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:

About Sekka

Sekka is the Japanese specialty restaurant at the newly reimagined The Park Gstaad, A Four Seasons Hotel, creating a distinctive and highly intimate offering within the hotel’s seasonal Food & Beverage concept.

The experience is composed of the Sekka Bar, with only four seats, and the Sekka Restaurant, an intimate 12-seat dining experience centered around the counter. Here, guests experience Omakase at its most personal, with each course prepared and presented directly in front of them and the interaction between Chef and guest becoming an integral part of the experience.

With exceptional ingredients, craftsmanship, precision, and highly personalized service at its heart, Sekka is envisioned as one of the most exclusive Japanese dining experiences in the Swiss Alps.

About the role

As Restaurant Chef – Sekka, you will be responsible for the culinary leadership, concept execution, quality, consistency, and operational performance of the Sekka kitchen.

Reporting to the Executive Chef, you will lead one of Switzerland’s most exclusive Japanese dining experiences, centered around an intimate Omakase concept, exceptional product quality, and highly personalized guest interaction. This role calls for an accomplished Japanese culinary specialist with exceptional technical expertise, a distinctive culinary identity, and the presence to personally lead an intimate Omakase experience at the highest level. You will shape Sekka’s culinary direction, curate its Omakase offering, develop signature dishes and seasonal experiences, and establish relationships with exceptional suppliers and producers while positioning Sekka among Switzerland’s premier Japanese dining destinations.

The position is planned to start in March 2027, allowing you to play an integral role throughout the pre-opening phase and in shaping the culinary identity and guest experience of Sekka ahead of its opening.

What you will do

• Lead and manage the daily culinary operations of Sekka.

• Define, develop, and continuously evolve the culinary identity, concept, and positioning of Sekka.

• Personally lead and execute the restaurant’s intimate Omakase experience, creating highly personalized interactions with guests.

• Curate exceptional Omakase menus, seasonal offerings, signature dishes, and specialty experiences.

• Set uncompromising standards for product quality, craftsmanship, presentation, consistency, and execution.

• Identify, evaluate, and source exceptional ingredients, premium seafood, and specialty Japanese products that support authenticity, quality, and differentiation.

• Develop and maintain strong relationships with specialist suppliers, producers, and culinary partners.

• Lead, train, develop, and inspire the Sekka culinary team, fostering a culture of craftsmanship, precision, creativity, and continuous improvement.

• Maintain exceptional product quality and guest satisfaction while ensuring operational consistency and efficiency.

• Manage food cost performance, inventory, production planning, and operational resources effectively.

• Ensure compliance with food safety, HACCP, hygiene, health and safety, and regulatory requirements.

• Play an active role in hotel opening activities, culinary innovation, and the continued evolution of the Sekka concept.

What you bring

• Minimum 4 years of culinary leadership experience within exceptional Japanese restaurants, luxury hospitality, fine dining, Omakase concepts, or premium culinary operations.

• Exceptional expertise in Japanese cuisine, with substantial hands-on experience in Omakase and the technical ability to personally lead and execute the guest experience.

• Outstanding knowledge of Japanese ingredients, premium seafood, product seasonality, sourcing, preparation techniques, and culinary traditions.

• A highly developed sense of craftsmanship, precision, balance, presentation, and attention to detail.

• Proven ability to create distinctive Omakase menus, signature dishes, and highly personalized culinary experiences.

• Strong understanding of premium product sourcing and the ability to develop trusted relationships with specialist suppliers and producers.

• A distinctive culinary point of view combined with the discipline to deliver exceptional quality and consistency every day.

• Strong leadership skills with the ability to inspire, develop, and set uncompromising standards for a small, highly specialized culinary team.

• Confidence and presence in direct guest interaction, with the ability to create an engaging and highly personalized Omakase experience.

• Degree, Diploma, or recognized professional qualification in Culinary Arts or a related field.

• Japanese culinary certifications, specialist sushi training, advanced Omakase experience, or related specialist qualifications are highly advantageous.

• Additional culinary, HACCP, Food Safety, or Hygiene certifications are advantageous.

• Fluent English required. Additional languages are advantageous.

• A highly professional, creative, disciplined, and quality-driven approach.

What we offer

• Competitive salary and comprehensive benefits.

• Employee meals and uniform laundry service.

• Monthly Employee Recognition Program.

• Global career growth opportunities through Task Forces and Transfers.

• Employee Travel Program after 6 months.

Schedule & Hours

• Full-time, permanent position with flexibility for evenings, weekends, and holidays per seasonality.

• Seasonal operation with primary opening periods from June to September and December to March.