Culinary Experiences Chef

Susurros del Corazón, Auberge Collection; Corral del Risco; Presencial; MXN 688.231 - 1.032.346; Jornada completa

Descripción de la vacante

Susurros del Corazón, Auberge Collection in Punta de Mita is seeking a Culinary Experiences Chef. This full-time management position requires flexibility, including weekends and holidays. The chef will elevate culinary experiences, drive kitchen operations, and work closely with the Executive Chef.

The ideal candidate has a minimum of 2 years as a Sous Chef or Restaurant Chef, with 3 years in renowned establishments. A culinary degree is a plus and proficiency in Spanish and English is required.

Formación

• Minimum 2 years’ experience as Sous Chef or Restaurant Chef.
• At least 3 years’ culinary experience in renowned restaurants or catering.
• Ability to work a flexible schedule including weekends and holidays.

Responsabilidades

• Oversee daily kitchen operations and culinary proposals.
• Lead culinary experiences around the resort, including seasonal offerings.
• Coordinate training activities for kitchen and front‑of‑house team.

Conocimientos

Culinary excellence

Leadership

Food safety knowledge

Planning and organizational skills

Bilingual (Spanish and English)

Educación

Certificate or degree in Culinary Arts

Descripción del empleo

Job Description

Become one of the authors of our story. Join our team as Culinary Experiences Chef at Susurros del Corazón in Punta de Mita, reporting to the Executive Chef. You will be responsible for elevating the brand of Susurros del Corazón through the lens of culinary experiences around the resort, driving the operative performance of the kitchens at Auberge, ensuring complete viability and maximizing all opportunities and resources. You will work closely with the Executive Chef and our Culinary partners in establishing and maintaining key business objectives, effective marketing/PR, operational brand standards, guest relations, and team member management.

Responsibilities

• Work with the Executive Chef in setting the direction of the day-to-day operations, developing and implementing creative culinary proposals, and maintaining the highest standards and efficiencies.
• Lead Culinary Experiences around the resort, including seasonal Beach Grill and Susurros Market, La Boquita Outlet, Beach Dinners, and Chef-In-Villa Experience.
• Assist with menu development and maintain recipes, portion specifications, standard preparation procedures, and plating for all dishes, ensuring all cooks follow these standards.
• Vary and develop menu items based on seasonal offerings and other needs/specifications.
• Determine purchasing specifications and budgetary allotments for all menu items and kitchen and conference room inventories, keeping costs control in mind at all times.
• Order and receive products, working with our many vendors.
• Coordinate training activities (tastings, training, line-up meetings) for kitchen and front‑of‑house team members to meet service level standards.

Qualifications

• Full‑time management position requiring full flexibility, including ability to work weekends, holidays, and a varied schedule.
• Minimum 2 years’ experience as Sous Chef or Restaurant Chef.
• Minimum 3 years’ culinary experience in renowned established restaurants and/or catering companies.
• Certificate or degree in Culinary Arts a plus.
• Knowledge of kitchen food safety.
• Verbal proficiency in Spanish and English.
• Passion for culinary excellence with skill to create exciting and accessible new dishes appropriate for the venue’s concept.
• Highly developed planning and organizational skills; able to anticipate change, adjust responses accordingly, and initiate steps to maximize resources toward a common objective.