Restaurant Sous Chef

Auberge Collection; Corral del Risco; On-site; MXN 335,000 - 502,000; Full time

Job summary

Susurros del Corazón at Auberge Collection in Punta de Mita, Mexico is looking for a Restaurant Sous Chef to elevate the brand through culinary experiences across resort outlets. You will drive kitchen performance and uphold standards of quality and service.

You will report to the Chef de Cuisine / Executive Sous Chef and lead a team with a focus on safety, efficiency, and guest satisfaction. This full-time role requires flexibility, including weekends and holidays.

Qualifications

• High School or equivalent and certificate of vocational training (Culinary Arts).
• Certificate or degree in Culinary Arts a plus.
• 2 years of supervision experience.
• Certification in food handling.
• Ability to communicate in English with guests and team.
• Knowledge of kitchen food safety.

Responsibilities

• Maintain health/hygiene measures per hotel standards.
• Oversee kitchen operations and staff schedules.
• Review duties with Chef de Cuisine and Executive Sous Chef.
• Ensure mise en place and proper use of tools and equipment.
• Monitor cleanliness and safety of tools and supplies.
• Support weekend/holiday scheduling and flexible hours.

Skills

English communication

Supervision experience

Food safety knowledge

Education

Culinary Arts certificate

High School diploma

Job description

Susurros del Corazón, Auberge Collection , is a vibrant oceanfront enclave set between jungled cliffs and a pristine stretch of shoreline overlooking Bahía de Banderas in Punta de Mita on Mexico's Pacific Coast. The resort offers 82 ocean-view studios, casitas, and suites, along with 30 two- to five-bedroom casas and oceanfront residences, highlighted by a seven-bedroom signature villa. The resort is home to several dining venues, including Elio, a signature farm-to-table restaurant featuring Mediterranean cuisine with Mexican influences, La Boquita, an open-air taqueria, Palmitas, Don Surf as well as a pool bar, private cabanas, and captivating epicurean experiences exploring global flavors. ONDA, Wellbeing by Auberge, is a sanctuary where joy fuels wellness, inviting a holistic experience that beckons the rhythmic energy of the waves. Three infinity-edge pools cascading down to the beach and Morritos Kids Club create a haven for relaxation and family memories. An array of unscripted adventures and experiences invite exploration, celebrating Mexico's rich culture and embodying the playful spirit of a luxuriously relaxed surf retreat in an unspoiled oceanside oasis.

Join our team as Restaurant Sous Chef at Susurros del Corazon in Punta de Mita México, reporting to the Chef de Cuisine / Executive Sous Chef. You will be responsible for elevating the brand of Susurros del Corazon through the lens of culinary experiences around the outlets of the resort, of driving the operative performance of the kitchens at Auberge, ensuring complete viability and maximizing all opportunities and resources. Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our talent always finds new ways to look after the business, their guests, and their team-members. Within this, the key responsibilities for this position are:

• Maintain and strictly comply with the established health/hygiene measures, as well as those required by the hotel.
• Maintain full knowledge and comply with all hotel policies and procedures.
• Maintain full knowledge of the correct maintenance and use of the equipment, and tools in a proper and safe way.
• Have meetings with the Executive Sous Chef, Chef de Cuisine, Executive Chef to review schedules and assignments, anticipated levels of business, changes and any other information pertinent to the performance of the work.
• Ensure that the work staff report as planned; Document lateness and absence of team members.
• Prepare and assign production work for all staff and review priorities.
• Communicate changes and additions to tasks, as they arise in each shift. Identify situations that compromise the standard of each department and delegate these tasks.
• Have the work station in the required mise en place, tools, equipment and supplies.
• Inspect the Cleanliness and condition of all work tools, equipment and supplies. Ensure that the standards are met.
• High School or equivalent and certificate of vocational training (Culinary Arts). Certificate or degree in Culinary Arts a plus.
• 2 years of experience in supervision.
• Certification in food handling.
• Ability to communicate in English with guests, co-workers and Management.
• Full Time Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule.
• Knowledge of kitchen food safety.

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations.