Chef de Partie — Rôtisseur

Responsibilities

• Manage roast and grill protein station for hacienda restaurant and wedding events
• Execute French roasting preparations — poulet rôti, côte d'agneau, magret de canard, entrecôte bordelaise
• Produce roasting jus and pan sauces from protein station drippings
• Scale production for large wedding and event service
• Maintain station mise en place for both regular restaurant and event service

Requirements

• 2–4 years kitchen experience with French protein cookery background
• Experience with event-scale production preferred — haciendas regularly host 100–400 person events
• Physical stamina for high-volume event service
• Reliable and professional

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Weekend event bonuses for wedding service

Work environment

Hacienda restaurant in the Guanajuato highlands above San Miguel. Sweeping views, colonial architecture, outdoor event spaces. Weekend event service is intense but rewarding; weekday regular restaurant service is calmer.

About the role

Roasting lamb over charcoal in an outdoor hacienda kitchen while a wedding celebration fills the courtyard — there are fewer more atmospheric places to cook in Mexico. The setting demands you match it.