Chef de Cuisine
- Provincia de Guanacaste
- Permanente
- Tiempo completo
- Lead daily kitchen operations, ensuring mise en place and service readiness.
- Collaborate with the Executive Chef on seasonal menu changes and product launches.
- Maintain vendor relationships and ensure product quality and purchasing compliance.
- Minimize waste and maximize ingredient use through efficient planning.
- Ensure compliance with health and safety regulations and hygiene standards.
- Oversee kitchen equipment care, cleanliness, and maintenance.
- Maintain consistency in portioning, presentation, and preparation standards.
- Adhere to labor and food cost budgets.
- Inspire and guide Sous Chefs and kitchen staff, fostering a culture of excellence.
- Lead by example during peak service periods.
- Support recruitment, training, scheduling, and performance management.
- Promote clear communication and collaboration within the culinary team.
- Execute any additional tasks assigned by the Executive Chef.
- Oversee onboarding and development of kitchen staff.
- Conduct regular training on equipment, safety, and culinary techniques.
- Evaluate team performance and implement development plans.
- Hold regular briefings and one-on-one meetings with team members.
- Maintain food cost, productivity, and service speed within budget.
- Collaborate with cost control on pricing and inventory management.
- Monitor spoilage and stock rotation to ensure freshness.
- Conduct quality checks on food and presentation before service.
- Ensure proper equipment use and maintenance.
- Support execution of business plans to meet margin and profit targets.
- Optimize ingredient sourcing and stock levels.
- Oversee inventory control and periodic stocktaking.
- Report product delivery or quality issues and follow up for resolution.
- Collaborate with Restaurant Management, Service Teams, Cost Control, and Purchasing.
- Align culinary operations with the service standards of the Club.
- Implement guest feedback into menu and service improvements.
- Foster a high-energy, inclusive team culture across departments.
- Ensure full compliance with local health codes and food service regulations.
- Stay updated on legal standards related to food preparation and staffing.
- Passion for culinary innovation and excellence
- High personal standards and integrity
- Calm under pressure and solutions-oriented
- Hands-on leadership and motivational presence
- Respectful and collaborative approach
- Cultural sensitivity and effective communication
- 5–7 years of experience in high-end, fast-paced culinary environments
- At least 2 years in a leadership role
- Expertise in robatayaki, open-fire cooking, and izakaya-style cuisine
- Experience in luxury resort or fine dining operations
- Strong skills in food cost control and inventory management
- Proven ability to develop seasonal, ingredient-driven menus
- Excellent organizational and communication skills
- Fluent in English; Spanish proficiency is a strong advantage
- Operational Efficiency – Plans and executes service with precision
- Financial Acumen – Manages costs and resources effectively
- Leadership – Develops and motivates a high-performing team
- Guest-Centric Mindset – Prioritizes member satisfaction
- Adaptability – Responds effectively to challenges and changes
- Degree or diploma in Culinary Arts from a recognized institution
- Valid Food Handling Certification (Carné de Manipulación de Alimentos) as required by local health authorities.
- Ability to work in high-heat environments (wood fire ovens, grills, etc.).
- Standing for extended periods during prep and service times.
- Lifting up to 25 kg (55 lbs) and handling heavy kitchen equipment.
- Working with sharp tools, open flames, and hot surfaces.
- Navigating slippery or uneven kitchen and outdoor surfaces.
- Availability for long shifts, holidays, and weekends as required by operational needs.