Executive Chef

Responsibilities

• Lead all culinary operations including signature restaurant, bar kitchen, banquets, and room service
• Develop menus honoring Jalisco culinary heritage with modern interpretation
• Manage brigade of 20–45 kitchen professionals
• Build supplier relationships with Jalisco producers — tequila country ranches, local farms, Lake Chapala fisheries
• Control food cost and kitchen financials
• Represent culinary brand at gastronomic events, Guadalajara's food festivals, and press opportunities

Requirements

• 8+ years kitchen experience, 3+ as Executive Chef
• Deep respect for and knowledge of Jalisco regional cuisine
• Culinary degree or equivalent professional development
• Spanish primary — bilingual preferred for international business hotel clientele

Benefits

• IMSS
• Aguinaldo 30 days
• 15–20 vacation days + 25% premium
• Private medical insurance in premium hotel groups
• Daily staff meals
• Uniform provided
• Parking provided (Guadalajara is a driving city)
• Annual merit review

Work environment

Urban 5-star hotel kitchen. Business hotel pace — weekday corporate dining plus weekend leisure guests. Banquet demand is significant. Guadalajara has a strong MICE (meetings and events) industry.

About the role

Prestigious urban post. Guadalajara's gastronomic reputation is growing nationally — chefs here are respected figures in the city's cultural life. Strong local identity, proud city.