Head Chef – Health-Conscious, Vegetarian Buffet

Blue Spirit is a world-class wellness retreat center that provides an extraordinary setting for those dedicated to spiritual transformation, personal growth, and environmental sustainability.Our culinary experience features three consciously prepared gourmet vegetarian meals per day. We serve fresh, locally sourced fish three evenings per week and eggs every morning for breakfast; cheese is regularly available, and our buffet always includes vegan and gluten-free options. To accommodate food restrictions and allergies, we also offer a “Pure Food” option—vegetables, grains, and legumes cooked without seasonings or oils.Job SummaryWe are seeking an experienced Head Chef with a passion for vegetarian, health-conscious, fresh food. You will keep current with culinary trends and create regularly changing, seasonal menus. With a fantastic support team, this is a great opportunity if you’re ready for your next challenge.Main Duties & ResponsibilitiesAs Head Chef, you will oversee all kitchen operations and lead by example. You are creative, innovative, and forward-thinking in both menus and technique. You model strong, respectful leadership and ensure every dish meets the highest standards.Knowledge, Skills & AbilitiesProven background in a similar role, including team leadership and high-volume service while maintaining consistently high standards.Experience with menu costing, seasonal/local procurement, and supplier relations.Excellent communication skills and a collaborative approach.A sharp eye for detail, passion for quality fresh food, and up-to-date knowledge of current food trends and cooking techniques.Experience & Educational RequirementsWhat we need from you:Minimum 4 years’ experience as a Sous Chef or Head Chef in a similar environment.Experience in vegetarian/vegan cuisine preferred (not essential).Demonstrated ability to create innovative dishes using fresh, locally sourced, seasonal produce.Proficiency in menu costing and strong understanding of waste control.Food Hygiene and Health & Safety knowledge and certifications.Ability to prioritize and manage workloads and perform under pressured, high-volume service.Solid understanding of stock management.Passion for sourcing quality fresh produce and managing supplier relationships.Enthusiasm for empowering and developing your team through mentoring and training at all levels.An eye for detail and a commitment to beautiful plate presentation.A driven mindset that continually seeks improvement and moves the business forward.Flexibility and a proactive, can-do attitude.Spanish required; English a plus.ApplyPlease apply by sending your CV/résumé to jobs@bluespiritcostarica.com