Executive Chef

Responsibilities

• Direct all culinary operations across hotel restaurant, bar kitchen, and room service
• Develop signature menus reflecting contemporary Mexican and international cuisine
• Control food cost at 28–33% across all outlets
• Lead and develop a brigade of 25–50 kitchen professionals
• Represent culinary vision in guest events, press, and tastings
• Collaborate with F&B Director on revenue and marketing strategy

Requirements

• 10+ years kitchen experience, 5+ in executive role
• Track record in fine dining or 5-star hotel environment
• Strong knowledge of contemporary Mexican gastronomy
• Culinary degree from recognized institution preferred
• Bilingual Spanish/English required for this market

Benefits

• IMSS
• Aguinaldo 30 days
• Vacation 15–20 days + 25% vacation premium
• Medical insurance (some hotels offer private medical beyond IMSS)
• Daily staff meal
• Uniform
• Annual merit salary review
• Parking or transportation support in CDMX

Work environment

Sophisticated urban hotel kitchen. Multiple outlets, high guest expectations, international clientele. CDMX kitchens are creative and trend-conscious — menus change seasonally. Office duties included (budgets, supplier meetings, media presence).

About the role

Prestige-driven. Mexico City's culinary scene is watched nationally and internationally. This role is as much about reputation and brand-building as it is about cooking. High visibility, high accountability.