Executive Kitchen Visionary & Team Leader

Auberge Collection; Solidaridad; On-site; MXN 900,000 - 1,200,000; Full time

Job summary

Auberge Collection is seeking a Chef de Cuisine to lead Itzam's Kitchen, crafting innovative menus and overseeing all kitchen operations within a luxury setting in Riviera Maya. You will supervise staff, ensure health and safety standards, and drive excellence in food quality, presentation, and profitability.

Experience as a Chef de Cuisine or Sous Chef in high-end establishments is required, with 5-8 years in restaurants or catering, preferably in a Michelin-rated or luxury hotel environment.

Qualifications

• Prior experience as a Chef de Cuisine, Sous Chef.
• Minimum 5-8 years' culinary experience in established restaurants and/or catering companies.
• Experience in a luxury hotel, Michelin rated restaurant preferred.

Responsibilities

• Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
• Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.
• Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.
• Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.
• Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

Skills

Chef de Cuisine

Sous Chef

Culinary experience

Job description

Auberge Collection is seeking a Chef de Cuisine to lead Itzam's Kitchen, crafting innovative menus and overseeing all kitchen operations within a luxury setting in Riviera Maya. You will supervise staff, ensure health and safety standards, and drive excellence in food quality, presentation, and profitability.

Experience as a Chef de Cuisine or Sous Chef in high-end establishments is required, with 5-8 years in restaurants or catering, preferably in a Michelin-rated or luxury hotel environment.