Sous Chef

Responsibilities

• Assist Executive Chef with multi-outlet hotel kitchen operations
• Lead kitchen fully in Executive Chef's absence
• Daily supervision of line cooks and prep team
• Menu execution, quality control, and plate consistency
• Staff scheduling and daily briefings
• Food safety compliance management

Requirements

• 5+ years kitchen experience, 2+ in leadership
• Formal culinary training
• Bilingual Spanish/English preferred
• CDMX fast-paced environment experience an advantage

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Corporate hotel training programs
• International career development opportunities within chain

Work environment

Corporate hotel kitchen — structured, consistent, professionally managed. Business hotel clientele (corporate guests, events, restaurant). Polished environment with clear standards.

About the role

Professional and corporate. Strong systems, good benefits, international chain exposure. Clear growth path within the hotel group.