment.
• Proficiency in reading, writing, and oral communication in the English language.