Executive Chef

• Executive Chef or Chef de Cuisine with 5 or more years leading kitchens in luxury resorts or hotels, or in high-level restaurants.

• Demonstrable gastronomic career: own menus and created concepts. Recognitions (guides, awards) will be valued.

• Experience in high-volume production: banquets and events for 300 or more guests and multi-point operation.

• Mastery of costs: food cost, purchasing, inventory, and recipe costing.

• Leadership of brigades of 30 or more people.

• Competencies: leadership, creativity with commercial judgment, rigor and organization, guest orientation, analytical capacity, and ability to work under pressure.

• Languages: high-level Spanish and advanced professional English.

• A growth project with new concepts and expansion of events.

• Professional growth within a hotel group with a presence in various destinations and top-tier brands, with corporate F&B support.

• Stability: the backing of a consolidated group and a long-term project.

• Creative autonomy within the hotel strategy.

• Immediate start and conditions commensurate with the level of the position.

5-star Luxury Resort with 196 keys, five outlets, 24-hour room service, and a rapidly growing events and banquets program. We are looking for a chef with their own gastronomic vision and the discipline to execute it at scale: someone who creates, and who also produces with consistency, margin, and volume.

• Define and evolve the gastronomic identity of the resort and the proposal for each outlet: a menu with personality, local and seasonal products, and a recognizable signature.

• Create and launch new concepts, menus, event menus, and special proposals, with recipe costing and viability from day one.

• Elevate flavor, technique, presentation, and product across all services, from breakfast to gala dinners.

• Be the gastronomic face of the hotel: collaborations with guest chefs and producers, and actions that build reputation.

• Technical sheets, grammages, and presentation standards: the same dish, with any team and any volume.

• Produce banquets and events for up to 300 guests and outdoor services with the same gastronomic excellence as a restaurant.

• Close the service order for each event with Events and Front of House 14 days in advance.

• Supervise the daily operations of all kitchens and resolve incidents during high-volume services.

• Direct and organize the brigade: structure, functions, and standards for each position.

• Select, evaluate, train, and develop kitchen staff, in coordination with HR.

• Plan staffing based on seasonal criteria: stable team, seasonal permanent staff, and reduced dependence on temporary agencies.

• Build a culture of respect, collaboration, and excellence.

• Prepare and control the kitchen budget; take responsibility for food cost, waste, and yields.

• Maintain valued inventories and up-to-date digital recipe costing.

• Select and evaluate suppliers together with Purchasing, and guarantee product quality, freshness, and traceability.

• Comply with and enforce HACCP, allergens, traceability, and regulations; lead audits and action plans.

• Reduce waste, use water and energy efficiently, and prioritize local and seasonal products.

• Guarantee a gastronomic experience worthy of a 5-star Luxury hotel and handle incidents that reach the kitchen.

• Work fluidly with F&B Management, Events, Front of House, Purchasing, HR, and Maintenance.