**OUR COMPANY
Our mission is to be the best-loved manager of one-of-a-kind luxury properties and experiences. Auberge is a family of intimate, one-of-kind hotels and resorts that define an approachable style of luxury in both product and service that resonates with the curious modern traveller. Passionately local, experience-led, romantic, and stylish, these hotels hum with a vibrancy that is both refined and relevant.
OUR PROPERTY
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 resort features 180 bird-song-filled acres of untamed tropical forest, coffee farm, equine stables, organic chef's gardens and a wellbeing center by one of the world's leading holistic wellness providers, THE WELL. Experience the escape of our soul-stirring wellness journeys, soulful cuisine, and adrenaline packed adventures through bespoke itineraries - personally curated to elevate the guest experience and leave them transformed.
ROLE SUMMARY
Join our team as Executive Chef and become one of the authors of our story. As part of the Auberge family, 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 standardisation, compliance to hygiene standards, and personnel development. In charge of developing and monitoring food and labour budgets ensuring they are adhered to. Responsible for maintaining the highest standards of excellence for food quality and
KEY RESPONSIBILITIES
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.
Organise 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 standardised recipes, food preparation techniques and presentation to ensure consistent quality.
Monitor and ensure budgets for food and labour 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 minimise 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.
Prepares, executes and controls expenses related to the annual budget of the department.
Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Planet Auberge program
Perform other duties as directed, developed or assigned.
Responsible for guest satisfaction results in Unifocus: analisis, action plans and goals in F&B.
REQUIRED QUALIFICATIONS
- Minimum 3-year experience in a similar role under ultra-luxury hospitality
Strong customer service, financial and gastronomic skills.
Excellent organisation 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.
PREFERRED QUALIFICATIONS
Graduated from a recognized Gastronomic School.
Luxury resort experience.
College degree.
Certification in Food Handling or similar.
Pastry experience is a plus.
OUR STORY
At Auberge, we are passionate about our mission to