Executive Chef
- Provincia de Guanacaste
- Permanente
- Tiempo completo
- Promote a culture of excellence in food, beverage, and hospitality.
- Lead and motivate the culinary team to maintain high morale and performance.
- Conduct regular meetings with kitchen leadership to ensure alignment and communication.
- Support training and development programs for all culinary staff.
- Assist in performance evaluations and provide coaching and feedback.
- Ensure compliance with hiring, onboarding, and disciplinary procedures.
- Supervise daily food procurement, inventory rotation, and freshness standards.
- Collaborate with culinary leadership to maintain and elevate food quality and presentation.
- Conduct daily spot checks for taste, presentation, and menu accuracy.
- Maintain and update recipe database for consistency and cost control.
- Monitor portion control, waste reduction, and kitchen productivity.
- Ensure kitchen hygiene, equipment maintenance, and staff grooming standards.
- Work closely with stewarding to maintain cleanliness and organization.
- Review guest counts, VIP lists, and communicate relevant information to the team.
- Address and resolve guest concerns related to food quality or service.
- Gather and respond to feedback to improve culinary offerings.
- Ensure all dishes meet quality standards in taste and presentation.
- Assist in setting departmental goals and objectives.
- Maintain effective communication with other departments.
- Support cost control efforts and vendor management.
- Ensure confidentiality of club operations and member information.
- Monitor labor costs and adjust staffing based on business volume.
- Request maintenance and repair of kitchen equipment as needed.
- Ensure compliance with safety, hygiene, and cleanliness standards.
- Train staff on safety protocols and proper equipment handling.
- Coordinate with stewarding to manage equipment inventory and replacements.
- Proactive and solution-oriented mindset.
- Passion for culinary excellence and innovation.
- Strong leadership and team-building skills.
- Commitment to continuous improvement and staff development.
- Respectful and collaborative approach.
- High attention to detail and quality standards.
- 8–10 years of experience in high-end resorts, hotels, or clubs.
- Strong financial and cost management skills.
- Experience in luxury hospitality and culinary operations.
- Knowledge of food safety standards and F&B systems.
- Excellent communication and organizational skills.
- Ability to work flexible hours, including weekends and holidays.
- Proven ability to lead, coach, and develop culinary teams.
- Valid Food Handling Certification (Carné de Manipulación de Alimentos) as required by local health authorities.
- Teamwork – Fosters a collaborative and supportive team environment.
- Communication – Clearly conveys expectations and feedback.
- Strategic Thinking – Aligns culinary operations with business goals.
- Decision Making – Makes informed and timely decisions.
- Innovation – Continuously improves culinary offerings and processes.
- Customer Service – Ensures guest satisfaction through quality and responsiveness.
- Organization – Maintains structured and efficient kitchen operations.
- Culinary degree or equivalent professional certification.
- Bachelor’s degree in Culinary Arts preferred.
- Ability to lift and/or move up to 40 pounds.
- Frequent standing, walking, talking, and hearing.
- Occasional climbing, stooping, kneeling, and crouching.
- Ability to work in hot, humid, and fast-paced environments.
- Compliance with safety and hygiene regulations.
- Occasional exposure to outdoor weather conditions.
- Exposure to high heat, noise, and kitchen equipment.