Executive Chef

About the role

The Regional Executive Chef will oversee culinary operations across two restaurant locations in Monteverde and La Fortuna, Costa Rica. Reporting to the General Manager, the chef ensures both kitchens deliver consistent, high‑quality dishes while travelling regularly between sites.

Key responsibilities

• Ensure both Shift Managers operate their kitchens to standard – mise en place, cleanliness, organization, and service pace.
• Taste every production daily in multiple locations and record results before dishes reach guests.
• Enforce consistency between shifts and between the two restaurants wherever menus or techniques overlap.
• Maintain a constant presence on the floor during service peaks to identify and correct issues in real time.
• Lead pre‑shift meetings with Shift Managers to align daily standards.
• Create and maintain kitchen SOPs, including prep procedures, production sequences, plating standards, sanitation, and opening/closing checklists.
• Own and continuously audit the multi‑location recipe book, ensuring precise specifications by unit, weight, and ingredient quality.
• Update SOPs and recipes whenever menus, suppliers, or processes change.
• Oversee inventory counts, verify reconciliation with recipe‑based usage, and manage labeling, rotation, and FIFO practices.
• Escalate recurring loss, waste, or cost variances to the General Manager.

Required profile

• Full‑time availability, including evenings, weekends, and holidays as required.
• Willingness to travel regularly between Monteverde and La Fortuna.
• Ability to supervise 2‑4 Kitchen Shift Managers and enforce culinary standards.
• Hands‑on approach with daily floor presence to taste, check, and correct dishes.

Required skills

• Recipe development and precision.
• Inventory control and audit.
• Creation and maintenance of kitchen SOPs.