Executive Chef

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:

Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays.

About the role:

The Four Seasons Hotel Suzhou is looking for Executive Chef who share a passion for excellence and who infuse enthusiasm into everything they do.

We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates:

• Commitment to supportive teamwork and open communication
• Responsibility for ongoing enhancement of their skills and performance
• Recognition of personal accountability for their own actions and the outcomes of those actions
• An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company

The Job

The Executive Chef provides leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.

What you will do:

• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department to ensure that established cultural and core standards are met, including long-range strategic planning for outlet operation.
• Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus.
• 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 division and hotel.
• Ensure that sanitation standards are in compliance to ensure cleanliness and kitchen organization.
• 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.

What you bring:

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Minimum 5 years previous experience in multiple culinary/food & beverage department head positions. Direct working experience in China is preferred
• Good command of spoken and written English
• Strong leadership, planning and communication skills
• Work authorization in China is a must
• https://careers.fourseasons.com/us/en/job/REQ10366265/Executive-Chef