Executive Chef - Sydney

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:

When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you. To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch. The views are just the beginning at Four Seasons Hotel Sydney, located at the epicentre of the historic Rocks district, sparkling Harbour and buzzing CBD. Chic rooms and suites embrace the iconic attractions just steps away, while the award-winning restaurant and street front bar are destinations unto themselves.

About The Role:

The Executive Chef plans, organizes, controls and directs the work of employees in the entire Kitchen, responsible for Mode Restaurant, Grain Bar, In Room Dining, Executive Lounge and Catering, ensuring high quality and consistency.

As the leader for all of the culinary department, the Executive Chef works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires strong organizational skills, robust business acumen, a strong work ethic and leadership skills.

What you will do:

• To thrive in the role of Executive Chef, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
• Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
• Creative menu design for our Restaurant, Bar, Executive Lounge, In Room Dining and Banquet operations, ensuring high quality and optimal menu engineering
• Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
• Quality management of food as well as managing all food safety components in line with local regulations and company procedures
• Investigation and resolution of guest complaints
• Effective liaison, support and collaboration across the hotel
• A “hands on” approach and able to showcase world class technical skills
• Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
• Be actively involved in the execution of special culinary events
• Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
• Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
• Ensures high level of personal hygiene and grooming standards of the kitchen staff
• Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity.
• Responsible for the quality of food prepared in the employee restaurant
• Coach and review the various levels of chefs to train them for the next level within the property and company
• Ensure equipment and fixtures are maintained well and reports any faults and damage
• Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties.
• Implement the property safety and emergency procedures in all kitchens.

What you bring:

• 3+ years leading a Culinary Team within a high quality and high volume hotel operation
• Ability to communicate clearly and openly to achieve a high trust environment with strong engagement and teamwork.
• Superior knowledge of culinary craft in a high volume, luxury environment as well as administration/management
• Proven ability to effectively lead in a variety of situations with operational and guest needs, flexible leadership style.
• Exceptional attention to detail and an ability to increase efficiency and productivity
• Strong leadership and communication skills

 
  
What we offer: 

•    Competitive Salary, wages, and a comprehensive benefits package
•    Excellent Training and Development opportunities
•    Complimentary Accommodation at other Four Seasons Hotels and Resort
•    Complimentary Dry Cleaning for Employee Uniforms
•    Complimentary Employee Meals

If you fit the above criteria, we look forward to receiving your application!

Candidates will need the right to work in Australia.

We make it a point to take the time to review each resume carefully to select those that are a match with the preferred qualifications for the job. If that’s you, we will contact you to set up a time to get to know each other.