Chef De Cuisine - Esmeralda

The Chef de Cuisine of Esmeralda leads the comprehensive culinary management of the resort’s oceanfront breakfast and daytime lunch outlet. This role directs daily operations to the highest quality standards, overseeing the execution of à la carte breakfasts and the design of dynamic buffet cycles ranging from traditional Mexican to international cuisine. The Chef de Cuisine also serves as a specialist in creating a high-quality casual snack offering and daily specials made with fresh seafood that pay homage to Pacific cuisine, while maintaining a solid foundation in traditional seafood cuisine and ceviches for beach service. Working closely with the Resort Executive Chef, the role holds overall responsibility for the efficient and effective running of the kitchen and food production, upholding the highest levels of food quality, sanitation, and guest satisfaction from the resort’s pre-opening phase onward.

Essential Functions


Breakfast and Buffet Design and Execution: Design, cost, and supervise à la carte breakfast formats and the structuring of themed buffet cycles (traditional Mexican and international), ensuring freshness, rotation, variety, and aesthetic presentation at every service.
Beach and Seafood Menu Development: Act as a specialist in the creation and standardization of high-quality casual snack dishes, as well as in the ceviche and traditional seafood offering.
Creation of Daily Specials: Design attractive daily suggestions and gastronomic specials based on the catch and fresh seafood of the day, evoking the identity of Pacific cuisine during daytime service.
Manage the daily production, preparation, and presentation of all food for Esmeralda to ensure a quality, consistent product that conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching and counseling, and conducting reviews; focus on attracting, interviewing, retaining, and motivating associates while providing a safe work environment.
Constantly inspect all kitchen sections during service to ensure that correct standards are maintained.
Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Work with the Resort Executive Chef in the creation, costing, and implementation of menus.
Step in to lead or assist in leadership positions across other resort kitchens as needed, using strong verbal and written communication skills to ensure thorough and detailed handover notes in the absence or presence of the area leader.
Communicate effectively across multiple departments and roles, as well as in guest-facing meetings that may include pre-cons, tastings, and site visits.
Meet deadlines set by department heads while keeping the hourly team aware of key dates and events happening across the resort.
Schedule staff according to budget and business forecast; assist in critiquing the monthly P&L based on business levels.
Direct proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure and health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk-in coolers, including rotation of food products and cleanliness.
Advise the Resort Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction through the smooth and effective running of day-to-day operations.
Work closely with the Storeroom Manager and Food and Beverage Controller to establish and maintain control of the standards for purchasing and receiving items.
Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage usage of leftovers.
Know expectations and ensure staff understand them and execute them within the proper guidelines.
Provide support and leadership to accomplish the resort’s Medallia food quality score.
Check and control sign-in and sign-out procedures for kitchen staff.
Perform any other job-related duties as assigned.



Minimum Requirements


Culinary Mastery: Extensive technical knowledge of traditional Mexican and international breakfast cuisine and of buffet management and logistics, as well as proven experience in coastal seafood cuisine, ceviche preparation, and the creation of a casual snack concept with Pacific identity.
At least 2 years of previous culinary management experience.
Prior experience in an upscale, full-service five-diamond kitchen preferred.
Excellent customer service skills; prior administrative experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs required.
Ability to use a computer to access Kronos, Birch Street, and Medallia.
Ability to interact with guests during tastings and special events.
Creativity in developing menus while maintaining bottom-line results.
ServSafe-certified food manager credential or applicable food safety certification required.
Clear, positive, and energetic communication skills, both written and verbal.
Excellent organizational skills required.
Able to work a flexible schedule, including nights, weekends, and holidays.