Etéreo, Auberge Collection is located on Mexico's Riviera Maya, within the luxury Kanai development just 30 miles from Cancun International Airport.
Set within a protected mangrove forest along a pristine stretch of the Caribbean Sea, the resort offers 75 luxury accommodations—ranging from 875 sq.
ft.
Studios to 3,925 sq.
ft. three-bedroom Penthouse Suites.
Each oceanview retreat features expansive private terraces with floor-to-ceiling glass doors, spa‐style bathrooms with dual vanities and soaking tubs, and thoughtful design that blurs the line between indoors and out.
From outdoor adventures that immerse guests in the region's natural wonders to hands‐on experiences with local artisans, the resort's on‐and off‐site programming is designed to celebrate the vibrancy of the Yucatán and its rich cultural heritage.
The resort's signature dining venue, Itzam, showcases elevated modern Mexican cuisine with a focus on local ingredients, complemented by panoramic ocean views from its open‐air seating, lounge terrace, and private dining room, Pixán.
Further celebrating the destination's culture and history, the resort's outdoor eatery Che Che honors the 'nikkei' tradition, blending Japanese techniques with Latin American ingredients, while in‐the-sand dining at El Changarro completes a culinary program rooted in discovery.
For wellness seekers, SANA, an Auberge Spa, offers a serene healing sanctuary featuring a cenote‐inspired pool, drawing on ancient practices while embracing modern wellness trends.
Job Description
Be the culinary orchestrator behind our dining experiences,



combining a passion for gastronomy with strategic management to ensure unparalleled service and delectable offerings.
From menu planning to staff coordination, you'll play a pivotal role in creating a culinary haven that leaves a lasting impression on our guests.
Oversee day-to-day food and beverage operations, ensuring seamless coordination between the kitchen and front‐of‐house staff, maintaining high standards of service, and promptly addressing any issues to guarantee guest satisfaction.
Train, mentor, and motivate the food and beverage team, fostering a culture of excellence, professionalism, and teamwork, while consistently implementing best practices and service standards.
Efficiently manage inventory levels, monitor stock rotation, and implement cost‐control measures to optimize resource usage and minimize waste, contributing to the overall financial success of the department.
Actively engage with guests, gathering feedback on dining experiences, and use this information to continuously improve service quality, address concerns, and ensure the highest levels of guest satisfaction.
Qualifications
Three or more years experience in a similar capacity at a top restaurant group or luxury hotel.
Experience in maintaining state and federal health and safety regulations.
Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
Ability to work a versátil schedule, including weekends and holidays, according to department operational needs.
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