Kitchen Manager

Responsibilities

• Full kitchen operations management — staffing, scheduling, food cost
• Menu execution consistency and quality oversight
• Supplier management and daily market buying for fresh seafood
• Staff hiring, training, and performance evaluation
• Health and safety compliance management
• Coordinate with front-of-house manager on service flow

Requirements

• 4+ years kitchen experience, 2+ in management role
• Knowledge of seafood handling and cold chain management
• Administrative skills — cost tracking, scheduling, reporting
• Leadership capability for a team of 8–15 kitchen staff

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Quarterly performance bonus
• Direct communication with restaurant ownership

Work environment

Independent upscale restaurant. Smaller, more personal team than resort kitchens. Fresher product, more market-driven menu. Cancún centro — no hotel zone commute needed.

About the role

Entrepreneurial kitchen feel. You have real ownership over quality and culture. Less bureaucracy than resort, more creative latitude.