Executive Sous Chef

Four Seasons Hotels and Resorts; Brookside (DE); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Training & development

Career growth opportunities

Employee travel program

Complimentary employee meals

Uniform dry cleaning

Job summary

Four Seasons Resort and Residences Dominican Republic at Tropicalia is seeking an Executive Sous Chef to lead culinary operations for a pre-opening luxury resort.

You will manage multiple outlets, oversee recipe development, cost controls and food safety while mentoring a skilled culinary team. Fluency in Spanish and English is required; pre-opening experience is highly valued.

Qualifications

• Culinary degree, certification or equivalent with extensive experience.
• At least seven years progressive culinary experience with leadership in luxury hotels.
• Experience overseeing multiple outlets; pre-opening experience preferred.
• Strong knowledge of menu development, food costing, purchasing and inventory.
• Fluency in Spanish and working proficiency in English required.

Responsibilities

• Support the Executive Chef in leading all culinary operations across outlets.
• Participate in pre-opening activities, including kitchen inspections, menu development and supplier selection.
• Recruit, onboard, train, schedule and develop the culinary team.
• Provide hands-on leadership ensuring consistency in dish quality and plating.
• Lead daily operations in the absence of the Executive Chef and coordinate with leadership across kitchens.
• Develop menus reflecting local ingredients with culinary leadership and creativity.
• Maintain standardized recipes, plating guidelines and allergen information; ensure food-cost controls.
• Ensure HACCP, sanitation and safety compliance across all culinary areas.

Skills

Culinary leadership

Spanish fluency

English proficiency

Team development

Hands-on leadership

Education

Culinary degree / certification or equivalent

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:

Four Seasons Resort and Residences Dominican Republic at Tropicalia will feature 95 keys and 25 branded residential homes, 8 distinct F&B outlets, all thoughtfully designed to reflect a contemporary interpretation of the Dominican Republic’s natural beauty. Wellness will be a defining pillar of the property, delivering a holistic experience that harmonizes with the natural environment while enhancing overall wellbeing through the restorative power of nature. The sustainable luxury destination is located on a 60-acre (24 hectare) site along the pristine beachfront of Playa Esmeralda in northeastern Dominican Republic, along the southern shores of Samaná Bay. A site of breathtaking natural beauty, Tropicalia is home to a diverse ecosystem of white-sand beaches; crystalline, aquamarine water and coral reefs; mountains, forests, mangroves, lagoons and rivers; a working coconut plantation; and an organic farm.

About the Role

Four Seasons Resort and Residences Dominican Republic at Tropicalia is seeking an Executive Sous Chef to join our pre-opening team. Reporting to the Executive Chef, this position will provide leadership across the resort’s culinary operations, ensuring exceptional food quality, consistency, creativity and operational execution while developing a talented culinary team and delivering memorable dining experiences.

What You Will Do

• Support the Executive Chef in leading all culinary operations, including restaurants, bars, banquets, in-room dining, employee dining and other food-production areas.
• Participate in pre-opening activities, including kitchen inspections and commissioning, equipment testing, menu development, recipe standardization, supplier selection and establishment of operating procedures.
• Assist with recruiting, onboarding, training, scheduling, coaching and developing the culinary team, fostering a culture of excellence, collaboration and accountability.
• Provide hands‑on leadership in the kitchens, ensuring the consistent execution, presentation, taste and quality of every dish.
• Lead daily culinary operations in the absence of the Executive Chef and ensure effective communication among all kitchen leaders and operational departments.
• Partner with the Executive Chef and restaurant leadership to develop creative, distinctive and commercially successful menus that reflect the identity of each dining experience and celebrate local ingredients.
• Maintain accurate standardized recipes, preparation methods, photographs, plating guidelines, allergen information and food‑cost calculations.
• Ensure compliance with food‑safety, sanitation, hygiene, occupational health and safety, and HACCP requirements across all culinary areas.
• Monitor food costs, labor productivity, purchasing, inventory levels, waste and kitchen expenses while protecting quality and guest satisfaction.
• Work closely with Purchasing to evaluate ingredients, maintain product specifications and establish reliable relationships with qualified local and international suppliers.
• Conduct regular kitchen inspections and ensure all equipment, workspaces, storage areas and cold rooms are clean, organized, safe and properly maintained.
• Collaborate with Engineering to coordinate preventive maintenance and repairs for culinary equipment and minimize operational downtime.
• Respond to guest feedback, dietary restrictions, food allergies and special requests with care, creativity and professionalism.
• Support banquet events, VIP experiences, special promotions and high‑volume operations while ensuring consistent Four Seasons standards.
• Promote sustainable culinary practices, including responsible sourcing, seasonal purchasing, waste reduction and efficient use of resources.

What You Bring

• Culinary degree, professional culinary certification or equivalent combination of education and extensive industry experience.
• A minimum of seven years of progressive culinary experience, including leadership experience as an Executive Sous Chef, Chef de Cuisine or comparable senior culinary role within a luxury hotel or resort.
• Demonstrated experience overseeing multiple culinary outlets, high‑volume operations, banquets and diverse culinary concepts. Previous pre‑opening experience is highly preferred.
• Strong knowledge of menu development, food costing, purchasing, inventory management, kitchen productivity and international food‑safety standards.
• Inspiring and hands‑on leadership style, with strong organizational, communication and team‑development skills. Fluency in Spanish and working proficiency in English are required.

What We Offer

• Competitive salary and a comprehensive benefits package.
• Excellent training and professional‑development opportunities.
• Opportunities for career growth within Four Seasons Hotels and Resorts.
• Employee travel program, including complimentary and discounted stays at Four Seasons properties worldwide, subject to program eligibility.
• Complimentary dry cleaning for employee uniforms.
• Complimentary employee meals while on duty.
• A supportive and inclusive work environment built on mutual respect, collaboration and the Golden Rule.

Schedule & Hours

• This is a full‑time position.
• The successful candidate must be flexible to work early mornings, days, evenings, weekends and public holidays based on operational needs.
• As the resort operates 24 hours a day, seven days a week, scheduled days and hours may vary. Extended hours may occasionally be required during pre‑opening activities, special events and periods of high business volume.

Work Authorization

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