Gelatiere / Sorbettiere

Responsibilities

• Produce artisan gelato and sorbetto with strong Oaxacan cacao and local ingredient focus
• Develop Oaxacan-Italian gelato — mole negro chocolate gelato, mezcal sorbetto, tejate-inspired gelato, local fruit sorbetti
• Source single-origin Oaxacan cacao for chocolate gelato production
• Maintain gelato display case and visual presentation
• Engage with curious food tourists who visit specifically for the Oaxacan cacao experience

Requirements

• 2–4 years gelato production experience
• Deep interest in cacao origin and chocolate gelato production from quality cacao
• Flavor development creativity with Oaxacan ingredients

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Chocolate and gelato café in Oaxaca's historic center. Oaxaca's cacao culture draws food tourists specifically seeking chocolate experiences — the intersection of Italian gelato craft and Oaxacan cacao is commercially compelling and culinarily exciting.

About the role

Italian gelato meets the origin of chocolate. Italy makes the world's finest gelato technique. Oaxaca grows some of the world's finest cacao. Your gelateria is where these two great gifts to humanity meet in a cup.