Job Description

Become one of the authors of our story. Join our team as Executive Chef at Susurros del Corazon in Punta de Mita México, reporting to the Resort Manager / Dir. F&B.; You will be responsible for elevating the brand of Susurros del Corazon through the lens of culinary experiences around the outlets of the resort, driving the commercial and financial performance of The Outlets 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 Director of F&B; and our Culinary partners in establishing and maintaining key business objectives, effective marketing/PR, operational brand standards, guest relations and team member management.

Core Responsibilities:
Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our talent always finds new ways to look after the business, their guests, and their team-members. Within this, the key responsibilities for this position are:

- Maintain and strictly abide by state sanitation/health regulations and resort requirements strictly enforce policy with all members of the culinary team.
- Manage culinary area and staff assigned; Banquet, Breakfast/lunch, Dinner, Prep & Stewarding.




- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, safely and properly.
- Maintain complete knowledge of and direct compliance with all departmental/resort policies and procedures.
- Review assignments, anticipated business levels, changes and other information pertinent to job
- performance and direction of culinary team members.
- Create extraordinary menus. Including the team members' restaurant.
- Lead the monthly culinary meetings.
- Manage the budget of the area.
- Review banquet event orders and make note of any changes; post all function orders for each respective 7day week.
- Ensure that scheduled staff has reported to work; document, and, if necessary discipline, any late or absent.
- Coordinate breaks for scheduled staff, as necessary.
- Review the production and prep work for all Cooks and inspect for completion.
- Prioritize all tasks and ensure they are completed in a correct and timely fashion.
- Communicate additions and changes to daily kitchen assignments before or as they arise during each shift.
- Ensure that all shift(s) complete all mise en place necessary to conduct their respective service.
- Ensure that staff completes functions in a timely fashion for the required service.

📌 Executive Chef (Punta Mita)
🏢 Susurros Del Corazon
📍 Punta Mita