Executive Chef – Ultra-Luxury Resort Dining Leader

Omni Hotels & Resorts; La Cruz de Huanacaxtle; Presencial; MXN 900.000 - 1.500.000; Jornada completa

Descripción de la vacante

Omni Hotels & Resorts’ Omni Pontoque Resort at Punta de Mita, Mexico, seeks an Executive Chef to lead culinary programming and guest experiences across all outlets, including signature restaurants, the beach club, bars, banquets and in-room dining. The role requires a minimum of 7 years in progressive culinary roles, with 3+ years at executive chef level, plus a culinary degree or formal training.

You will drive menu design, cost control, and team development while delivering exceptional guest

Formación

• 7+ years of progressive culinary experience, including 3+ years as Executive Chef or Executive Sous Chef in a high-volume, upscale hotel or resort.
• Culinary degree or formal training preferred; hands-on experience considered.

Responsabilidades

• Lead culinary programming across all resort outlets, including signature restaurants, beach club, bars, banquets and in-room dining.
• Plan and implement menu design with costing, passing recipes to F&B Controller.
• Maintain up-to-date knowledge of local and international culinary trends to maximize guest satisfaction and sales opportunities.
• Promote in-house culinary activities and festivals, and oversee quality, yield, and wastage controls.
• Recruit, train and mentor kitchen staff; lead the culinary leadership team to deliver a distinctive gastronomic identity.

Conocimientos

Executive Chef experience

Culinary leadership

Food cost management

Multi-outlet experience

Bilingual English/Spanish

Educación

Culinary degree or formal training

Herramientas

Kitchen management systems

Descripción del empleo

Omni Hotels & Resorts’ Omni Pontoque Resort at Punta de Mita, Mexico, seeks an Executive Chef to lead culinary programming and guest experiences across all outlets, including signature restaurants, the beach club, bars, banquets and in-room dining. The role requires a minimum of 7 years in progressive culinary roles, with 3+ years at executive chef level, plus a culinary degree or formal training.

You will drive menu design, cost control, and team development while delivering exceptional guest