Detalle de la Oferta

Descripción de la Oferta

JOB SUMMARY

The Chef de Cuisine is accountable for the overall quality, consistency, and production of the property's main kitchen, overseeing all culinary operations for breakfast, lunch, dinner, In-Villa Dining, and pool service. This Leader showcases exceptional culinary talent by personally executing key tasks while guiding a team of Ladies & Gentlemen, including Sous Chefs and Cooks, and managing all food-related functions across multiple service periods.

The role coordinates menu development, purchasing, staffing, production planning, and inventory management, ensuring seamless alignment with daily operational needs. The Chef de Cuisine partners with cross-functional departments—such as Food & Beverage, Stewarding, Events, and Housekeeping—to support flawless service delivery and the creation of thoughtful, personalized guest experiences.

This position ensures strict compliance with sanitation, hygiene, and HACCP standards, maintains operating budgets through effective cost and labor management, and drives consistency in flavor, presentation, and execution. As a Leader, the Chef de Cuisine develops, trains, and mentors the culinary team while fostering a culture of professionalism, emotional intelligence, creativity, and genuine hospitality consistent with The Ritz-Carlton Reserve philosophy.

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED and at least 4 years of progressive culinary experience, preferably in luxury hotels or fine dining restaurants managing multiple simultaneous outlets (breakfast, lunch/dinner, pool, and In-Villa Dining).

OR
- A 2-year degree in Culinary Arts, Hotel & Restaurant Management, or a related field, with a minimum of 2 years of hands-on culinary leadership experience in a high-end or luxury environment.

Technical Skills

- Strong mastery of international cooking techniques, menu execution, and the use of local, seasonal ingredients.
- Proven ability to execute multiple services with precision, consistency, and high volume demand.
- Advanced knowledge of food safety, sanitation, and HACCP compliance.
- Proficiency in food cost management, inventory control, recipe standardization, and production planning.

Leadership & Management Skills

- Demonstrated experience leading, training, and motivating diverse teams.
- Ability to maintain emotional control and a professional demeanor under pressure.
- Strong delegation, organization, and time-management skills, including team scheduling and station rotation.
- Effective problem solving and decision-making aligned with operational and financial goals.

Interpersonal & Service Skills

- Excellent communication skills and ability to collaborate seamlessly with other departments (F&B, Stewarding, Events, Housekeeping).
- High level of professionalism, attention to detail, and commitment to guest experience.
- Ability to inspire a culture of teamwork, respect, and genuine hospitality.
- Bilingual in English and Spanish preferred due to operational needs.

CORE WORK ACTIVITIES

Ensuring Culinary Standards & Kitchen Operations

- Develops, designs, and creates new culinary applications, menu concepts, seasonal items, and special offerings, integrating international techniques with local ingredients aligned to the Reserve's identity.
- Supervises all kitchen shift operations for breakfast, Brisa lunch and dinner service, In-Villa Dining, and pool operations, ensuring strict compliance with Food & Beverage policies, service standards, timing expectations, and consistency across all outlets.
- Maintains superior standards in food preparation, handling, storage, receiving procedures, thawing, mise en place execution, station organization, and temperature control according to brand standards and HACCP requirements. ,
- Recognizes and demands high-quality products, including accurate flavor profiles, cooking techniques, textures, and plate presentation for multiple simultaneous services.
- Plans and manages f