Chef de Cuisine - Talavera

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.

Four Seasons Resort Scottsdale is seeking a Chef de Cuisine to lead the culinary team at Talavera, our signature modern Spanish steakhouse featuring prime cuts, fresh seafood and seasonal ingredients against the backdrop of the Sonoran Desert. The Chef de Cuisine will oversee daily culinary operations, inspire and develop the team, and drive excellence across menu development, food quality, presentation and financial performance. This is an exciting opportunity for a passionate and creative culinary leader who thrives in a high-energy luxury environment and is eager to grow alongside an ambitious team while delivering exceptional Four Seasons experiences.

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  Lead and inspire the Talavera culinary team, overseeing daily kitchen operations, training and development, communication, and performance.

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  Drive culinary excellence through menu development, recipe design, food presentation, quality standards and the use of fresh, seasonal and local products.

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  Manage kitchen operations and financial performance, including food cost, inventory, purchasing, labor and weekly culinary labor planning.

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  Oversee kitchen organization and execution across prep, line stations, storage and service periods while ensuring seamless transitions between operations.

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  Collaborate across the Food & Beverage division, supporting Banquet and Catering operations, participating in business reviews, and acting as a culinary department leader in the absence of the Executive Chef or Executive Sous Chef.

• 3–5 years of Sous Chef or Culinary Manager experience in a luxury hotel, resort or high-end restaurant environment.

• Strong experience with Spanish-influenced cuisine, with a demonstrated understanding of à la carte, all-day dining and/or In-Room Dining operations.

• Banquet and catering experience, with the flexibility and versatility to contribute across all aspects of a resort culinary operation, not simply as an à la carte specialist.

• A high-energy, creative and organized leader who builds strong relationships, develops culinary talent and fosters a collaborative team environment.

• U.S. work authorization is required, unless the candidate is currently in a managerial position at a Four Seasons location. Current Four Seasons managers may qualify for L-1 visa sponsorship.