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:

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.

Target start date for this role is July

What you will do:

• Lead the pre‑opening culinary concept development, including menus, kitchen layouts, equipment specifications, and operational workflows across all outlets.

• Define and execute the overall culinary vision, aligning with the resort’s ultra‑luxury positioning, sustainability ethos, and destination identity.

• Oversee all kitchen operations (restaurants, bars, banquets, private dining), ensuring exceptional quality, consistency, and presentation.

• Champion a farm‑to‑table and locally driven approach, maximizing the use of the on‑site organic farm and regional producers.

• Establish and control food cost, budgeting, inventory, and procurement strategies in collaboration with Finance and Procurement teams.

• Ensure full compliance with food safety, hygiene, and local regulatory standards, as well as brand and corporate policies.

• Recruit, build, and lead high‑performing culinary teams, including succession planning and talent development during pre‑opening and beyond.

• Collaborate closely with Food & Beverage, Events, Sales, and Marketing to support signature experiences, resort programming, and revenue goals.

• Drive innovation and continuous improvement, incorporating global culinary trends while maintaining authenticity and sense of place.

• Act as a culinary ambassador for the resort, supporting media engagements, VIP events, owner relations, and special gastronomic initiatives.

What you bring:

• Proven experience as an Executive Chef or equivalent senior culinary leader in ultra‑luxury hotels or resorts, ideally including pre‑opening environments.

• Strong background in high‑end, multi‑outlet culinary operations, including fine dining, banquets, and bespoke guest experiences.

• Demonstrated expertise in sustainable cuisine, local sourcing, and seasonal menu development within a luxury context.

• Exceptional leadership and people development skills, with experience building teams from the ground up.

• Solid commercial and operational acumen, including food cost control, budgeting, and strategic planning

• Exceptional communication skills and command of Spanish and English language

What we offer:

• Competitive salary and a comprehensive benefits package.

• Market-leading pay and benefits (Medical, Dental, Vision and Retirement Savings Plan)

• Complimentary accommodation at other Four Seasons Hotels and Resorts

• Complimentary dry cleaning for business clothing

• Complimentary Employee Meals

• Paid holidays, vacation, and sick days

• Culinary, retail and wellness experiences at special rates