Executive Chef — Luxury Resort Culinary Leader

Four Seasons Hotels and Resorts; San Luis Potosí; On-site; MXN 1,200,000 - 2,000,000; Full time

Job summary

Four Seasons Punta Mita is seeking an Executive Chef to lead all kitchen operations, delivering exceptional dining experiences with creativity and meticulous attention to quality. You will mentor culinary teams, drive operational excellence, and manage menus, costs, and guest satisfaction in a luxury resort setting.

The role requires a proven track record in luxury hospitality, strong leadership, and fluency in English and Spanish, with a passion for innovative cuisine and guest-focused service.

Qualifications

• Degree or Diploma in Culinary Arts, Gastronomy, or a related discipline from an accredited institution.
• 7–10 years of progressive culinary leadership experience within luxury hotels, resorts, fine dining restaurants, or large-scale hospitality operations.
• Proven success as an Executive Chef or equivalent senior culinary leader, managing complex, multi-outlet food and beverage operations.
• Demonstrated experience leading high-performing culinary teams while driving operational excellence, guest satisfaction, and financial performance.
• Fluency in English and Spanish, both written and spoken, is required.

Responsibilities

• Oversee all kitchen operations in a restaurant, hotel, or food service establishment.
• Provide leadership, business management, and strategic direction to ensure high-quality food production and exceptional dining experiences.
• Lead menu engineering, recipe development, cost controls, inventory management, and budget oversight.

Skills

Executive leadership

Menu engineering

Budget oversight

Staff development

Bilingual English/Spanish

Education

Culinary degree or diploma

Job description

Four Seasons Punta Mita is seeking an Executive Chef to lead all kitchen operations, delivering exceptional dining experiences with creativity and meticulous attention to quality. You will mentor culinary teams, drive operational excellence, and manage menus, costs, and guest satisfaction in a luxury resort setting.

The role requires a proven track record in luxury hospitality, strong leadership, and fluency in English and Spanish, with a passion for innovative cuisine and guest-focused service.