Restaurant Chef

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.

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…