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Executive Restaurant Chef

United States of America, Philadelphia · Job Posted March 19, 2026
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Job Description

The Executive Restaurant Chef for Jean‑Georges Philadelphia is a senior leadership role that oversees the entire kitchen operation, leading a large culinary team while upholding the highest standards of food quality, consistency, and presentation. This role establishes efficient systems, manages labor and cost strategies, and ensures flawless execution aligned with both the Jean‑Georges culinary vision and Four Seasons standards. Working closely with Jean‑Georges Management and reporting to the Executive Chef for Four Seasons, this role drives menu development, upholds strict culinary controls, and delivers exceptional dining experiences that reflect the excellence of Four Seasons.

Job Responsibility

  • Oversee daily kitchen operations with strong communication and organizational skills
  • Apply excellent and diverse culinary skills to maintain high standards
  • Utilize strong computer skills for administrative and operational tasks
  • Foster positive interpersonal relationships and promote effective teamwork
  • Provide strong leadership and management to guide and support the kitchen team
  • Champion the use of local, organic, and sustainable ingredients
  • Maintain an understanding of front‑of‑house operations to ensure cohesive service
  • Demonstrate a passion for continuous learning and teaching within the kitchen
  • Take a proactive approach to problem‑solving and operational improvement
  • Identify, mentor, and develop talent within the culinary team
  • Attend monthly business reviews and provide detailed insights on people, profit, and product
  • Assist in the payroll process for the kitchen team
  • Monitor, manage, and communicate culinary labor performance on a weekly basis

Requirements

  • Minimum of 5 years of culinary experience, including at least 2 years in a comparable management role
  • Fine‑dining background preferred, ideally with experience in Michelin‑level restaurants
  • Proficient in operating and maintaining a wide range of culinary production equipment and tools
  • Strong organizational skills with the ability to manage multiple priorities in a fast‑paced environment
  • Skilled in coaching, mentoring, and developing culinary talent at all levels
  • Passion for continuous improvement, innovation, and maintaining culinary excellence
  • Maintain a valid food handler’s license (preferred)

What we offer

  • Competitive Salary, wages, and a comprehensive benefits package
  • Excellent Training and Development opportunities
  • Employee discount at any Four Seasons worldwide
  • Complimentary Dry Cleaning for Employee Uniforms
  • Complimentary Employee Meals
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