Head Chef

Responsibilities

• Lead kitchen creativity — seasonal tasting menu development
• Manage a brigade of 10–20 cooks
• Source local and regional Mexican ingredients directly from producers
• Train culinary team in techniques and presentation standards
• Maintain food cost, quality, and consistency
• Collaborate with sommelier on pairing menus

Requirements

• 6–8 years professional kitchen experience
• Strong identity and culinary philosophy
• Knowledge of Mexican regional cuisines and modern techniques
• Experience managing creative kitchen team
• Passion for product sourcing and sustainability preferred

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals
• Uniform
• Creative freedom within budget parameters
• Exposure to press, food critics, and industry events

Work environment

Boutique creative restaurant. Small, tight brigade. Ingredient-driven, seasonal menu philosophy. Roma/Condesa — culturally rich neighborhoods with strong food community.

About the role

Artistic, collaborative, craft-focused. You cook because you love it. The brigade is small and skilled. CDMX's creative food scene means your work gets noticed.