Detalle de la Oferta

Descripción de la Oferta

JOB SUMMARY

The Destination Restaurant Chef leads the culinary vision and daily kitchen operations of Puna, the signature restaurant of Nekajui, a Ritz-Carlton Reserve. Guided by the creative direction of celebrated Peruvian chef Diego Muñoz, Puna blends Peru's culinary heritage with the freshness and biodiversity of Costa Rica, offering bold flavors, refined techniques, and minimalist, elegant presentations. The restaurant features modern Peruvian dishes inspired by both the Andean highlands and the coastal ecosystems of Guanacaste.

In addition to overseeing Puna, the position is responsible for Paruro, the restaurant's intimate six-seat Asian-Peruvian Omakase experience. Paruro delivers a multi-sensory, chef-led tasting journey where seasonality, intuition, and storytelling converge, executed with precise Asian techniques harmonized with Peruvian flavor foundations. The Destination Restaurant Chef ensures the excellence, consistency, and exclusivity of this high-touch experience.

The role drives menu development, culinary innovation, product quality, kitchen team leadership, and financial performance. It requires creating memorable, place-connected dining experiences that reflect the Reserve ethos—authentic, deeply personal, and rooted in the natural and cultural richness of Peninsula Papagayo. The Destination Restaurant Chef collaborates with resort leadership to champion Puna and Paruro as destination culinary experiences, representing the restaurant in marketing, media, and guest interactions while upholding the highest standards of craftsmanship, hospitality, and brand integrity.

CANDIDATE PROFILE

Education and Experience

- High school diploma or GED; 4 years of experience in culinary, food & beverage, or a related professional area.

OR
- 2-year degree in Culinary Arts, Hotel & Restaurant Management, or a related major; 2 years of experience in culinary, food & beverage, or a related professional area.

Preferred Experience and Skills

- Proven experience in fine dining, luxury hospitality, or destination restaurants—ideally as a Sous Chef or Destination Restaurant Chef in concept-driven, high-touch environments.
- Demonstrated mastery of modern Peruvian cuisine, with the ability to execute bold flavors, refined techniques, and minimalist, elegant presentations aligned with Puna's culinary direction under Chef Diego Muñoz, whose concept fuses Peruvian culinary heritage with Costa Rican freshness.
- Experience with chef-led tasting menus or Omakase-style experiences, essential for overseeing Paruro, Puna's intimate six-seat Asian-Peruvian Omakase that blends seasonality, intuition, and storytelling with precise Asian techniques.
- Comfort working with seasonal, local ingredients, including Costa Rican seafood, regional produce, and native flavors highlighted across Nekajui's culinary program.
- Strong ability to design, refine, and execute highly curated menus, ensuring excellence in technique, balance, creativity, and product quality.
- Leadership experience developing and inspiring kitchen teams within luxury environments, maintaining the Reserve ethos of authenticity, craftsmanship, and personalized service.

Preferred Experience and Skills

- Passion for delivering immersive, sense-driven dining experiences that reflect place, culture, and innovation—central to both Puna and Paruro's identity.
- Creative, disciplined, and highly organized, with a commitment to culinary excellence and continuous learning.
- Strong interpersonal skills and presence to interact confidently with guests, particularly during high-engagement experiences such as the Paruro Omakase.
- Demonstrated ability to work with a high degree of schedule flexibility, adapting to operational peaks, late-service demands, special events, and the unique cadence of Puna and Paruro, ensuring consistent leadership presence during critical culinary moments.
- Entrepreneurial mindset with the ability to contribute to brand visibility, mark