Executive Chef

Susurros del Corazón, Auberge Collection, is a vibrant oceanfront enclave set between jungled cliffs and a pristine stretch of shoreline overlooking Bahía de Banderas in Punta de Mita on Mexico’s Pacific Coast. The resort offers 82 ocean-view studios, casitas, and suites, along with 30 two- to five-bedroom casas and oceanfront residences, highlighted by a seven-bedroom signature villa. The resort is home to several dining venues, including Casamilpa, a signature restaurant featuring Mediterranean cuisine with Mexican influences, La Boquita, an open-air taqueria, as well as a pool bar, private cabanas, and captivating epicurean experiences exploring global flavors. ONDA, Wellbeing by Auberge, is a sanctuary where joy fuels wellness, inviting a holistic experience that beckons the rhythmic energy of the waves. Three infinity-edge pools cascading down to the beach and Morritos Kids Club create a haven for relaxation and family memories. An array of unscripted adventures and experiences invite exploration, celebrating Mexico’s rich culture and embodying the playful spirit of a luxuriously relaxed surf retreat in an unspoiled oceanside oasis.

For more information: auberge.com/susurros.

Connect with Susurros del Corazón, Auberge Collection on Instagram @SusurrosAuberge and #AlwaysAuberge.

Become one of the authors of our story. Join our team as Executive Chef at Susurros del Corazon in Punta de Mita México, reporting to the Resort Manager / Dir. F&B. You will be responsible for elevating the brand of Susurros del Corazon through the lens of culinary experiences around the outlets of the resort, driving the commercial and financial performance of The Outlets at Auberge, ensuring complete viability and maximizing all opportunities and resources. You will also ensure that the highest service standards are adhered to, and that guest experience exceeds expectations. You will work closely with the Director of F&B and our Culinary partners in establishing and maintaining key business objectives, effective marketing/PR, operational brand standards, guest relations and team member management.

Core Responsibilities: 
Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our talent always finds new ways to look after the business, their guests, and their team-members. Within this, the key responsibilities for this position are:

• Maintain and strictly abide by state sanitation/health regulations and resort requirements strictly enforce policy with all members of the culinary team.
• Manage culinary area and staff assigned; Banquet, Breakfast/lunch, Dinner, Prep & Stewarding.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, safely and properly.
• Maintain complete knowledge of and direct compliance with all departmental/resort policies and procedures.
• Review assignments, anticipated business levels, changes and other information pertinent to job
• performance and direction of culinary team members.
• Create extraordinary menus. Including the team members' restaurant.
• Lead the monthly culinary meetings.
• Manage the budget of the area.
• Review banquet event orders and make note of any changes; post all function orders for each respective 7day week.
• Ensure that scheduled staff has reported to work; document, and, if necessary discipline, any late or absent.
• Coordinate breaks for scheduled staff, as necessary.
• Review the production and prep work for all Cooks and inspect for completion.
• Prioritize all tasks and ensure they are completed in a correct and timely fashion.
• Communicate additions and changes to daily kitchen assignments before or as they arise during each shift.
• Ensure that all shift(s) complete all mise en place necessary to conduct their respective service.
• Ensure that staff completes functions in a timely fashion for the required service.

• 5 years minimum experience as an Executive Chef in a Fine Dining upscale environment.
• Ability to competently work all stations in the kitchen.
• Food handling certificate.
• Able to compute basic mathematical calculations.
• Ability to communicate in English with co-workers, guests and management to their understanding.
• Ability to provide legible communication.
• Versatility, discipline, organization, strong work ethic and sense of teamwork.
• Preferred Qualifications
• Local, Mexico area, US or European experience preferred.
• Culinary background that can deliver the healing/transformational aspect of the

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com.

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge.