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 ROLE:

Four Seasons Hotel Westlake Village is seeking an Executive Sous Chef to lead the kitchen team in delivering exceptional culinary experiences across multiple outlets. This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.

WHAT YOU WILL DO:

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning.
• Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items.
• Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.
• Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food shipments and inventory.
• Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.
• Operate, maintain, and ensure proper cleaning of all kitchen equipment.
• Execute guest-facing culinary activations such as omelet stations, carving stations, sushi demonstrations, and interactive classes.