Chef De Cuisine - Clubhouse - Four Seasons Resort

Four Seasons Hotel Riyadh; Saudi Arabia; On-site; SAR 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a Chef de Cuisine for their luxurious new resort on the Red Sea. This role is pivotal in leading the culinary operations at the Clubhouse, where you will create a unique dining experience that embodies the essence of the resort. With a focus on innovative menu development and maintaining high standards of food safety and quality, you will manage a talented kitchen team in a vibrant, multicultural environment. This position offers the opportunity to work in a stunning location, delivering exceptional culinary experiences that delight guests and reflect the local culture.

Qualifications

• Minimum 7 years of culinary experience, including 3 years in a luxury setting.
• Strong background in upscale casual and international cuisine.

Responsibilities

• Oversee kitchen operations, ensuring food quality and guest satisfaction.
• Design and implement seasonal menus with local inspirations.

Skills

Culinary Management

Menu Development

Food Safety Standards

Leadership

Cost Control

Multicultural Kitchen Experience

Education

Formal Culinary Education

Job description

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:

Soon to be one of the region's foremost luxury beachside destinations, The Red Sea will comprise of the idyllic natural islands and lagoons across 200 kms of coastline along the western coast of the Kingdom of Saudi Arabia, between the cities of Umluj and Al Wajh. The new Four Seasons Resort will be located on Shura Island, the hub of the development and home to a yacht marina, leisure and lifestyle facilities, retail offerings, 18-hole golf course and more. The Red Sea destination is being built with sustainable practices and tourism at its core, with the masterplan being informed by an impressive marine spatial planning simulation to model the environmental impact of development and operations to minimize over-tourism while providing guests with an exceptional travel and lifestyle experience. The destination will also rely on renewable energy and will only develop a small portion of the islands with expansive dedicated conservation zones.

The new Four Seasons Resort will offer approximately 149 rooms and suites, all with uninterrupted views over white sand beaches and crystal-clear waters. The property will also feature six restaurant and lounge outlets, meeting and events spaces, a marine discovery centre, Kids for All Seasons space and much more. Whether looking for rest and relaxation or sport and water activities, there will be something for everyone, including a full-service spa with a hammam, tennis courts, three outdoor pools with cabanas, and two separate beaches for families and adults perfect for soaking in the sun or diving down to explore the coral reefs.

Role summary:

The Chef de Cuisine - Clubhouse is responsible for leading the culinary operations of the Clubhouse, delivering a refined yet relaxed dining experience that reflects the essence of the resort and its unique Red Sea setting. This role involves overseeing all kitchen operations, menu development, quality control, and team leadership while ensuring the highest standards of food safety, innovation, and guest satisfaction.

As a key leader within the culinary division, the Chef de Cuisine will work closely with the Executive Chef and F&B leadership to align the Clubhouse offerings with Four Seasons' brand and luxury guest expectations.

Key responsibilities:

• Oversee all kitchen operations at the Golf Clubhouse, including breakfast, lunch, à la carte dining, and special events.
• Design and implement innovative, seasonal menus that balance international favorites with local inspirations.
• Ensure consistent food quality, presentation, and portion control, maintaining luxury standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance management.
• Control food costs, inventory, and waste, and ensure efficient ordering and stock rotation.
• Maintain strict hygiene, health, and safety standards in compliance with HACCP and resort guidelines.
• Collaborate with service staff and other departments to ensure a seamless guest experience.
• Support culinary events, golf tournaments, and VIP guest functions held at the Clubhouse.

Candidate profile:

• Minimum 7 years of culinary experience, with at least 3 years as sous chef or chef de cuisine in a luxury resort, club, or fine dining environment.
• Strong background in upscale casual and international cuisine; Mediterranean or coastal fare is a plus.
• Proven leadership and people management skills in a multicultural kitchen.
• Formal culinary education or certification required.
• Fluent in English; Arabic or other languages are an asset.
• Experience working in remote or resort locations preferred.
• The ability to coordinate with the Golf Recreational team in coordinating day-to-day operations and golfers' satisfaction.

Success factors:

• Passionate about food quality, creativity, and guest satisfaction.
• Strong organizational and leadership capabilities.
• Hands-on, calm under pressure, and solution-oriented.
• Committed to training and developing a strong culinary team.
• Able to embody and deliver the Four Seasons culture of excellence and personalization.