Detalle de la Oferta

Descripción de la Oferta

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

- Minimum of 6 years of leadership experience in culinary operations within luxury or ultra-luxury hotels or resorts.

- Fluency in English and Spanish, both written and spoken.

- Proven experience leading multidisciplinary culinary teams, fostering excellence, creativity, and continuous development.

- Strong understanding of luxury service standards, contemporary culinary techniques, and high-level operational execution.

- Demonstrated expertise in menu creation and concept development, integrating local authenticity, sustainability, and refined aesthetics.

- Solid administrative and financial management skills, including cost control, purchasing oversight, inventory management, and compliance with food safety and hygiene standards.

- Exceptional communication, collaboration, and cultural awareness, essential for working in an international environment.

- A genuine passion for hospitality and for crafting transformative culinary experiences that connect place, culture, and storytelling.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

- Leads kitchen management team.

- Provides direction for all day-to-day operations.

- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

- Encourages and builds mutual trust, respect, and cooperation among team members.

- Serving as a role model to demonstrate appropriate behaviors.

- Ensures property policies are administered fairly and consistently.

- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

- Supervises and coordinates activities of cooks and workers engaged in food preparation.

- Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

- Develops and implements guidelines and control procedures for purchasing and receiving areas.

- Establishes goals including performance goals, budget goals, team goals, etc.

- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

- Manages department controllable expenses including food cost, supplies, uniforms and equipment.

- Participates in the budgeting process for areas of responsibility.

- Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

- Provides direction for menu development.

- Monitors the qua