Restaurant Executive Chef- Brasserie Margot & Bar Margot

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:

Modern luxury steeped in Southern Charm. Meet us in Atlanta, and we’ll show you what it means to have fun, Southern-style. Our vibrant capital city is the living, breathing cultural heart of the American South, where world-renowned chefs, business moguls and celebrities flock for work and play. Our Midtown Hotel puts you just steps from the renowned High Museum of Art, eclectic Peachtree Street and the sprawling green spaces of Piedmont Park. Enjoy breakfast at Park 75 before heading out to explore the city, or stay in for a healthy dose of self-care in our serene Spa. However you spend the day, make sure to end your night with dinner and drinks at Bar Margot.

Restaurant Executive Chef, Brasserie Margot & Bar Margot

We are currently seeking a full-time experienced Restaurant Executive Chef for our French inspired specialty restaurants. The candidate should be a proven leader with a well-mannered, visionary mindset, passionate creative and with a deep understanding of the hospitality & restaurant environment to join our team.

Reporting to the Executive Chef, candidate will lead a two kitchen and three meal period operation which includes Brasserie Margot – our 3-meal specialty restaurant, Bar Margot – our high-volume well-known bar, in addition to the In Room Dining menu creation and preparation.

Two to three years as Executive Chef or Executive Restaurant Chef. Will consider Chef de Cuisine experience for the appropriate candidate. The candidate will have a fine dining and progressive restaurant group or luxury hotel background, with a strong cooking knowledge of French cuisine, techniques, trends and French training.

In the role, candidate should be able to perform the following functions at an optimal level

• Proactively supports the Executive Chef in providing leadership and management of kitchen department
• Strong ability to define restaurant food identity, quality and direction of menu. This includes menu creation, seamless roll out, accurate food cost measurements
• Must have prior experience in high volume operations within high quality environments
• Support executive chef in administrative roles to establish high revenue streams and profitability in all outlets (Birchstreet, Heath, Avero, Steritech, ecosure, P&L, food cost management tools etc.)
• Contribute to the creative process in all outlets by challenging his superiors and peers
• proactively steps into service/expediting when needed
• strong focus on product and product enhancements in all outlets and when necessary, banquets
• Proactively aligns himself with strategic decisions to support all F&B concepts – result driven
• Ability to form teams and keep teams engaged for the established goals in the process of opening this restaurant
• Ensure restaurant outlets maintain a high level of consistency in quality of food product, preparation, and presentation with daily pre-meal tastings and briefings with staff.
• Train, motivate, supervise and discipline all staff, including Sous Chefs
• Effectively plan and develop menus for the property considering factors such as product availability, food and service cost, marketing conditions, and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Communicating regularly with the Executive Chef & Director of Food & Beverage regarding problems, irregularities and concerns and pr