Banquet 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.

About the Role:

Responsible for leading the culinary operation for banquets and events, ensuring quality, consistency, presentation, and efficient service execution in line with hotel standards and the requirements of each event.

What You’ll Do:

- Lead and oversee culinary production for banquets, meetings, and special events.
- Ensure the quality, presentation, flavor, and consistency of every preparation.
- Coordinate production and service timing according to the requirements of each event.
- Supervise, train, and develop the banquet culinary team.
- Ensure compliance with hygiene, food safety, and food handling standards.
- Manage inventory, food costs, waste, and efficient product utilization.
- Collaborate closely with Banquets, Events, and Food & Beverage teams to ensure smooth execution and an exceptional guest experience.

Requirements:

- Previous experience as a Banquet Chef, Banquet Sous Chef, or in a similar role.
- Experience in luxury hospitality, resorts, convention centers, or high-end event operations.
- Experience managing culinary production for events of different sizes and formats.
- Proven experience leading and developing culinary teams.
- Knowledge of cost control, inventory management, hygiene, and food safety standards.
- Strong organizational, planning, and multitasking skills.
- Intermediate to advanced English proficiency preferred.

We Offer:

- The opportunity to be part of a high-level hospitality operation.
- A dynamic and multicultural work environment.
- Learning, development, and professional growth opportunities.
- Competitive compensation and benefits package.

Availability:

Availability to work flexible schedules, including evenings, weekends, and holidays, according to the event calendar and operational needs.