Waiter / Server — Contemporary Oaxacan Restaurant

Responsibilities

• Full table service in internationally-recognized Oaxacan restaurant
• Present Oaxacan menu with deep knowledge — explain the seven moles, describe mezcal categories, guide guests through indigenous ingredients
• Handle international food tourist clientele with confidence
• Recommend mezcal pairings with food — essential skill in Oaxacan restaurant service
• Deliver the Oaxacan food narrative alongside the food itself

Requirements

• 1–3 years service experience
• Genuine passion for Oaxacan food culture — guests ask detailed questions
• English conversational or better — international food tourists are the primary clientele at top Oaxacan restaurants
• Mezcal knowledge is a significant advantage

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Tips — international food tourists tip actively

Work environment

Contemporary Oaxacan restaurant in a colonial building. Jalatlaco neighborhood restaurants operate in some of the most beautiful small-scale colonial environments in Mexico.

About the role

Serving mole negro to someone who flew from London specifically to eat it. Oaxaca attracts the most food-motivated international tourists in Mexico. The server who can explain mole negro — its complexity, its history, its preparation — to a table of serious food lovers from New York is delivering a cultural experience, not just a meal.