Executive Chef & F&B Operations Lead

Hotel Mae Spa; Puchuncaví; Presencial; CLP 22.320.000 - 35.712.000; Jornada completa

Descripción de la vacante

Hotel Mae Spa in Puchuncaví, Chile, seeks a Head Chef & F&B Manager to oversee kitchen operations and all food and beverage services in a full-time, on-site role.

The role leads, trains, and schedules kitchen and F&B staff, ensures food safety and quality, manages inventory and supplier relationships, and collaborates with hotel and spa management to design menus and banquet offerings that align with guest preferences and wellness themes.

Formación

• Demonstrated expertise in culinary techniques, menu development, and food presentation.
• Experience managing kitchen and F&B operations, including staff supervision, scheduling, and coaching.
• Solid knowledge of food safety, sanitation standards, and health regulations.
• Ability to manage inventory, suppliers, and food and beverage cost control.
• Strong organizational and time-management skills for multiple service periods and events.
• Excellent communication and collaboration with hotel/facility teams.
• Willingness to work weekends, evenings, and holidays.
• Formal culinary training or equivalent leadership experience in hospitality.

Responsabilidades

• Oversee all kitchen operations and F&B services, including menu planning and quality control.
• Lead, train, and schedule kitchen and F&B staff to maintain service standards.
• Manage inventory, coordinate with suppliers, and control costs.
• Collaborate with hotel and spa management to design menus and beverage offerings.
• Support events and banquets as part of F&B operations.

Conocimientos

Culinary techniques

Menu development

Food presentation

Staff supervision

Scheduling

Performance coaching

Food safety

Sanitation standards

Inventory management

Cost control

Supplier relationships

Time management

Communication

Educación

Culinary training

Descripción del empleo

Hotel Mae Spa in Puchuncaví, Chile, seeks a Head Chef & F&B Manager to oversee kitchen operations and all food and beverage services in a full-time, on-site role.

The role leads, trains, and schedules kitchen and F&B staff, ensures food safety and quality, manages inventory and supplier relationships, and collaborates with hotel and spa management to design menus and banquet offerings that align with guest preferences and wellness themes.