Executive Sous Chef

About the role

The Executive Sous Chef will join the pre‑opening team of Four Seasons Resort and Residences Dominican Republic at Tropicalia, reporting to the Executive Chef. This senior culinary leader will oversee all food‑production areas, ensure exceptional quality, and help build a high‑performing kitchen team.

Key responsibilities

• Support the Executive Chef in managing restaurants, bars, banquets, in‑room dining, and employee dining.
• Participate in pre‑opening activities such as kitchen inspections, equipment testing, menu development, recipe standardisation, and supplier selection.
• Recruit, train, schedule and coach culinary staff, fostering a culture of excellence and accountability.
• Lead daily kitchen operations, maintain food‑cost controls, monitor inventory, and ensure compliance with HACCP and all safety standards.
• Collaborate with Purchasing and Engineering to evaluate ingredients, maintain specifications, and coordinate equipment maintenance.

Required profile

• Culinary degree or professional certification with at least seven years of progressive experience in luxury hotel or resort kitchens.
• Proven leadership in multiple outlets, high‑volume operations, and banquets, preferably with pre‑opening experience.
• Fluent in Spanish and proficient in English.

Required skills

• Menu development and recipe standardisation.
• Food costing, budgeting and inventory management.
• HACCP and food‑safety compliance.
• Supplier evaluation and purchasing.

What we offer

• Competitive salary and comprehensive benefits.
• Training, professional‑development opportunities and career growth within Four Seasons.
• Employee travel program with complimentary and discounted stays worldwide.
• Complimentary uniform dry‑cleaning and employee meals while on duty.