Chef de Cuisine - Brisa & In Villa Dining

Job description

JOB SUMMARY

The Chef de Cuisine is accountable for the overall quality, consistency, and production of the property’s main kitchen, overseeing all culinary operations for breakfast, lunch, dinner, In‑Villa Dining, and pool service. This Leader showcases exceptional culinary talent by personally executing key tasks while guiding a team of Ladies & Gentlemen, including Sous Chefs and Cooks, and managing all food‑related functions across multiple service periods.

The role coordinates menu development, purchasing, staffing, production planning, and inventory management, ensuring seamless alignment with daily operational needs. The Chef de Cuisine partners with cross‑functional departments—such as Food & Beverage, Stewarding, Events, and Housekeeping—to support flawless service delivery and the creation of thoughtful, personalized guest experiences.

This position ensures strict compliance with sanitation, hygiene, and HACCP standards, maintains operating budgets through effective cost and labor management, and drives consistency in flavor, presentation, and execution. As a Leader, the Chef de Cuisine develops, trains, and mentors the culinary team while fostering a culture of professionalism, emotional intelligence, creativity, and genuine hospitality consistent with The Ritz‑Carlton Reserve philosophy.

 

CANDIDATE PROFILE 

Education and Experience

· 
High school diploma or GED and at least 4 years of progressive culinary experience, preferably in luxury hotels or fine dining restaurants managing multiple simultaneous outlets (breakfast, lunch/dinner, pool, and In‑Villa Dining).

OR

·  A 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field, with a minimum of 2 years of hands‑on culinary leadership experience in a high‑end or luxury environment.

Technical Skills

·  Strong mastery of international cooking techniques, menu execution, and the use of local, seasonal ingredients.
·  Proven ability to execute multiple services with precision, consistency, and high volume demand.
·  Advanced knowledge of food safety, sanitation, and HACCP compliance.
·  Proficiency in food cost management, inventory control, recipe standardization, and production planning.

Leadership & Management Skills

·  Demonstrated experience leading, training, and motivating diverse teams.
·  Ability to maintain emotional control and a professional demeanor under pressure.
·  Strong delegation, organization, and time‑management skills, including team scheduling and station rotation.
·  Effective problem solving and decision‑making aligned with operational and financial goals.

Interpersonal & Service Skills

·  Excellent communication skills and ability to collaborate seamlessly with other departments (F&B, Stewarding, Events, Housekeeping).
·  High level of professionalism, attention to detail, and commitment to guest experience.
·  Ability to inspire a culture of teamwork, respect, and genuine hospitality.
·  Bilingual in English and Spanish preferred due to operational needs.

 

CORE WORK ACTIVITIES

Ensuring Culinary Standards & Kitchen Operations

·  Develops, designs, and creates new culinary applications, menu concepts, seasonal items, and special offerings, integrating international techniques with local ingredients aligned to the Reserve’s identity. 
·  Supervises all kitchen shift operations for breakfast, Brisa lunch and dinner service, In‑Villa Dining, and pool operations, ensuring strict compliance with Food & Beverage policies, service standards, timing expectations, and consistency across all outlets. 
·  Maintains superior standards in food preparation, handling, storage, receiving procedures, thawing, mise en place execution, station organization, and temperature control according to brand standards and HACCP requirements. , 
·  Recognizes and demands high-quality products, including accurate flavor profiles, cooking techniques, textures, and plate presentation for multiple simultaneous services. 
·  Plans and manages food quantities for multi-outlet service, ensuring adequate production for high-volume breakfast periods, à la carte lunch/dinner at Brisa, and elevated in‑villa dining experiences. 
·  Communicates production needs, special requests, VIP requirements, dietary considerations, and last‑minute operational adjustments to all relevant personnel daily. 
·  Assists in the development of daily, weekly, and seasonal menu items, including refinement of plating guides, recipe sheets, costed yield charts, and allergen documentation. , 
·  Ensures compliance with all applicable laws, health department regulations, brand safety standards, and sanitation guidelines, including daily HACCP documentation, temperature logs, and product rotation. 
·  Estimates daily production needs for each outlet, including batch preparation for breakfast mise en place, sauces, marinades, pool items, and In‑Villa Dining mise en place. 
·  Personally prepares, cooks, or expedites food during critical service periods, high occupancy days, or for VIP/private experiences requiring elevated precision or visibility of the Chef.
·  Checks the quality of raw, semi‑prepared, and cooked items throughout the day, ensuring consistency, accuracy, freshness, and adherence to recipe standards for multiple culinary touchpoints. 
·  Determines food presentation according to Reserve plating philosophies and creates decorative or artistic presentations for special events, welcome amenities, or bespoke in‑villa experiences.

Leading Kitchen Team

·  Supervises and coordinates activities of Sous Chefs, Cooks, and Stewards assigned to the Main Kitchen, ensuring alignment, productivity, and seamless coordination across all stations. , 
·  Utilizes strong interpersonal, coaching, and communication skills to lead, influence, motivate, and maintain an engaged team of Ladies & Gentlemen. 
·  Leads shift teams while personally preparing food items, maintaining a hands‑on leadership approach and being present during peak service windows. 
·  Supervises and manages all day‑to‑day Main Kitchen operations, ensuring the team understands station roles, timing expectations, and quality standards well enough to perform each duty. 
·  Encourages and builds mutual trust, respect, and cooperation among the entire culinary brigade. 
·  Serves as a role model, demonstrating professional demeanor, emotional control, refinement under pressure, and the Reserve philosophy of calm, anticipatory hospitality. 
·  Maintains productivity goals by organizing prep lists, station assignments, daily task breakdowns, and appropriate sequencing of production and service tasks. 
·  Ensures employees are cross‑trained to support successful daily operations, including rotation between breakfast, Brisa, IVD, pool stations, and prep areas. , 
·  Establishes and maintains open, collaborative internal relationships within the culinary team and with all other departments. 

Establishing and Maintaining Restaurant Kitchen Goals

·  Sets strategic and daily operational goals for the Main Kitchen, including quality targets, production timelines, plating consistency, inventory health, and outlet‑specific priorities. 
·  Develops specific guidance and action plans to prioritize and accomplish work across breakfast, lunch/dinner, pool, and in‑villa operations. 
·  Understands the financial impact of kitchen operations on overall property performance and manages food cost, yield, waste, and labor to meet or exceed budgeted goals. , 
·  Conducts investigations and follow-up on workplace safety incidents and enforces company safety standards. 
·  Ensures execution of long-term culinary objectives, including sustainability practices, vendor relationships, and seasonal sourcing. 

Ensuring Exceptional Customer Service

·  Provides culinary services that exceed expectations, ensuring all dishes—whether served at Brisa, breakfast, pool, or in‑villa—reflect Reserve-level craftsmanship and attention to detail. 
·  Manages day-to-day operations by enforcing service quality, culinary consistency, and adherence to guest expectations. 
·  Improves service by coaching team members to understand individual guest needs, preferences, and cultural nuances, and by tailoring dishes for dietary restrictions or requests. 
·  Sets a positive example for guest relations, ensuring direct interaction with guests when appropriate—especially during VIP experiences, chef’s table moments, or special events. 
·  Empowers employees to provide authentic, anticipatory service and equips them with guidance on how to resolve issues professionally and promptly. 
·  Handles guest concerns, complaints, or service inconsistencies with discretion, professionalism, and urgency. 
·  Actively collaborates with Service, F&B, Events, and Housekeeping to coordinate amenities, private dining, room experiences, and special group functions. 

Managing and Conducting Human Resource Activities 

·  Identifies the developmental needs of team members and provides coaching, mentoring, and guidance to improve culinary skills, leadership readiness, and performance. 
·  Conducts menu and food safety training, ensuring all Ladies & Gentlemen understand ingredients, preparation methods, flavor profiles, and unique dish elements. 
·  Enforces progressive discipline procedures and documents corrective actions according to company policies. 
·  Participates in performance appraisal processes, providing actionable, balanced, and respectful feedback. 
·  Assists in interviewing and hiring new culinary talent, ensuring candidates align with the culture, skill requirements, and operational needs of the Main Kitchen. 
·  Uses all available on‑the‑job training tools to enhance performance and strengthen the pipeline of future leaders. 

Additional Responsibilities 

·  Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
·  Analyzes information and evaluating results to choose the best solution and solve problems.
·  Attends and participates in all pertinent meetings.

 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.