Restaurant Chef

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 and Residences Dominican Republic at Tropicalia is seeking a Restaurant Chef to join our pre-opening team. Reporting to the Executive Sous Chef, this position will lead the culinary operation of an assigned restaurant, bringing its concept to life through creative menus, exceptional ingredients, consistent execution and inspiring leadership.

• →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 with the Restaurant Manager to ensure seamless coordination between the kitchen and service teams and an exceptional overall dining experience.
• →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.

• 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.

• This is a full-time position.
• 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.
• As the resort operates 24 hours a day, seven days a week, scheduled days and hours may vary.

Candidates must be legally eligible to work in the Dominican Republic or able to meet the applicable immigration and work-permit requirements.

Four Seasons Resort and Residences Dominican Republic at Tropicalia is committed to providing an inclusive workplace in which all individuals are treated with dignity and respect. Employment decisions are based on qualifications, experience and business requirements, without discrimination on any basis protected by applicable law.