Purpose of the Position The Executive Chef embraces the local Punta de Mita and Nayarit food scene and creates a memorable dining experience for guests of the Omni Pontoque Resort — Omni Hotels & Resorts’ first owned-and-operated property in Mexico. As the leader of the culinary programming across the resort’s full ultra-luxury Food & Beverage portfolio of five to six outlets, the Executive Chef is responsible for managing all aspects of the kitchen for multiple unique dining venues, including signature restaurants, the beach club/pool bar, bars, banquets and events, and in-room dining. This hands-on culinary leadership role balances creativity, quality, and financial discipline to deliver a distinctive gastronomic identity from the resort’s pre-opening phase forward.

Essential Functions Culinary Vision & Menu Development Embrace the local Punta de Mita and Nayarit food scene, creating a memorable and distinctive dining experience across all resort outlets.

In conjunction with the Director of Food & Beverage and General Manager, plan and implement menu design, creating suitable dishes and passing standardized recipes to the Food & Beverage Controller for costing.

Maintain up-to-date knowledge of local and international culinary market trends in order to create food products that satisfy guest needs, maximizing sales opportunities across food outlets, as well as awareness of competitors’ offerings.

Assist in the promotion of in-house culinary activities, such as culinary festivals, chef specialties, and culinary competitions.

Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage/usage of leftovers.

Kitchen

Operations & Quality Control Manage all aspects of the kitchen for multiple unique dining outlets, ensuring guest satisfaction through the smooth and effective running of day-to-day operations.

Constantly inspect all food service sections during service time to ensure that correct standards are maintained.





Oversee control of kitchen equipment and scheduling of preventive and corrective maintenance.

Establish effective and efficient office procedures for handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.

Oversee Stewarding operations, ensuring kitchen sanitation, cleanliness, and equipment-care standards meet resort and regulatory requirements.

Financial

Performance & Cost Control Assist the Director of Food & Beverage and, at times, the General Manager, in budgeting for food cost, payroll, and related overhead.

Control all overheads and achieve the food cost budget throughout the year, reporting all variances from presente budget with the reasons and recommendations for remedial action.

Control requisitioning of food quantities by forecasting volume, to achieve maximum profitability by avoiding over- or under-production.

Work closely with the Purchasing Manager and Finance team to establish and maintain control of purchasing and receiving standards.

Collaborate with other Food & Beverage department managers on the market potential for food outlets relative to market competitors and product availability. Team Leadership & Talent Development Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.

Interview and recruit suitable kitchen staff for the operation, in conjunction with the Director of Operations, Human Resources, and the General Manager.

Oversee the training and development of all kitchen staff,



ensuring that effective on- and off-the-job training is carried out.

Lead, mentor, and develop the culinary leadership team, including the Executive Sous Chef, Sous Chefs, Pastry Chef, Banquet Chef and Executive Chief Steward.

Stay aware of applicable labor legislation and industrial relations affecting kitchen staff.

Business

Partnership & Cross-Departmental Collaboration Perform all duties applicable to a department manager within the resort, actively participating in the Food & Beverage division’s critical path task sheet.

Conduct and attend all required department meetings.

Partner with the Director of Food & Beverage on outlet concepts, menu strategy, and pre-opening culinary milestones.

Represent the culinary team in cross-departmental planning for banquets, special events, and resort-wide promotions.

Ensure alignment with Omni Hotels & Resorts’ corporate culinary standards and brand identity.

Minimum Qualifications Must be bilingual in English and Spanish Minimum of 7 years of progressive culinary experience, including at least 3 years as an Executive Chef or Executive Sous Chef in a high-volume, upscale hotel or resort.

Culinary degree or formal culinary training preferred; equivalent hands-on experience will be considered.

Proven experience leading multi-outlet culinary operations, ideally within an ultra-luxury resort or hotel environment.

Strong financial acumen, including experience managing food cost budgets, inventories, and P&L; performance.

Demonstrated leadership and team development skills, with the ability to hire, train, mentor, and retain a high-performing culinary team.

Working knowledge of food safety, sanitation, and regulatory compliance standards (e.g., HACCP).

Creative culinary vision with the ability to develop distinctive menus that reflect local flavors and elevate the resort’s brand identity.

Proficiency with kitchen management and inventory systems; strong organizational and communication skills.

📌 Executive Chef (Cruz de Huanacaxtle)
🏢 Omni Hotels u0026 Spas
📍 Cruz de Huanacaxtle