Chef De Cuisine - Zurave - Mexican

The Chef de Cuisine of Zurave leads the culinary concept of the resort’s signature Mexican restaurant, supported by deep expertise in heritage cuisine and ancestral techniques. This role brings expert command of the nixtamalization process, native corn varieties, artisanal tortillas, stone milling, and traditional cooking methods, articulating an authentic offering rooted in the gastronomic traditions of Nayarit, Jalisco, Oaxaca, Guerrero, and Puebla and elevated to haute cuisine standards. Working closely with the Resort Executive Chef, the Chef de Cuisine holds overall responsibility for the efficient and effective running of the kitchen and food production, upholding the highest levels of food quality, sanitation, and guest satisfaction from the resort’s pre-opening phase onward.

Essential Functions


Ancestral Techniques and Corn: Control the nixtamalization process, milling, and artisanal tortilla production, as well as the use of embers, clay, and traditional heritage utensils.
Regional Gastronomy: Design heritage-rooted menus based on the culinary traditions of Nayarit, Jalisco, Oaxaca, Guerrero, and Puebla (moles, adobos, pipianes, and traditional broths).
Native Ingredients: Select and optimize native corn varieties, endemic chiles, and regional ingredients, ensuring traceability and the highest quality.
Manage the daily production, preparation, and presentation of all food for Zurave to ensure a quality, consistent product that conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching and counseling, and conducting reviews; focus on attracting, interviewing, retaining, and motivating associates while providing a safe work environment.
Constantly inspect all kitchen sections during service to ensure that correct standards are maintained.
Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Work with the Resort Executive Chef in the creation, costing, and implementation of menus.
Step in to lead or assist in leadership positions across other resort kitchens as needed, using strong verbal and written communication skills to ensure thorough and detailed handover notes in the absence or presence of the area leader.
Communicate effectively across multiple departments and roles, as well as in guest-facing meetings that may include pre-cons, tastings, and site visits.
Meet deadlines set by department heads while keeping the hourly team aware of key dates and events happening across the resort.
Schedule staff according to budget and business forecast; assist in critiquing the monthly P&L based on business levels.
Direct proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure and health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk-in coolers, including rotation of food products and cleanliness.
Advise the Resort Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guest satisfaction through the smooth and effective running of day-to-day operations.
Work closely with the Storeroom Manager and Food and Beverage Controller to establish and maintain control of the standards for purchasing and receiving items.
Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage usage of leftovers.
Know expectations and ensure staff understand them and execute them within the proper guidelines.
Provide support and leadership to accomplish the resort’s Medallia food quality score.
Check and control sign-in and sign-out procedures for kitchen staff.
Perform any other job-related duties as assigned.



Minimum Requirements


Culinary Mastery: Proven technical knowledge of nixtamalization, complex sauces, and ancestral Mexican cuisine.
Cultural Roots: Solid knowledge base in the gastronomic traditions of Mexico’s Pacific and Central-South regions.
At least 2 years of previous culinary management experience.
Prior experience in an upscale, full-service five-diamond kitchen preferred.
Excellent customer service skills; prior administrative experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs required.
Ability to use a computer to access Kronos, Birch Street, and Medallia.
Ability to interact with guests during tastings and special events.
Creativity in developing menus while maintaining bottom-line results.
ServSafe-certified food manager credential or applicable food safety certification required.
Clear, positive, and energetic communication skills, both written and verbal.
Excellent organizational skills required.
Able to work a flexible schedule, including nights, weekends, and holidays.