Executive Chef

Responsibilities

• Lead a brigade of 40–80 kitchen staff across buffet, à la carte, and specialty outlets
• Design and rotate seasonal menus in collaboration with F&B Director
• Control food cost, waste, and portioning across all outlets
• Ensure full HACCP and NOM-251 compliance
• Mentor and develop sous chefs and station leads
• Coordinate daily with purchasing and receiving

Requirements

• 8+ years kitchen experience, 3+ as Executive or Head Chef
• Multi-outlet hotel kitchen experience strongly preferred
• Culinary degree or equivalent professional training
• Intermediate English (guest interaction, international suppliers)
• Strong brigade leadership and cost control discipline

Benefits

• IMSS (full social security)
• Aguinaldo 30 days
• 15 vacation days year 1 + vacation premium 25%
• Daily staff meal on shift
• Uniform provided and laundered
• Staff transport from downtown Cancún to Zona Hotelera
• Annual merit salary review
• Punctuality and attendance bonuses

Work environment

High-volume, structured resort kitchen. Multiple stations operating simultaneously. Air-conditioned prep and cold areas. Early brigade starts at 5:00 AM for breakfast. Rotating shifts, 1 guaranteed day off per week.

About the role

Demanding, high-stakes, professionally rewarding. You own the kitchen. Strong brigade culture — the team runs like a machine when led well. Constant flow of international guests expecting consistent quality at scale.