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Auberge Collection

Luxury country inn with holistic spa

Chef de Cuisine

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeCabo San Lucas, BCS, MexicoNo salary listedIn-person

About the Job

Requirements

  • A degree in Culinary Arts is required.
  • Advanced spoken and written English is required.
  • Prior experience in management and supervision is required.
  • At least five years of experience as a Supervisor, Sous Chef, or Restaurant Chef in a hotel or five-star restaurant is required.
  • A current health card is required.
  • The ability to communicate in English with guests, coworkers, and management is required.

Responsibilities

  • Plan and prepare menus and suggestions, instruct staff, and provide quality service in accordance with established standards and plating specifications.
  • Direct, train, and monitor the performance of Sous Chefs, line cooks, and stewards.
  • Maintain organization and cleanliness in work areas and equipment, and ensure employees understand and follow work guidelines, standards, and procedures.
  • Follow required hygiene and sanitation measures and the hotel's policies and procedures.
  • Meet with the Executive Chef or Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other relevant work information.
  • Ensure staff report as scheduled and document employee tardiness and absences.
  • Coordinate team members' scheduled breaks.
  • Prepare and assign production work to team members and review priorities.
  • Communicate changes and additions to tasks during each shift, identify situations that compromise departmental standards, and delegate corrective tasks.
  • Complete opening duties and ensure the workstation has the required mise en place, tools, equipment, and supplies.
  • Inspect the cleanliness and condition of tools, equipment, and supplies and ensure standards are met.
  • Check mise en place schedules and par lists.
  • Inspect the cleanliness and organization of the banquet kitchen and workstations and correct deficiencies.
  • Monitor team members' performance, ensure procedures are followed, and correct deficiencies with staff.
  • Assist team members as needed to ensure optimal guest service.
  • Ensure restaurant service team members are informed about menu items and available quantities for each meal period.
  • Communicate when additional help is needed during busy days to support guest service.
  • Minimize costs and waste while maintaining control of planned food costs.
  • Complete station closing tasks, including returning and rotating food and supplies; covering, labeling, and storing items; organizing storage; cleaning and mopping food-preparation areas and shelves; returning unused utensils and equipment; rapidly cooling hot items; and turning off equipment not needed for the next shift.
  • Ensure line cooks complete their work before leaving.
  • Review work status and follow-up actions with the Executive Chef or Executive Sous Chef before leaving, and document and communicate pending information.
  • Successfully complete the training and certification process.
  • Provide team members with performance feedback, handle disciplinary issues, and reconcile employees according to Auberge Resorts Collection standards.
  • Interview and hire staff according to Auberge Collection policies.
  • Interact with clients to customize event menus.
  • Maintain detailed menu and recipe files for future reference.
  • Taste restaurant menus and periodically review guest feedback.
  • Periodically review financial goals to ensure profitability and maximize opportunities.
  • Hold a daily rally and meet the commitment to excellence and competitiveness.
  • Maintain quality at all times and complete paperwork on time.
  • Attend work meetings with the Chef and other leaders.
  • Build professional relationships with restaurant and banquet managers and communicate and resolve issues with them daily.
  • Schedule correctly and prevent unapproved overtime.
  • Ensure plating guides and recipes are followed and dishes are consistent.
  • Maintain a safe and clean work area and ensure all employees receive a 30-minute break.
  • Prepare playlists and assign specific work tasks.
  • Ensure departments under the role's responsibility work together efficiently without wasted time or labor.
  • Adjust production quantities according to planned events and hotel and villa occupancy.
  • Ensure requisitions are complete and signed.
  • Maintain daily inventory of meat, fish, and frozen items, and ensure all perishable items are covered and labeled.
  • Check employees' mise en place and verify they are ready for service.
  • Verify menus meet quality standards and monitor team members' performance against service standards.
  • Follow hotel procedures and policies and provide positive feedback to support appropriate performance and conduct.
  • Follow the maintenance and cleaning program.
  • Perform assigned tasks in other kitchen areas.
  • Attend culinary tastings and wine tastings.
  • Work special events outside regular duties.
  • Research new products, menus, and presentations.
  • Assist with employee selection.

About the Company

Auberge Collection

Luxury country inn with holistic spa

Mayflower Inn & Spa is a luxury country inn and destination spa in Washington, Connecticut, managed by Auberge Resorts Collection. Guests stay in 35 rooms and cottages, dine at The Garden Room or Tap Room, and access THE WELL, a 20,000-square-foot holistic spa with massages, body treatments, acupuncture, health coaching, fitness classes, an indoor pool, thermal spaces, and relaxation areas. The property blends a preserved historic hotel redesigned by Celerie Kemble with a large wellness spa and curated experiences like guided hikes and cultural tours, setting it apart from typical inns. Its goal is to offer a nature-forward escape that combines refined accommodations, gourmet dining, and a comprehensive wellness program for relaxation, health, and culture.

Company size
51-200
Company stage
Not listed
Total funding
Not listed
Headquarters
Not listed
Founded
Not listed

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