Executive Sous Chef

The Executive Sous Chef coordinates and oversees culinary operations within a high-performance environment ensuring exceptional standards of quality presentation and service aligned with a fine dining concept. This role ensures consistency in recipe execution compliance with hygiene standards and excellence in every guest dining experience.

Leads and develops the kitchen team fostering operational discipline creativity and strong attention to detail. Efficiently manages costs inventory and resources contributing to profitability without compromising quality.

Additionally drives menu innovation process standardization and continuous improvement while maintaining close coordination with operational departments to ensure seamless service.

Responsabilities

1. Operations and Service

• Oversee food production and service ensuring 100% compliance with established quality presentation and service time standards.

• Ensure proper mise en place before each service and seamless operational continuity between shifts.

• Provide hands-on support in production service or cleaning based on operational demand.

2. Quality Control and Food Safety

• Ensure 100% compliance with hygiene food handling and safety standards including temperature control of equipment and food.

• Maintain optimal cleanliness in kitchens storage and refrigeration areas achieving zero critical findings in health inspections.

• Enforce recipe portion and specification standardization to guarantee product consistency.

3. Cost and Inventory Management

• Control inventory stock levels and rotation (FIFO) keeping waste and spoilage within established targets.

• Prevent losses in dry and cold storage through proper control and traceability of products.

• Support budget planning and adherence for food and labor costs.

4. Leadership and Team Development

• Supervise train and develop kitchen staff ensuring compliance with operational and performance standards.

• Provide ongoing feedback and participate in recruitment and selection processes.

• Foster a collaborative disciplined and results-driven work environment even under high-pressure conditions.

5. Operational and Administrative Control

• Prepare and submit operational reports on time (100% compliance with reporting requirements).

• Maintain updated recipes records and departmental documentation.

• Report equipment and facility issues promptly ensuring timely resolution

We Offer

• Competitive salary aligned with market standards and experience.

• Superior benefits package including:

• 10% grocery vouchers.

• 8% savings fund.

• Life insurance.

• Major medical insurance.

• Complimentary meals during shifts.

• Comprehensive professional development program with opportunities for national and international growth and mobility.

• Access to a holistic wellness program including medical psychological nutritional and legal support.

• Home maintenance assistance with coverage of up to MXN $2400 per event.

• Additional paid time off.

• Additional benefits focused on employee well-being and quality of life.

Qualifications :

Requirements

• Minimum of 3 years of experience in the role within hotels preferably in luxury hotels.

• Advanced English both spoken and written.

• Proven knowledge of industry standards and certifications including LQA Forbes AAA Distintivo H Cristal and Green Key.

• Bachelors degree in Gastronomy or a related field.

Remote Work :

No

Employment Type :

Full-time