Location: Puerto Rico
Salary: Negotiable (Executive-level compensation package)
We are seeking a highly experienced General Manager to lead a large-scale, full-service luxury resort destination in Puerto Rico. This role requires a proven hospitality executive with deep operational expertise across rooms, golf, food & beverage, and resort amenities, as well as the strategic mindset to support continued growth, including the launch of a residential component.
This is a high-visibility leadership role with full P&L responsibility, overseeing a complex operation with 400+ guestrooms, multiple golf courses, and diverse revenue streams.
Key ResponsibilitiesProvide executive leadership and strategic direction for all resort operationsOversee financial performance, budgeting, forecasting, and profitabilityLead and develop a large, multi-department leadership teamEnsure exceptional guest experience across lodging, golf, dining, and amenitiesDrive operational excellence, brand standards, and service culturePartner with ownership and corporate stakeholders on long-term strategySupport the development and integration of a residential offeringChampion compliance, safety, and risk management initiativesQualificationsProven experience as a General Manager of a large, complex resortDemonstrated success managing 400+ room properties with multiple amenitiesStrong background in golf resort operations requiredExperience with mixed-use or residential-hospitality developments preferredSpanish fluency strongly preferred (not required)Willingness and ability to relocate to Puerto RicoStrategic, hands-on leader with strong financial acumenMust be legally authorized to work in Puerto Rico without employer sponsorship. Read LessPosition Summary
A premier culinary operation is seeking a talented Garde Manger Chef to oversee the preparation and presentation of all cold kitchen items. The Garde Manger Chef is responsible for salads, appetizers, pâtés, terrines, charcuterie, chilled seafood, canapés, and buffet displays. This role requires a chef with refined technique, strong organizational skills, and a meticulous eye for detail and presentation.
The Garde Manger station plays a central role in banquet production, high-end events, and à la carte service, making this an essential leadership position within the culinary team.
Candidates must be legally authorized to work in the United States or Puerto Rico without sponsorship. No work permits will be issued for this role.
Key Responsibilities
Prepare and execute high-quality cold dishes, including salads, charcuterie, terrines, canapés, and chilled appetizersEnsure visually stunning plating and garnishing with a strong emphasis on detailManage cold food production for banquets, buffets, events, and daily à la carte serviceOversee proper storage, rotation, and organization of all cold ingredients in accordance with strict food safety standardsMaintain HACCP compliance and ensure impeccable sanitation throughout the cold kitchenWork closely with the Executive Chef and Sous Chefs on menu development and seasonal updatesTrain, guide, and supervise junior culinary staff assigned to the Garde Manger stationMaintain inventory levels, track usage, and assist with ordering for all cold kitchen itemsCollaborate effectively with the hot line, pastry, and banquet teams to support seamless serviceEnsure consistent quality, portioning, and presentation across all cold dishesQualifications & Experience
Proven experience as a Garde Manger Chef, Pantry Chef, or in a similar cold kitchen leadership roleStrong background in cold food preparation, such as charcuterie, terrines, composed salads, and canapésExcellent knife skills and precision in presentation and garnishingExperience in high-end restaurants, hotels, or large-volume culinary operations preferredStrong understanding of food safety standards, cold storage requirements, and HACCP proceduresAbility to manage multiple tasks and deadlines in a fast-paced environmentStrong communication skills and the ability to work well within a teamMust be reliable, detail-oriented, and consistent in productionMust be legally authorized to work in the US or Puerto Rico without the need for sponsorshipIdeal Candidate Profile
Passionate about cold cuisine and dedicated to craftsmanshipHighly organized with excellent attention to detailCalm, efficient, and dependableStrong sense of creativity balanced with respect for classical techniquesTeam-oriented with a professional and positive attitude Read LessPosition Summary
A high-quality dining operation is seeking a skilled Sushi Chef / Itamae to join its culinary team. This role requires mastery of traditional sushi preparation, refined knife techniques, and a deep commitment to ingredient quality and precision.The term Itamae, meaning "in front of the board," traditionally refers to a highly trained sushi chef working at the cutting board, preparing sushi with expertise and artistry. This position demands a chef who embodies that craftsmanship while working efficiently in a fast-paced, collaborative environment.Candidates must be legally authorized to work in the United States or Puerto Rico without the need for visa sponsorship or a work permit.Key Responsibilities
Prepare high-quality sushi, sashimi, nigiri and maki with consistency and exceptional techniqueEnsure all seafood and specialty ingredients meet the highest freshness and quality standardsMaintain strict hygiene, sanitation and food safety protocolsExecute service efficiently during high-volume periods while maintaining precise standardsMaintain a clean and organized workstation showcasing Itamae-level disciplineInspect ingredients daily and oversee proper storage, rotation and handling of seafoodAssist with menu creation, seasonal dishes and specialty item developmentCommunicate effectively with culinary and service teams to ensure smooth operationsSupport inventory management, ordering and waste reduction initiativesQualifications and Experience
Proven experience as a Sushi Chef or Itamae in a reputable sushi restaurant or Japanese dining conceptStrong mastery of sushi preparation, knife skills and traditional Japanese culinary techniquesUnderstanding of both classic and modern sushi approachesExperience working in high-volume, fast paced environmentsExcellent knowledge of food safety, HACCP and seafood handling requirementsPositive attitude, professionalism and ability to work both independently and as part of a teamMust be legally authorized to work in the US or Puerto Rico without sponsorshipIdeal Candidate Profile
Passionate about Japanese cuisine, detail-oriented, and dedicated to culinary excellenceHighly disciplined with a clean, organized working styleCalm under pressure with a strong sense of timing and precisionCreative spirit paired with deep respect for traditional sushi philosophyReliable, team-oriented and eager to grow with the operation Read Less