Job Overview
We are seeking an experienced and passionate Executive Chef to oversee all culinary operations, including casual and fine dining restaurants, and all banquet events. The Executive Chef ensures the highest standards of food quality, presentation, sanitation, guest satisfaction, kitchen operations, and menu development.
Requirements
- Culinary degree or professional culinary certification preferred.
- Minimum of 5-7 years of progressive culinary leadership experience.
- Previous experience as Executive Chef or Sous Chef in hotels, resorts, or high-volume restaurants preferred.
- Strong knowledge of culinary techniques, food safety, and kitchen operations.
- Experience in budgeting, forecasting, and cost control.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Proficiency in inventory management and kitchen administrative systems.
- Full availability, including weekends and holidays.
- Lead and inspire a passionate culinary team.
- Bilingual in Spanish and English preferred.
Responsibilities
- Direct and oversee all kitchen and culinary operations.
- Develop and implement menus, recipes, and food presentation standards.
- Manage food costs, labor costs, inventory, and kitchen expenses.
- Lead, train, coach, and evaluate culinary team members.
- Supervise purchasing, receiving, and storage of food products.
- Ensure compliance with food safety, sanitation, and health regulations.
- Monitor kitchen equipment maintenance and operational efficiency.
Benefits:
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
Education:
Experience:
- Culinary: 5 years (Required)
- Casual dining: 5 years (Required)
- Fine dining: 5 years (Preferred)
- Banquet: 5 years (Preferred)
- Catering: 5 years (Preferred)
Language:
- Spanish (Required)
- English (Preferred)
Ability to Commute:
- Guánica, PR 00653 (Required)
Ability to Relocate:
- Guánica, PR 00653: Relocate before starting work (Required)
Work Location: In person
