Provide overall leadership and direction for all kitchen operations, ensuring alignment with brand standards and luxury hotel expectations.
Communicate strategic priorities, daily objectives, and operational changes to culinary leadership and kitchen teams.
Identify situations that may compromise food quality, service standards, or guest satisfaction, and implement corrective actions promptly.
Oversee daily food production, menu execution, and presentation across all outlets.
Review and approve market lists, production plans, and requisitions to ensure operational efficiency and cost control.
Supervise inventory controls, ensuring accurate daily, weekly, and monthly inventories are conducted.
Meet regularly with the Chief Steward to review equipment requirements, banquet operations, cleaning schedules, and health, safety, and sanitation compliance.
Ensure proper staffing levels, scheduling, and attendance control; review and validate reports of absences or lateness.
Enforce grooming, hygiene, and uniform standards for all culinary staff.
Ensure all kitchens are fully equipped and organized with the necessary tools, supplies, and equipment to meet business demands.
Please submit applications along with resume to:
Human Resources Director
Iberostar Rose Hall Beach & Spa Resort
Little River P.O.
St. James
Deadline for submission: Friday February 6, 2026.
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