Executive Sous Chef - CUT

Executive Sous Chef - CUT page is loaded## Executive Sous Chef - CUT locations:
Los Angeles - Beverly Wilshiretime type:
Full time posted on:
Posted Todaytime left to apply:
End Date:
May 11, 2026 (30+ days left to apply) job requisition :
REQ
** 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:
** Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard-worthy views at our doorstep.
** Executive Sous Chef - CUT
** Beverly Wilshire, A Four Seasons Hotel Beverly Wilshire, A Four Seasons Hotel is looking for a Executive Sous Chef who shares our passion for excellence and is enthusiastic about creating the ultimate service experience for our guests.

U.S. work authorization is required for this position.
** Join Our Team
** Located at the intersection of Wilshire and Rodeo, an international cast of personalities comes together amid urban buzz, Hollywood glamour and a sophisticated California vibe. Experience CUT, Wolfgang Puck's, and become part of a iconic hotel of the Four Seasons Portfolio.

Work on a team that is built on mutual respect, collaboration, excellent service and passion for providing above and beyond guest experiences.

Four Seasons provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.
** Key Elements of the Job
** The Sous Chef is responsible for planning, organizing, controlling and directing the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. Candidate is preferred to have previous management experience in a luxury, fast paced environment.
* Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic operational planning.
* Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
* 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.
* Oversee nightly service, coordinating with chefs and front-of-house leadership to ensure smooth execution.
* Strong knowledge of meat cooking, steakhouse operations, and product quality standards is highly preferred.
* 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…