About the location:
Our property is a vibrant hub of culture, style and energy and includes our newly transformed restaurant which embodies iconic luxury boldly reimagined to capture the essence of Chicago through inspired food, drink, art and music. Four Seasons Hotel Chicago is honored to be ranked as one of Conde Nast Traveler Reader's Choice Top 50 Hotels in the World. We offer 345 elegant guest rooms and suites: and a luxury spa. We are located steps away from the famed Magnificent Mile, glamorous North Michigan Avenue shopping and minutes from the city's business and financial center. Adorn Restaurant features globally inspired cuisine starring the bounty of the Midwest. Adorn Bar showcases craft cocktails and a wine list that sparks conversation, all with a lively, convivial vibe beckoning to be discovered.

Our Open Opportunity

The Adorn Bar and Restaurant Chef is an essential member of Food & Beverage leadership team which is dedicated to providing exceptional quality and service to our guests and employees.

We are looking for individuals who possess a high level of attention to detail and a strong work ethic. The ability to multitask and prioritize is also essential for this position.

Successful candidates will be a willing team player, comfortable with electronic systems and willing to accept assignments on as need basis, in order to promote teamwork. Flexibility to work early mornings, evenings, weekends, and holidays.

What You Will Do

• Lead and manage the daily operation of the restaurant kitchen, ensuring exceptional food quality, taste, presentation and consistency.
• Participate in pre-opening activities, including kitchen inspections, equipment testing and commissioning, menu development, recipe testing and operational simulations.
• Translate the restaurant's culinary concept into distinctive menus and dining experiences that reflect seasonality, local ingredients and guest preferences.
• Develop and maintain standardized recipes, preparation methods, photographs, plating guides, yields, portion controls, allergen information and food-cost calculations.
• Recruit, onboard, train, schedule, coach and develop the restaurant's culinary team, fostering creativity, teamwork, accountability and the Golden Rule.
• Supervise daily mise en place, preparation, production and service to ensure that all dishes are executed according to established standards.
• Conduct daily briefings, menu tastings and pre-service meetings to ensure the culinary and restaurant-service teams understand each dish, ingredient and preparation method.
• Maintain strict compliance with food-safety, sanitation, hygiene, allergen-management, occupational health and safety, and HACCP requirements.
• Monitor food costs, labor productivity, purchasing, inventory levels, portioning and waste while maintaining exceptional culinary quality.
• Work closely with Purchasing to establish product specifications, evaluate suppliers and ensure the consistent availability and quality of ingredients.
• Collaborate closely with the Front of House leadership team and actively participate in daily pre-shift meetings to communicate menu knowledge, ingredients, preparation methods, allergens, specials and key service notes, ensuring the team is prepared to deliver a seamless guest experience.
• Partner closely with the Stewarding team to ensure the restaurant kitchen is properly equipped with the tools, smallware, china, glassware and equipment required for efficient preparation and service, proactively addressing operational needs and shortages.
• Engage with guests when appropriate, respond thoughtfully to feedback and accommodate dietary restrictions, allergies and special requests.
• Conduct regular inspections of kitchen equipment, refrigeration, storage and production areas and coordinate maintenance needs with Engineering.
• Develop seasonal menus, promotions, special dinners and other culinary experiences that strengthen the restaurant's identity and commercial success.
• Support other culinary outlets, VIP experiences, banquets and special resort events when required.

What You Bring

• Culinary degree, professional culinary certification or equivalent combination of education and extensive industry experience.
• A minimum of five years of progressive culinary experience, including at least two years as a Restaurant Chef, Chef de Cuisine, Senior Sous Chef or comparable leadership position.
• Demonstrated experience in a luxury hotel, resort or high-end restaurant, with strong expertise relevant to the culinary concept of the assigned outlet.
• Strong knowledge of menu development, recipe standardization, food costing, inventory control, food safety and kitchen productivity.
• Inspiring, hands-on leadership style with creativity, strong communication skills and exceptional attention to detail. Fluency in Spanish and working proficiency in English are required.

What We Offer

• Compensation: $105,000 - 115,000
• Energizing Employee Culture where you are encouraged to be your true self.

• Comprehensive learning and development programs to help you elevate your craft.

• Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan) as well as Paid Time Off & Holiday Pay

• 401(k) Retirement Plan including Employer Matching Program

• Inclusive and diverse employee engagement & recognition events all year-round.

• Exclusive discount and travel programs with Four Seasons

• Complimentary Dry Cleaning for Employee Uniforms & Employee Meals

• And so much more!

Schedule & Hours

• The successful candidate must be flexible to work early mornings, days, evenings, late nights, weekends and public holidays based on the restaurant's hours and operational needs.