Chef de Cuisine

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time Fajardo, PR, PR 4 days ago Requisition ID: 1074 Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company’s locations: “Moncayo Golf & Ocean Club”, set outside of “Fajardo, Puerto Rico”. “Moncayo Golf & Ocean Club” is seeking a Chef de Cuisine to join the Food and Beverage Culinary Department. The Chef de Cuisine is responsible for the supervision and management of food preparation, kitchen organization, and daily culinary execution within the Club’s operations. Working closely with the Executive Chef, Executive Sous Chef and the Food & Beverage leadership team, this role leads, trains, and develops the culinary team while ensuring exceptional member satisfaction, consistent food quality, strong financial performance, and a professional, cohesive culture. The food is only as good as the team. We are looking for a hands‑on culinary leader with strong training ability, a passion for ingredient‑driven food, and the ability to develop future leaders through coaching, accountability, and succession planning. Key Responsibilities Lead the daily organization, preparation, and execution of assigned culinary operations, ensuring consistent quality, presentation, taste, and timely service. Work with the Executive Chef and culinary leaders to create exemplary culinary standards and an environment of continual improvement. Lead by example on the floor, setting standards and pace while remaining calm, visible, and effective during peak periods. Delegate, coach, and motivate Sous Chefs, Chef de Parties, cooks, and stewards; build leadership capability and support succession planning. Develop and implement training programs that reinforce recipe specifications, portion control, food safety, sanitation, waste recording, and service standards. Participate in recruiting, onboarding, performance management, recognition, and discipline of culinary employees in a fair and consistent manner. Partner with the Executive Chef and Executive Sous Chef on menu development, seasonal revisions, new products, special events, and culinary activations, supported by accurate recipes and costing. Champion an ingredient‑driven approach, utilizing high‑quality local and imported products and seasonal Puerto Rican ingredients whenever appropriate. Partner closely with the Moncayo Farm team to maximize the use of locally grown, seasonal products, incorporating farm harvests into menu development and daily culinary offerings while minimizing waste. Plan production and ingredient usage to minimize leftovers, spoilage, and waste while maintaining the highest culinary standards. Ensure food ordering, receiving, storage, stock rotation, inventory levels, and product quality are appropriate to forecasted business levels. Monitor food cost, labor cost, productivity, portion control, inventory, and waste; implement controls that support budget, margin, and profitability targets. Prepare schedules according to forecasted business volume and approved headcount while carefully managing labor costs. Ensure mise en place, prep lists, production levels, and service readiness are appropriate and timely for every meal period and event. Maintain the highest standards of food safety, HACCP, sanitation, personal hygiene, grooming, and compliance with all local Puerto Rico regulations and company policies. Ensure kitchen equipment is properly used, cleaned, maintained, and promptly reported for repair to minimize downtime and loss. Work closely with Stewarding to maintain clean, safe, organized kitchens and back‑of‑house areas. Partner closely with Food & Beverage Service, Restaurant Managers, Member Services, Purchasing/Receiving, and other departments to deliver a seamless member experience. Review member feedback and operational issues with leadership and implement solutions that improve satisfaction and reduce recurring concerns. Communicate a clear culinary vision and keep the team informed and engaged through regular meetings, pre‑shifts, coaching, and one‑on‑one conversations. Maintain a professional, supportive, accountable culture that promotes high morale, teamwork, ownership, and pride. Escalate operational, staffing, quality, or financial concerns to the Executive Chef and Executive Sous Chef and senior leadership when appropriate. Qualifications Culinary degree, certificate from a recognized institution, or equivalent professional culinary pedigree. Eight (8) to ten (10) years of progressive culinary experience, preferably within luxury resorts, hotels, private clubs, or high‑end restaurants. Prior culinary leadership experience managing a high‑performing kitchen team. Extensive knowledge of culinary techniques, processes, cuisines, and food products, both local and imported. Experience developing menus, standardized recipes, food costing, portion controls, and production systems. Experience sourcing local and seasonal ingredients and translating them into refined, member‑focused menu offerings. Strong understanding of food cost, labor management, inventory, purchasing, waste control, and kitchen profitability. Thorough understanding of occupational health, food safety, sanitation, and HACCP requirements. Excellent leadership, training, communication, organization, and interpersonal skills. People‑oriented team player who can give clear direction, demonstrate expectations, solve problems proactively, and work independently under pressure. Additional Requirements Must be able to work flexible hours, including evenings, weekends, and holidays. Shifts greater than eight (8) hours may be required based on business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills when working with members, guests, and team members. Ability to stay calm, focused, and solutions‑oriented during the busiest periods. Ability to read, write, speak, and understand English; Spanish or additional languages preferred. Ability to meet the physical demands of the position, including working indoors and outdoors in varying weather conditions, standing and moving for extended periods, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility, high energy, and the ability to pivot quickly as operational needs and projects evolve in a fast‑paced pre‑opening and club environment. Competitive Pay Medical, Dental, and Vision Benefits 401k Contribution Paid Time Off and Paid Holidays Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work‑Family Culture About Us Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world‑renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one‑of‑a‑kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: About the Project – Moncayo Golf & Ocean Club Moncayo is a premier destination in Puerto Rico that blends a world‑class golf course, luxury hotel, exclusive residences, and unique amenities. Our vision is to create a community where excellence, service, and nature converge. We pride ourselves on offering exceptional experiences to our guests and residents through teamwork, professionalism, and attention to detail. At Moncayo, our employees embody pride, ownership, and accountability every day, ensuring that every guest experience reflects our culture of luxury and well‑being. #J-18808-Ljbffr