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: Soon to be one of the region’s foremost luxury beachside destinations, The Red Sea will comprise of the idyllic natural islands and lagoons across 200 kms of coastline along the western coast of the Kingdom of Saudi Arabia, between the cities of Umluj and Al Wajh. The new Four Seasons Resort will be located on Shura Island, the hub of the development and home to a yacht marina, leisure and lifestyle facilities, retail offerings, 18-hole golf course and more. The Red Sea destination is being built with sustainable practices and tourism at its core, with the masterplan being informed by an impressive marine spatial planning simulation to model the environmental impact of development and operations to minimize over-tourism while providing guests with an exceptional travel and lifestyle experience. The destination will also rely on renewable energy and will only develop a small portion of the islands with expansive dedicated conservation zones. The new Four Seasons Resort will offer approximately 149 rooms and suites, all with uninterrupted views over white sand beaches and crystal-clear waters. The property will also feature six restaurant and lounge outlets, meeting and events spaces, a marine discovery centre, Kids for All Seasons space and much more. Whether looking for rest and relaxation or sport and water activities, there will be something for everyone, including a full-service spa with a hammam, tennis courts, three outdoor pools with cabanas, and two separate beaches for families and adults perfect for soaking in the sun or diving down to explore the coral reefs.Qualifications & ExperienceHigh school diploma or equivalent; vocational training certificate preferredCulinary certification or formal apprenticeship required4–5 years of experience in a similar role within a 5-star hotel or luxury resortExperience managing large, multicultural culinary teamsInternational exposure highly desirableFluency in English and Arabic (verbal and written)Strong knowledge of food cost control, high-volume production, and kitchen sanitation standardsProficient in Microsoft Office and kitchen inventory softwareCertifications in Food Handling, First Aid, and CPRKey ResponsibilitiesCulinary LeadershipPlan, develop, and execute rotating menus for staff dining, ensuring variety, nutrition, and high-quality standardsLead and inspire a multicultural kitchen brigade, from Sous Chefs to CommisMaintain daily communication with the Executive Sous Chef and Director of People & Culture regarding staffing needs and team satisfactionEnsure that recipes are executed to standard, documented, and adjusted for volumeMaintain freshness, creativity, and consistency in food preparation using both local and imported ingredientsSupport sustainability efforts through waste reduction, efficient food usage, and responsible sourcingOperational ExcellenceOversee kitchen operations during all service periods, including food prep, line service, and sanitationMonitor kitchen cleanliness, food safety practices, and personal hygiene of staffCoordinate daily team briefings, task assignments, and production schedulesMaintain updated recipe cards, plating guides, and photographs for consistencyConduct daily inspections of equipment, storage areas, workstations, and refrigeratorsWork closely with Engineering and Stewarding for maintenance and cleanliness standardsInventory & Cost ControlReview daily food requisitions and manage inventory levels with cost efficiencyWork with Purchasing to ensure timely and high-quality ingredient deliveriesMinimize food waste through accurate forecasting and effective inventory useReview daily sales and food cost reports and address discrepancies with the Finance teamTeam ManagementEnsure adequate team coverage through effective scheduling and break rotationsConduct training and performance evaluations; provide feedback and coachingInterview new team members and support onboarding in alignment with People & CulturePromote a culture of positivity, accountability, and continuous improvementMonitor leave schedules and ensure team members take vacations within policy timelinesGuest & Team EngagementAnticipate needs and feedback from team members using the Employee Dining facilitiesFoster warm and respectful interactions with staff guests and contribute to high moraleEngage in cross-departmental collaboration to support events or operational needsRegularly review feedback, analyze trends, and adjust menus or service accordinglyPhysical & Environmental RequirementsPhysical DemandsStanding for extended periods (often at stove or prep stations)Lifting 20–30 kg pots and boxes; repetitive chopping and stirring motionsForward bending, reaching, and fine motor use of utensilsExposure to high heat from stoves, ovens, and grillsEnvironmental FactorsFast-paced, high-volume kitchen environmentContinuous exposure to hot surfaces, moisture, and cleaning chemicalsSensory awareness is crucial to ensure safety and food qualitySecondary ResponsibilitiesAttend all relevant daily briefings, BEO reviews, and F&B meetingsParticipate in off-site events, special occasions, and catering support as requiredHandle administrative duties including shift reports, email correspondence, and logbooksCore CompetenciesLeadership & Team DevelopmentOperational EfficiencyMenu Planning & Culinary InnovationGuest & Employee Experience OrientationCommunication & CollaborationFood Safety & Hygiene ComplianceSustainability Awareness
