Restaurant Chef at Auberge Resorts

Susurros del Corazon is situated on the sparkling Riviera Nayarit and will sit on a bluff fringed by tropical jungle that tumbles down to an intimate white sand beach, where warm breezes ruffle hammocks, surfers play on the horizon and perfect sunsets end each extraordinary day.

Become one of the authors of our story. Join our team as Restaurant Chef  at Susurros del Corazon in Punta de Mita México, reporting to the Executive Chef. You will be responsible for elevating the brand of Susurros del Corazon through the lens of culinary experiences around the outlets of the resort,  of driving the operative performance of the kitchens at Auberge, ensuring complete viability and maximizing all opportunities and resources. You will also ensure that the highest service standards are adhered to, and that guest experience exceeds expectations. You will work closely with the Executive Chef and our Culinary partners in establishing and maintaining key business objectives, effective marketing/PR, operational brand standards, guest relations and team member management.
 

• Work with the Executive Chef in setting the direction of the day to day operations as well as developing and implementing creative culinary proposals, and maintaining the highest standards and efficiencies.

• Assist with menu development and to maintain recipes, portion specifications, standard preparation procedures, and plating for all dishes and ensure that all cooks are following these standards.

• Vary and develop menu items based on seasonal offerings and other needs/specifications.

• Determine purchasing specifications and budgetary allotments for all menu items and kitchen and conference room inventories, keeping costs control in mind at all times; 

• Order and receive products, working with our many vendors.

• Coordinate training activities (tastings, training, line up meetings) for kitchen and front-of-house associates to meet service level standards.

• Full Time Management Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule.
• Minimum 2 years experience as Sous Chef  or Restaurant Chef.
• Minimum 3 culinary experience in renowned established restaurants and/or catering companies.
• Certificate or degree in Culinary Arts a plus.
• Knowledge of kitchen food safety.
• Verbal Spanish &  English( medium) 
• Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept.
• Highly developed planning and organizational skills; able to anticipate change, adjust responses accordingly, and initiate steps to maximize resources toward a common objective.

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, and spas, and gracious yet unobtrusive service. With twenty hotels and resorts and eight new hotels under development in the next 18 months, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection.  Follow us on Linked In, and social @AubergeResorts and #AlwaysAuberge.