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Four Seasons Logo Four Seasons · Hospitality and Tourism

Executive Chef

United States of America, New York Employment contract 170000.00 - 180000.00 USD / Year · Job Posted May 10, 2026
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Job Description

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: A Manhattan landmark on Billionaires' Row. Experience five-star, New York hotel living in our modern-deco landmark designed by famed architect I.M. Pei. Located on 'Billionaires’ Row' at the city’s most prestigious address between Park Avenue and Madison Avenue, you’re just steps from Central Park and Madison Avenue shopping. Come and unwind in our sun-filled suites (some of the largest in Manhattan), take in the unparalleled city and park views, and experience serenity and luxury high above Manhattan’s exhilarating whirlwind.

Job Responsibility

  • Create and develop all menus for the hotel aligned to Four Seasons New York Midtown Vision
  • Ensure the preparation and presentation is consistent which leaves the in room dining and banquet guests feeling surprised, delighted and anticipating their next experience
  • Drive innovation through creative revenue generating solutions to maximize profit
  • Coordinate collaborations on menus that connect to the local gastronomy trends
  • Select, lead, motivate, train, evaluate, coach, support all employees and managers in the Kitchen & Banqueting Department
  • Ensure that established cultural and core standards are met: long-range strategic planning operational planning
  • Forward plan and prioritize tasks to ensure work load is balanced and urgent situations are dealt with immediately
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
  • Understand and explain the profit and loss statements
  • 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
  • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster 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
  • Serve as the primary culinary authority responsible for compliance with the Collective Bargaining Agreement (CBA)
  • Manage staffing models, scheduling, overtime, job assignments, and discipline in accordance with union rules
  • Act as management’s culinary representative in union discussions, grievances, and labor‑related matters in partnership with People & Culture

Requirements

  • Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
  • Experience: Three to five years’ previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position
  • 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

What we offer

  • Complimentary accommodation at other Four Seasons Hotels
  • Complimentary Employee Meals
  • Monthly Metro Discount
  • Employee Benefits and 401K Retirement Plan
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