**Company Description**
Where nature cradles the soul and inspires new adventures.
An escape for those seeking total well-being, unbridled adventure, and cultural edification; balance at Hacienda AltaGracia is founded with the belief that total wellbeing comes from being able to move fast or slow. This serene 50-casita resorts features 180 bird-song filled acres of untamed tropical forest, coffee farm, equine stables, organic chef's gardens and wellbeing center by one of the world's leading holistic wellness providers THE WELL. Experience the escape of our sulr-stirring wellness journeys soulful cuisine, and adrenaline packed adventures through bespoke itineraries-personally curated to elevate your experience and leave you transformed.
As our Executive Chef you will be responsible for the execution and supervision of a high-end experience at the restaurants, in-room dining, banquets, amenities, and other outlets. Responsible for menu conceptualization and development, product sourcing, recipe standardization, compliance to hygiene standards, and personnel development. In charge of developing and monitoring food and labor budgets ensuring they are adhered to. Responsible for maintaining the highest standards of excellence for food quality and hygiene.
ESSENTIAL FUNCTIONS
- 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.
**Qualifications**
- 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.
**Additional Information