Gelatiere — Artisan Gelato

Responsibilities

• Produce artisan gelato and sorbetto daily using pasteurization and batch freezing
• Develop seasonal flavors using local Pacific Coast fruit — mango, mamey, maracuyá, tamarind alongside Italian classics
• Maintain gelato display case — visual presentation is critical for retail sales
• Manage gelato production schedule, ingredient sourcing, and inventory
• Train assistant gelatiere

Requirements

• 2–4 years gelato production experience
• Understanding of gelato science — overrun control, balancing sweetness and fat, stabilizers
• Creativity in flavor development
• Early production schedule — gelato must be ready for shop opening

Benefits

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

Work environment

Gelato shop on PV's famous Malecón oceanfront. High pedestrian traffic year-round. Italian gelato on the Malecón with Pacific ocean views — the market is self-evident.

About the role

Joy in a cup. Artisan gelato made daily from fresh fruit in a Pacific coast city is one of the purest pleasures in food service. When a child tries your pistachio gelato for the first time, you've contributed something real to a human life.