Restaurant Chef

rives innovation and business results for Puna, the signature restaurant at Nekajui, a Ritz-Carlton Reserve, currently defined by a modern Peruvian culinary concept developed in collaboration with Chef Diego Muñoz. Leads the execution and evolution of the restaurant’s culinary identity, ensuring alignment with brand standards, guest expectations, and the overall positioning of the property, while maintaining the ability to adapt, refine, or reposition the concept over time. Develops and elevates culinary ideas, experiences, and offerings, contributing creatively to the restaurant’s identity and ensuring a distinctive and recognizable presence within the luxury dining landscape. Creates a prominent image for the restaurant and drives business through strategic Marketing, Public Relations, and guest engagement initiatives, in partnership with Restaurant and Hotel leadership teams. Builds strong relationships with guests and internal stakeholders, with a focus on delivering immersive, memorable, and emotionally engaging dining experiences, including intimate and chef-driven formats such as Paruro. Accountable for achieving financial and operational goals, ensuring efficiency while maintaining the highest standards of quality and creativity. Leads and develops the culinary team, including training on menu concepts, ingredients, preparation techniques, and ensuring readiness to successfully execute both the current concept and any future evolutions of the restaurant offering.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or a related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in culinary, food and beverage, or a related professional area.

Preferred Qualifications

• Experience in fine dining, signature restaurants, or concept-driven culinary environments, preferably within luxury hospitality.
• Exposure to modern Latin American or Peruvian cuisine is highly valued, particularly in contemporary or ingredient-driven formats; however, broader experience in concept-driven or global fine dining kitchens will also be considered.
• Experience in chef-led or immersive dining experiences (e.g., tasting menus, chef’s table, omakase-style formats) is preferred.
• Strong understanding of ingredient-driven cuisine, with the ability to work with local products and adapt to different culinary styles or concepts.
• Demonstrated ability to execute a well-defined culinary concept with consistency and attention to detail, while contributing to its evolution over time.
• Experience working in open kitchen environments or guest-facing culinary roles is preferred.
• Proven leadership skills with the ability to develop, inspire, and adapt teams in dynamic and evolving operational settings.

Languages

• Fluency in English is required, both written and spoken.
• Spanish proficiency is highly desirable, given the local operating environment and team dynamics.
• https://careers.marriott.com/restaurant-chef-puna/job/7B2A45E06CC945C2614348E1D1B3C96B