Executive Sous Chef — Luxury Beach Resort Pre-Opening

Omni Hotels & Resorts; Región Costa Norte; On-site; MXN 1,100,000 - 1,500,000; Full time

Job summary

The Omni Pontoque Resort at Punta de Mita, Omni Hotels & Resorts' first luxury resort in Mexico, opens in 2027. The Executive Sous Chef will lead kitchen operations, uphold food quality, sanitation, and guest satisfaction while supporting the Resort Executive Chef.

Responsibilities include budgeting, controlling food costs, staff development, and ensuring health and safety standards. A culinary degree, ServSafe, and 4+ years of management experience are required.

Qualifications

• 4+ years in culinary management in a high-volume hotel restaurant or banquet kitchen.
• Proven culinary skills with ability to lead, develop, and motivate staff.
• Union experience preferred.
• Teach staff to interact with guests and resolve internal requests.
• Creative and current on food trends.
• Basic math and ability to read financial reports.
• Maintain health and safety standards.
• Flexible schedule including weekends/holidays.
• ServSafe-certified food manager credential required.

Responsibilities

• Execute Omni policies ensuring budgets and standards are met.
• Assist with budgeting, food cost, payroll, and related financial areas.
• Control overhead and report budget variances.
• Advise on kitchen matters and maintain cleanliness and hygiene.
• Ensure guest satisfaction through day-to-day operations.
• Maintain purchasing/receiving standards.
• Collaborate with Storeroom Manager and F&B Controller on purchasing controls.
• Test and evaluate product quality, yield, price, and waste.
• Inspect all service sections during service to maintain standards.
• Manage equipment and schedule maintenance.
• Perform other duties as assigned.

Skills

Culinary leadership

Staff development

Food cost management

Supervise culinary team

Education

College education/culinary degree

Tools

Payroll software

Kitchen computer systems

Job description

The Omni Pontoque Resort at Punta de Mita, Omni Hotels & Resorts' first luxury resort in Mexico, opens in 2027. The Executive Sous Chef will lead kitchen operations, uphold food quality, sanitation, and guest satisfaction while supporting the Resort Executive Chef.

Responsibilities include budgeting, controlling food costs, staff development, and ensuring health and safety standards. A culinary degree, ServSafe, and 4+ years of management experience are required.