Executive Chef

Responsibilities

• Lead kitchen operations for hotel restaurant showcasing elevated Yucatecan cuisine
• Develop menus deeply rooted in Mayan culinary tradition — achiote, habanero, chaya, xcatic chile, regional herbs
• Source from Yucatecan markets, milpa farms, local fisheries (Progreso catch), and Mayan bee honey producers
• Manage brigade of 8–18 kitchen professionals
• Engage personally with hotel guests — colonial boutique hotels attract food-literate cultural travelers
• Represent the property at Mérida's growing culinary events and food tourism programs

Requirements

• 7+ years kitchen experience, 3+ in executive or head chef role
• Deep knowledge of Yucatecan regional cuisine — this is non-negotiable in Mérida
• Understanding of Mayan culinary heritage and traditional preparation techniques (pib cooking, recados, escabeches)
• Culinary degree or equivalent
• Spanish primary — growing English-speaking tourist base is a plus

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Creative freedom within Yucatecan culinary identity
• Working in a UNESCO World Heritage candidate city with growing international profile
• Lower cost of living than Cancún or CDMX — salary goes further in Mérida

Work environment

Colonial mansion kitchen — often beautifully renovated, sometimes with a patio herb garden. Intimate, unhurried compared to resort kitchens. Mérida's heat (it is one of Mexico's hottest cities) means kitchen air conditioning is essential and standard in quality properties.

About the role

Cultural pride and culinary depth. Mérida's chefs are guardians of one of Mexico's most complex and ancient food cultures. Cooking here is a statement of identity.