Executive Sous Chef

About the role

The Ritz-Carlton is hiring a full-time Executive Sous Chef in Guanacaste, Costa Rica. The role combines hands-on cooking with leading the kitchen staff and managing all food-related functions, covering banquets, room service, restaurants, bar/lounge and the employee cafeteria, as well as the dish room and purchasing. The candidate must ensure sanitation and food standards are met.

Key responsibilities

• Lead day-to-day kitchen operations, guide and develop staff, set performance standards and review staffing levels
• Supervise cooks and workers, demonstrate new techniques and equipment, and manage purchasing, receiving and food storage standards
• Develop and implement guidelines for purchasing and receiving, manage controllable expenses such as food cost, and take part in budgeting
• Guide menu development, monitor food quality and presentation, and ensure compliance with food handling and sanitation standards
• Handle guest complaints, gather feedback and coach staff on guest service
• Train kitchen associates on cooking fundamentals and plate presentation, run performance appraisals and manage progressive discipline

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related field
• 6 years of culinary, food and beverage or related experience, or 4 years with a degree
• Fluency in both English and Spanish