Pre-Opening Luxury Resort Restaurant Chef

Four Seasons Hotels and Resorts; Brookside (DE); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Training & development

Employee travel program

Dry cleaning for uniforms

Employee meals

Job summary

Four Seasons Resort and Residences Dominican Republic at Tropicalia seeks a Restaurant Chef to lead the culinary operation of an assigned outlet as part of the pre-opening team. Reporting to the Executive Sous Chef, you will develop menus, train staff, and ensure exceptional quality and dining experiences.

You will translate concepts into distinctive menus using seasonal, local ingredients while managing food costs and safety compliance. Strong leadership and fluency in Spanish are required.

Qualifications

• 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 in a leadership role.
• Experience in a luxury hotel, resort or high-end restaurant with relevant culinary expertise.

Responsibilities

• Lead and manage the daily operation of the restaurant kitchen with exceptional quality and consistency.
• Translate the concept into distinctive menus and dining experiences reflecting seasonality and local ingredients.
• Develop standardized recipes, portions, allergen info and food-cost calculations.
• Recruit, train and develop the culinary team, fostering creativity and accountability.
• Maintain food safety, HACCP compliance and high sanitation standards.
• Collaborate with Restaurant Manager to ensure seamless kitchen-service coordination.

Skills

Culinary leadership

Menu development

Food cost control

Kitchen operations

Team leadership

Spanish fluency

English proficiency

Education

Culinary degree

Job description

Four Seasons Resort and Residences Dominican Republic at Tropicalia seeks a Restaurant Chef to lead the culinary operation of an assigned outlet as part of the pre-opening team. Reporting to the Executive Sous Chef, you will develop menus, train staff, and ensure exceptional quality and dining experiences.

You will translate concepts into distinctive menus using seasonal, local ingredients while managing food costs and safety compliance. Strong leadership and fluency in Spanish are required.