7 Ofertas de Sous Chef en Costa Rica
Sous Chef B
Hoy
Trabajo visto
Descripción Del Trabajo
Additional Information
Job Number
Job CategoryFood and Beverage & Culinary
LocationThe Westin Reserva Conchal All-Inclusive Golf Resort & Spa, Playa Conchal, Guanacaste, Guanacaste, Costa Rica
ScheduleFull Time
Located Remotely?N
Position Type Non-Management
Preparar comidas especiales o reemplazar productos. Regular la temperatura de los hornos, las parrillas y los asadores. Retirar los alimentos del congelador para descongelarlos en el refrigerador. Asegurarse de que las porciones, la distribución y el aderezo de la comida sean las adecuadas. Llevar registros de los alimentos. Controlar la calidad y la cantidad de la comida que se prepara. Comunicar cualquier asistencia necesaria durante los períodos en los que hay más trabajo. Informar al jefe de cocina el exceso de productos alimentarios para usar en los especiales del día. Informar al personal del servicio de Alimentos y Bebidas sobre los productos rechazados y los platos especiales disponibles en el menú. Asegurar la calidad de los productos alimentarios. Preparar y cocinar la comida de acuerdo con las recetas, los estándares de calidad, los estándares de presentación y la lista de control para la preparación de los alimentos. Preparar platos fríos. Asistir a la gerencia en la contratación, capacitación, programación, evaluación, asesoramiento, disciplina, motivación y entrenamiento de los empleados; servir como ejemplo. Cumplir con todas las políticas y los procedimientos de seguridad y de la compañía; informar al gerente los accidentes, las lesiones y las condiciones laborales inseguras; y realizar capacitaciones y obtener certificaciones de seguridad. Asegurarse de que el uniforme y la apariencia personal sean pulcros y profesionales, mantener la confidencialidad de la información patentada y proteger los bienes de la compañía. Anticiparse a las necesidades de servicio de los huéspedes y atenderlas. Hablar con los demás utilizando un lenguaje claro y profesional. Cultivar y mantener relaciones laborales positivas con los demás; apoyar al equipo para alcanzar los objetivos comunes; escuchar y responder de manera apropiada las inquietudes de los demás empleados. Asegurar el cumplimiento de las expectativas y los estándares de calidad. Estar de pie, tomar asiento o caminar durante un período prolongado de tiempo. Estirarse por encima de la cabeza y debajo de la rodillas, incluso agacharse, retorcerse, torcerse y encorvarse. Mover, levantar, transportar, empujar, arrastrar y ubicar sin ayuda objetos que pesen 25 libras o menos.Ejecutar otros deberes de trabajo razonables solicitados por supervisors.
APTITUDES DESEABLES
Educación: Título expedido por una escuela técnica, de oficios o vocacional.
Experiencia laboral afín: Al menos 3 años de experiencia laboral afín.
Experiencia como supervisor: No se requiere experiencia como supervisor.
Licencia o certificación: Ninguna
En Marriott International, nos comprometemos a ofrecer igualdad de oportunidades, a hacer que todos se sientan bienvenidos y a facilitar el acceso a oportunidades laborales. Promovemos activamente un entorno en el que se valora y celebra la diversidad de orígenes de nuestros asociados. Nuestra gran fortaleza yace en la exquisita fusión de culturas, talentos y experiencias de nuestros asociados. Nos comprometemos a no discriminar por motivos de discapacidad, condición de veterano u otras características protegidas por la legislación vigente.
En Westin, nos comprometemos a empoderar a los huéspedes para que recuperen el control y mejoren su bienestar cuando más lo necesitan mientras viajan, asegurándonos de que lleguen a ser la mejor versión de sí mismos. Para lograr nuestra misión de convertirnos en la marca de bienestar destacada en el sector hotelero, necesitamos empleados apasionados y comprometidos para hacer realidad los programas únicos de la marca. Queremos que nuestros empleados adopten sus propias prácticas de bienestar tanto dentro como fuera del hotel. Eres el candidato ideal de Westin si eres apasionado, activo y te enorgulleces de cómo mantienes tu bienestar, además de ser optimista y aventurero. Estarás donde puedes llevar a cabo tu mejor trabajo, comenzarás a cumplir tu propósito, formarás parte de un increíble equipo mundial y te convertirás en tu mejor versión.
Executive Sous Chef
Publicado hace 10 días
Trabajo visto
Descripción Del Trabajo
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** W Costa Rica - Reserva Conchal, Reserva Conchal, Guanacaste, Guanacaste, Costa Rica, 50308VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
Line Cook
Hoy
Trabajo visto
Descripción Del Trabajo
We are seeking a dedicated and passionate Cook to join our culinary team. The ideal candidate should have a love for creating delicious meals, a keen attention to detail, and the ability to work efficiently in a fast-paced kitchen environment.
If you are passionate about culinary arts and eager to contribute to a dynamic kitchen team, we encourage you to apply. Please submit your resume detailing your relevant experience and why you would be a great fit for our team.
This position is located in Dominical Costa Rica
Job Duties
-Setup daily kitchen operations with team for service.
-Collaborate with the Chef for creating specials
-Minimize waste and maximize ingredient use through efficient planning.
-Ensure compliance with health and safety regulations and hygiene standards.
-Ensure proper kitchen equipment use, care, cleanliness, and maintenance.
-Maintain consistency in portioning, presentation, and preparation standards.
-Monitor spoilage and stock rotation to ensure freshness.
-Conduct daily quality checks on food and presentation before service.
-Always work professionally as a team member, maintain high-energy and respect for all coworkers
REQUIRED ATTITUDES/BEHAVIORS
-Passion for culinary innovation and excellence
-High personal standards and integrity
-Calm under pressure and solutions-oriented
-Hands-on leadership and motivational presence
-Respectful and collaborative approach
-Effective communication
-Reliable Transportation and/or live within a reasonable distance to get to work without issue
REQUIRED EXPERIENCE, ABILITIES, and/or SKILLS
-Minimum 5 years of experience in high-end, fast-paced culinary environments
-Fluent in Spanish; English proficiency is a strong advantage
-Proven ability to develop ingredient-driven menus
-Live or relocate to Dominical area
REQUIRED EDUCATION
-Valid Food Handling Certification (Food Handling Card) as required by local health authorities.
HEALTH AND SAFETY NEEDS
-Ability to work in high-heat environments (ovens, grills, etc.).
-Standing for extended periods during prep and service times.
-Lifting up to 25 kg (55 lbs) and handling heavy kitchen equipment.
-Working with sharp tools, open flames, and hot surfaces.
-Navigating slippery or uneven kitchen and outdoor surfaces.
-Availability for long shifts, holidays, and weekends as required by operational needs.
Estamos buscando un cocinero dedicado y apasionado para unirse a nuestro equipo culinario. El candidato ideal debe tener amor por crear comidas deliciosas, una gran atención a los detalles y la capacidad de trabajar de manera eficiente en un entorno de cocina de ritmo rápido.
Si te apasionan las artes culinarias y estás ansioso por contribuir a un equipo de cocina dinámico, te animamos a que te presentes. Por favor, envíe su currículum detallando su experiencia relevante y por qué sería una gran opción para nuestro equipo.
Deberes del trabajo
-Configure las operaciones diarias de la cocina con el equipo para el servicio.
-Colaborar con el Chef para crear ofertas especiales
-Minimizar el desperdicio y maximizar el uso de ingredientes a través de una planificación eficiente.
-Garantizar el cumplimiento de las normas de salud y seguridad y las normas de higiene.
-Asegúrese de que el uso, el cuidado, la limpieza y el mantenimiento adecuados del equipo de cocina.
-Mantener la coherencia en los estándares de porción, presentación y preparación.
-Supervise el deterioro y la rotación de stock para garantizar la frescura.
-Realizar controles diarios de calidad en la comida y la presentación antes del servicio.
-Siempre trabaje profesionalmente como miembro del equipo, mantenga la alta energía y el respeto por todos los compañeros de trabajo
ACTITUDES/COMPORTAMIENTOS REQUERIDOS
-Pasión por la innovación culinaria y la excelencia
-Altos estándares personales e integridad
-Calma bajo presión y orientado a las soluciones
-Liderazgo práctico y presencia motivacional
-Enfoque respetuoso y colaborativo
-Comunicación efectiva
-Transporte confiable y/o vivir a una distancia razonable para llegar al trabajo sin problemas
EXPERIENCIA REQUERIDA, HABILIDADES y/o HABILIDADES
-Mínimo 5 años de experiencia en entornos culinarios de alta gama y ritmo rápido
-Fluidez en español; el dominio del inglés es una gran ventaja
-Capacidad comprobada para desarrollar menús de temporada basados en ingredientes
-Vivir o trasladarse a la zona dominical
EDUCACIÓN REQUERIDA
-Certificación válida de manipulación de alimentos (tarjeta de manipulación de alimentos) según lo requerido por las autoridades sanitarias locales.
NECESIDADES DE SALUD Y SEGURIDAD
-Capacidad para trabajar en entornos de alto calor (hornos, parrillas, etc.).
-De pie durante períodos prolongados durante los tiempos de preparación y servicio.
-Levantar hasta 25 kg (55 libras) y manejar equipos de cocina pesados.
-Trabajar con herramientas afiladas, flama abierta y superficies calientes.
-Navegando por las superficies resbaladizas o desiguales de la cocina y el exterior.
-Disponibilidad para turnos largos, días festivos y fines de semana según lo requieran las necesidades operativas.
General Manager of Sendero Kitchen
Hoy
Trabajo visto
Descripción Del Trabajo
Sendero Kitchen in Nosara, Guanacaste, is seeking a highly skilled and motivated General Manager to lead our team and oversee the successful operation of the restaurant. Sendero Kitchen is the on-site restaurant for Sendero Hotel, Nosara's newest luxury boutique hotel. Joining our team provides an incredible opportunity for leadership, growth, and the chance to be part of one of the town's finest dining experiences.
Job Details
Position: General Manager at Sendero Kitchen
Employment Type: Full-time
Location: Sendero Kitchen, Playa Guiones, Nosara, Costa Rica
Work Schedule: 48 hours per week. Time shifts subject to specific operational needs and requirements of the position.
Job Description
The General Manager of Sendero Kitchen is responsible for the overall operation and strategic growth of the restaurant, overseeing both front-of-house (FOH) and back-of-house (BOH). The GM works directly under the Executive Chef, in close collaboration with the Hotel General Manager and Food & Beverage Manager, to ensure seamless alignment with the broader guest experience at Sendero Hotel.
Key Responsibilities
- Maintain a full understanding of day-to-day restaurant operations.
- Hold complete authority over FOH and BOH operations, including staffing, service standards, and kitchen execution.
- Ensure smooth coordination with hotel operations to support guest experience.
- Oversee all aspects of hiring, training, performance evaluations, and staff development (FOH & BOH).
- Foster strong leadership across departments, promoting communication and teamwork.
- Ensure compliance with food safety, sanitation, and labor laws.
- Uphold the highest standards of food, beverage, and service quality.
- Maintain consistency in presentation, hospitality, and brand standards.
- Collaborate with the Executive Chef and hotel leadership on budget oversight and cost control.
- Monitor and manage labor costs, food costs, and operational expenses.
- Oversee purchasing and inventory to ensure appropriate supply levels.
- Set and enforce restaurant policies, procedures, and service standards.
- Maintain compliance with all local health, safety, and labor regulations.
- Ensure BOH operations comply with food safety requirements.
Requirements
- Proven experience as a General Manager or senior leadership role in a high-end or boutique hotel restaurant.
- Strong leadership, organizational, and financial management skills.
- Excellent communication abilities in English and Spanish.
- Willingness to reside in Nosara, Guanacaste.
- Access to personal transportation.
Salary & Benefits
- Competitive salary with housing allowance.
- Year end performance bonus.
- Private general medical consultation with included supplies.
- Paid vacations and sick leave. Vacation to be scheduled in advance.
- Access to Sendero Hotel amenities, such as surfboards and yoga classes
- 25% restaurant and cafe discounts after work hours at Outpost and Sendero.
Tipo de puesto: Tiempo completo
Sueldo: ₡ ,00 - ₡ ,00 al mes
Puede trasladarse/mudarse:
- Nicoya, Provincia de Guanacaste: Trasladarse al trabajo sin problema o estar dispuesto a mudarse con una paquete de apoyo para mudarse proporcionado por la empresa (Obligatorio)
Idioma:
- Ingles (Obligatorio)
Chef de Cuisine
Hoy
Trabajo visto
Descripción Del Trabajo
If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please
click here
to apply internally.
Responsible for the leadership, management, and daily operations of all culinary functions within the outlet. This includes food preparation, kitchen organization, team development, and ensuring the highest standards of quality, safety, and service. Reporting directly to the Executive Chef, the Chef de Cuisine plays a key role in executing the restaurant's fireside-cooking concept.
RESPONSIBILITIES OF THE POSITION:
Planning & Organization
- Lead daily kitchen operations, ensuring mise en place and service readiness.
- Collaborate with the Executive Chef on seasonal menu changes and product launches.
- Maintain vendor relationships and ensure product quality and purchasing compliance.
- Minimize waste and maximize ingredient use through efficient planning.
- Ensure compliance with health and safety regulations and hygiene standards.
- Oversee kitchen equipment care, cleanliness, and maintenance.
- Maintain consistency in portioning, presentation, and preparation standards.
- Adhere to labor and food cost budgets.
Leadership
- Inspire and guide Sous Chefs and kitchen staff, fostering a culture of excellence.
- Lead by example during peak service periods.
- Support recruitment, training, scheduling, and performance management.
- Promote clear communication and collaboration within the culinary team.
- Execute any additional tasks assigned by the Executive Chef.
Personnel & Training
- Oversee onboarding and development of kitchen staff.
- Conduct regular training on equipment, safety, and culinary techniques.
- Evaluate team performance and implement development plans.
- Hold regular briefings and one-on-one meetings with team members.
Cost Control
- Maintain food cost, productivity, and service speed within budget.
- Collaborate with cost control on pricing and inventory management.
- Monitor spoilage and stock rotation to ensure freshness.
- Conduct quality checks on food and presentation before service.
- Ensure proper equipment use and maintenance.
Profit
- Support execution of business plans to meet margin and profit targets.
- Optimize ingredient sourcing and stock levels.
- Oversee inventory control and periodic stocktaking.
- Report product delivery or quality issues and follow up for resolution.
Working Relations
- Collaborate with Restaurant Management, Service Teams, Cost Control, and Purchasing.
- Align culinary operations with the service standards of the Club.
- Implement guest feedback into menu and service improvements.
- Foster a high-energy, inclusive team culture across departments.
Local Laws & Regulations
- Ensure full compliance with local health codes and food service regulations.
- Stay updated on legal standards related to food preparation and staffing.
REQUIRED ATTITUDES/ BEHAVIORS
- Passion for culinary innovation and excellence
- High personal standards and integrity
- Calm under pressure and solutions-oriented
- Hands-on leadership and motivational presence
- Respectful and collaborative approach
- Cultural sensitivity and effective communication
REQUIRED EXPERIENCE, ABILITIES, and/ or SKILLS
- 5–7 years of experience in high-end, fast-paced culinary environments
- At least 2 years in a leadership role
- Expertise in robatayaki, open-fire cooking, and izakaya-style cuisine
- Experience in luxury resort or fine dining operations
- Strong skills in food cost control and inventory management
- Proven ability to develop seasonal, ingredient-driven menus
- Excellent organizational and communication skills
- Fluent in English; Spanish proficiency is a strong advantage
COMPETENCIES FOR SUCCESS IN THE ROLE
- Operational Efficiency – Plans and executes service with precision
- Financial Acumen – Manages costs and resources effectively
- Leadership – Develops and motivates a high-performing team
- Guest-Centric Mindset – Prioritizes member satisfaction
- Adaptability – Responds effectively to challenges and changes
REQUIRED EDUCATION
- Degree or diploma in Culinary Arts from a recognized institution
- Valid Food Handling Certification (Carné de Manipulación de Alimentos) as required by local health authorities.
HEALTH AND SAFETY NEEDS
- Ability to work in high-heat environments (wood fire ovens, grills, etc.).
- Standing for extended periods during prep and service times.
- Lifting up to 25 kg (55 lbs) and handling heavy kitchen equipment.
- Working with sharp tools, open flames, and hot surfaces.
- Navigating slippery or uneven kitchen and outdoor surfaces.
- Availability for long shifts, holidays, and weekends as required by operational needs.
About Us
About the Project - Zapotal Beach Club
Zapotal Golf & Beach Club is located on the North Pacific shore of Costa Rica in the heart of the Gold Coast. Costa Ricans are known for their Pura Vida attitude- a "pure life" with low stress, good times, and the great outdoors. Guanacaste is one of National Geographic's five Blue Zones and retains its allure as one of the most hospitable places in the world. Members can enjoy ad-ventures on sea and land, a leisurely round on the 18-hole Tom Fazio golf course, delight in lo-cal organic meals, and indulge in a spa treatment or a workout. Take this friendliness and infuse it into a one-of-a-kind private family community, and you get pure magic. It's the Discovery way. Our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to provide the highest level of guest service and be a part of creating memorable experiences. For more information about our club, please visit:
About Discovery Land Company
Founded in 1994 by Michael S. Meldman, Discovery Land Company specializes in building luxu-ry residential private club communities and resorts worldwide. We have grown to be the prem-ier player in the high-end resort residential niche with 20 world-class projects in our portfolio. Our communities are distinct with their own architectural styles, world-class amenities, and high levels of service.
We don't build buildings, but rather we build settings where families can create intergenera-tional memories and enrich their lives in exquisite and untouched sanctuaries. These settings offer a casual and comfortable sense of community through outstanding clubhouses, premier golf courses, welcoming staff, world-class culinary offerings, and outdoor pursuits. To ease and enrich your experiences, Discovery holds itself to the highest service standards. Every decision we make is driven by one fundamental objective: to make the time you spend with the people you care about most not merely enjoyable, but memorable.
Chef De Cuisine
Hoy
Trabajo visto
Descripción Del Trabajo
Chef De Cuisine
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
What will I be doing?
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
- Ensure consistency in quality of dishes at all times
- Manage customer relations, when necessary, in the absence of the Executive Chef or request
- Ensure resources meet business needs through the effective management of working rotes
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards
What are we looking for?
A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:
- Strong Sous Chef or previous Chef de Cuisine Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organizing skills
- Willingness to learn
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all
Chef de Cuisine
Hoy
Trabajo visto
Descripción Del Trabajo
If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally.
Responsible for the leadership, management, and daily operations of all culinary functions within the outlet. This includes food preparation, kitchen organization, team development, and ensuring the highest standards of quality, safety, and service. Reporting directly to the Executive Chef, the Chef de Cuisine plays a key role in executing the restaurant's fireside-cooking concept.
Responsibilities Of The Position
Planning & Organization
- Lead daily kitchen operations, ensuring mise en place and service readiness.
- Collaborate with the Executive Chef on seasonal menu changes and product launches.
- Maintain vendor relationships and ensure product quality and purchasing compliance.
- Minimize waste and maximize ingredient use through efficient planning.
- Ensure compliance with health and safety regulations and hygiene standards.
- Oversee kitchen equipment care, cleanliness, and maintenance.
- Maintain consistency in portioning, presentation, and preparation standards.
- Adhere to labor and food cost budgets.
Leadership
- Inspire and guide Sous Chefs and kitchen staff, fostering a culture of excellence.
- Lead by example during peak service periods.
- Support recruitment, training, scheduling, and performance management.
- Promote clear communication and collaboration within the culinary team.
- Execute any additional tasks assigned by the Executive Chef.
Personnel & Training
- Oversee onboarding and development of kitchen staff.
- Conduct regular training on equipment, safety, and culinary techniques.
- Evaluate team performance and implement development plans.
- Hold regular briefings and one-on-one meetings with team members.
Cost Control
- Maintain food cost, productivity, and service speed within budget.
- Collaborate with cost control on pricing and inventory management.
- Monitor spoilage and stock rotation to ensure freshness.
- Conduct quality checks on food and presentation before service.
- Ensure proper equipment use and maintenance.
Profit
- Support execution of business plans to meet margin and profit targets.
- Optimize ingredient sourcing and stock levels.
- Oversee inventory control and periodic stocktaking.
- Report product delivery or quality issues and follow up for resolution.
Working Relations
- Collaborate with Restaurant Management, Service Teams, Cost Control, and Purchasing.
- Align culinary operations with the service standards of the Club.
- Implement guest feedback into menu and service improvements.
- Foster a high-energy, inclusive team culture across departments.
Local Laws & Regulations
- Ensure full compliance with local health codes and food service regulations.
- Stay updated on legal standards related to food preparation and staffing.
Required Attitudes/ Behaviors
- Passion for culinary innovation and excellence
- High personal standards and integrity
- Calm under pressure and solutions-oriented
- Hands-on leadership and motivational presence
- Respectful and collaborative approach
- Cultural sensitivity and effective communication
REQUIRED EXPERIENCE, ABILITIES, And/ Or SKILLS
- 5–7 years of experience in high-end, fast-paced culinary environments
- At least 2 years in a leadership role
- Expertise in robatayaki, open-fire cooking, and izakaya-style cuisine
- Experience in luxury resort or fine dining operations
- Strong skills in food cost control and inventory management
- Proven ability to develop seasonal, ingredient-driven menus
- Excellent organizational and communication skills
- Fluent in English; Spanish proficiency is a strong advantage
COMPETENCIES FOR SUCCESS IN THE ROLE
- Operational Efficiency – Plans and executes service with precision
- Financial Acumen – Manages costs and resources effectively
- Leadership – Develops and motivates a high-performing team
- Guest-Centric Mindset – Prioritizes member satisfaction
- Adaptability – Responds effectively to challenges and changes
Required Education
- Degree or diploma in Culinary Arts from a recognized institution
- Valid Food Handling Certification (Carné de Manipulación de Alimentos) as required by local health authorities.
HEALTH AND SAFETY NEEDS
- Ability to work in high-heat environments (wood fire ovens, grills, etc.).
- Standing for extended periods during prep and service times.
- Lifting up to 25 kg (55 lbs) and handling heavy kitchen equipment.
- Working with sharp tools, open flames, and hot surfaces.
- Navigating slippery or uneven kitchen and outdoor surfaces.
- Availability for long shifts, holidays, and weekends as required by operational needs.
About Us
About the Project - Zapotal Beach Club
Zapotal Golf & Beach Club is located on the North Pacific shore of Costa Rica in the heart of the Gold Coast. Costa Ricans are known for their Pura Vida attitude- a "pure life" with low stress, good times, and the great outdoors. Guanacaste is one of National Geographic's five Blue Zones and retains its allure as one of the most hospitable places in the world. Members can enjoy ad-ventures on sea and land, a leisurely round on the 18-hole Tom Fazio golf course, delight in lo-cal organic meals, and indulge in a spa treatment or a workout. Take this friendliness and infuse it into a one-of-a-kind private family community, and you get pure magic. It's the Discovery way. Our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to provide the highest level of guest service and be a part of creating memorable experiences. For more information about our club, please visit:
About Discovery Land Company
Founded in 1994 by Michael S. Meldman, Discovery Land Company specializes in building luxu-ry residential private club communities and resorts worldwide. We have grown to be the prem-ier player in the high-end resort residential niche with 20 world-class projects in our portfolio. Our communities are distinct with their own architectural styles, world-class amenities, and high levels of service.
We don't build buildings, but rather we build settings where families can create intergenera-tional memories and enrich their lives in exquisite and untouched sanctuaries. These settings offer a casual and comfortable sense of community through outstanding clubhouses, premier golf courses, welcoming staff, world-class culinary offerings, and outdoor pursuits. To ease and enrich your experiences, Discovery holds itself to the highest service standards. Every decision we make is driven by one fundamental objective: to make the time you spend with the people you care about most not merely enjoyable, but memorable.
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