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Chef-Head

Mexico, Cancun · Job Posted February 18, 2026
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Job Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Job Responsibility

  • Ensures culinary standards and responsibilities are met
  • Prepares and cooks foods of all types
  • Reviews and adjust systems and procedures in the kitchen
  • Develops, designs, or creates new menus and recipes
  • Ensures compliance with food handling and sanitation standards
  • Supervises kitchen shift operations
  • Maintains purchasing, receiving and food storage standards
  • Operates and maintains all department equipment
  • Supports procedures for food & beverage portion and waste controls
  • Develop and implement environmentally friendly processes
  • Checks the quality of raw and cooked food products
  • Assists in determining how food should be presented
  • Supervises and coordinates activities of cooks and workers
  • Utilizes interpersonal and communication skills to lead
  • Supervises and manages employees
  • Encourages and builds mutual trust, respect, and cooperation
  • Serves as a role model
  • Ensures and maintains the productivity level of employees
  • Ensures that menu items are prepared and presented according to standards
  • Establishes and maintains open, collaborative relationships
  • Estimates daily production needs
  • Leads shifts while personally preparing food items
  • Achieves and exceeds goals
  • Develops specific goals and plans
  • Comprehends budgets, operating statements and payroll progress reports
  • Schedules employees
  • Understands the impact of departments operation on financial goals
  • Orders employee uniforms
  • Reviews staffing levels
  • Provides services that are above and beyond for customer satisfaction
  • Manages day-to-day operations
  • Improves service by communicating and assisting individuals
  • Sets a positive example for guest relations
  • Handles guest problems and complaints
  • Strives to improve service performance
  • Helps employees receive on-going training
  • Identifies the developmental needs of others
  • Identifies the educational needs of others
  • Assists as needed in the interviewing and hiring
  • Participates in the employee performance appraisal process
  • Solicits employee feedback
  • Participates in training the Restaurant and Catering staff
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results
  • Attends and participates in all pertinent meetings

Requirements

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area

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