About Us
Nestled along the stunning coastline of Isabela, our luxury resort offers an unparalleled experience of refined leisure, wellness, and elevated service. With expansive grounds, high-end accommodations, fine dining, golf, and curated guest experiences, we are redefining destination hospitality in Puerto Rico.
We are seeking a Food and Beverage (F&B) Executive Chef as our senior culinary leader who oversees all kitchen operations, menu development, and culinary strategy for Royal Isabela. This role must combine culinary artistry with high-level business management to ensure exceptional dining experiences for our guests and profitability for the organization.
Summary
The F&B Executive Chef is responsible for leading all back-of-house culinary activities. Beyond cooking, the Executive Chef is responsible for administrative and financial management, staff development, and maintaining food quality and safety standards. The Executive Chef drives the culinary vision of the establishment while controlling costs and maximizing operational efficiency.
Key responsibilities
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Culinary management and menu design
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Creative menu development: Designs and plans new menus, special dishes, and banquet offerings that align with the establishment's brand and current culinary trends.
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Quality and consistency: Sets and maintains high standards for food preparation, taste, and presentation across all food outlets.
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Recipe development: Creates and standardizes recipes to ensure consistent quality and portion sizes, and to control costs.
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Food trends: Stays informed on new culinary techniques, ingredients, and industry trends to keep the menu innovative and fresh.
Team leadership
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Recruitment and training: Hires, trains, and manages all kitchen staff, including sous chefs, line cooks, and other food prep personnel.
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Scheduling and delegation: Supervises staffing schedules, coordinates tasks, and delegates responsibilities to ensure smooth kitchen operations.
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Performance management: Conducts performance reviews, provides constructive feedback, and motivates the culinary team.
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Positive work environment: Fosters a collaborative and supportive atmosphere in the kitchen, a fast-paced and high-pressure environment.
Financial and administrative duties
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Budgeting and cost control: Oversees and manages the kitchen budget, focusing on controlling food and labor costs to maximize profitability.
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Inventory and purchasing: Monitors inventory levels and purchases food and supplies from approved vendors, building strong supplier relationships to secure high-quality ingredients at competitive prices.
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Financial analysis: Reviews financial statements and performance metrics to identify cost-saving opportunities and adjust operations as needed.
Operational and compliance standards
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Health and safety: Implements and enforces strict food safety, sanitation, and hygiene policies in compliance with all local, state, and federal regulations.
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Equipment maintenance: Ensures proper operation and maintenance of all kitchen equipment.
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Customer satisfaction: Addresses customer feedback and special requests to continuously improve the dining experience.
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Interdepartmental collaboration: Works with other departments, such as front-of-house and events teams, to align on business goals and service expectations.
Required skills and qualifications
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Education and certification: A culinary arts degree or diploma is typically preferred. Certification as a Certified Executive Chef (CEC) from an organization like the American Culinary Federation is also highly regarded.
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Experience: A minimum of 5–8 years of progressive culinary experience, with significant time in a leadership or management role, is usually required.
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Leadership and communication: Exceptional leadership, motivational, and interpersonal communication skills are essential for managing a kitchen team effectively.
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Business acumen: Strong financial literacy, including budgeting, cost control, and purchasing expertise, is critical for the role.
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Adaptability: The ability to work well under pressure, manage time effectively, and solve problems quickly is necessary in a dynamic kitchen setting.
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Culinary expertise: Advanced knowledge of food preparation techniques, cooking methods, and a passion for culinary creativity.
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Attention to detail: A meticulous nature for ensuring consistency in quality, plating, and food safety.
EQUAL OPPORTUNITY EMPLOYER
Royal Isabela is an equal opportunity employer committed to building a diverse and inclusive workforce. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic. We encourage applications from candidates of all backgrounds.
