Executive Chef

• Responsible for the execution and supervision of the entire food & beverage operation in the hotel, points of sale and consumption center.
• Directly responsible for the entire food and beverage operation, strategy, vision and mission.
• Reports directly to the General Manager.
• will be in charge of the development and relationship of unique food and beverage events for the property. Placing strong emphasis on Auberge standards and vision of values.
• Directly involved in the development and creation of new consumption centers.
• Involved in the development and strategic growth of human talent.

• Organize and direct the day-to-day operations of the restaurants.
• Focus on achieving the average check and seek for new ideas to generate more revenue.
• Review the culinary offerings on a regular basis and assess for relevance both from guest and production perspective.
• Source ingredients for food preparation and supervise the procurement, conservation, and quality of supplies. Sourcing should focus on local, ethical suppliers.
• Create guest experiences in the organic garden El Cultivo (herbs, flowers)
• Works with our farmers to identify and select appropriate vegetables and fruits to be grown at El Cultivo.
• Develops standardized recipes, food preparation techniques and presentation to ensure consistent quality.
• Monitor and ensure budgets for food and labor are adhered to.
• Ensures that hygiene standards are maintained in all areas at all times.
• Monitors monthly financial results and takes corrective actions if necessary to ensure that financial objectives are met.
• Establishes and maintains controls to minimize the waste of materials.
• Trains and checks work practices to ensure all staff are knowledgeable of safety, hygiene and accident prevention techniques.
• Provide training and professional development opportunities to all staff.
• Visit the restaurants and engage with guests and staff.
• Implements staff expansion and reduction according to business levels.
• Manage sales systems through quotes of events, special menus and catering services.
• Supervise the maintenance and proper upkeep of kitchen equipment.

• Minimum 3-year experience in a similar role under ultra-luxury hospitality

• Strong customer service, financial and gastronomic skills.
• Excellent organization skills and the ability to multitask and work to deadlines is essential.
• Bilingual - Spanish and English - both written and spoken.
• Knowledge of computer and word processing and excel programs.
• Ability to satisfactorily communicate with guests, management and co-workers.
• Graduated from a recognized Gastronomic School.
• Luxury resort experience.
• College degree.
• Previous experience as Executive Chef.
• Certification in Food Handling or similar.
• Pastry experience is a plus.
• Ability to communicate effectively and coordinate the front and back of the house to deliver an exceptional experience.
• Must meet goals for key metrics. Guest Satisfaction in culinary, Employee Satisfaction in culinary, Food Cost.
• Well versed in mixing traditional and current trends cuisine.
• Have a passion for the farm to table concept, and utilize the freshest ingredients.
• Excellent trainer to their team members and have the ability to keep them engaged while constantly improving their skills.
• Must be incredibly consistent, and can foster a culture of consistency.
• Must be able to build strong rapport and relationships with ownership.
• Needs to be flexible and can adapt to last minute changes.
• Highly organized, and has the ability to manage extensive amounts of information.

Auberge Resorts