Chef de Partie — Mole Specialist

Responsibilities

• Prepare all 7 Oaxacan moles from scratch daily — negro, rojo, coloradito, amarillo, verde, chichilo, manchamanteles
• Toast, grind, and blend chile combinations using traditional metate technique
• Manage mole station inventory — chiles, spices, chocolate, tomatillos, plantain
• Support cooking class kitchen by teaching mole preparation to visiting guests
• Document and maintain recipe cards for all mole preparations

Requirements

• 2–4 years kitchen experience with specialized mole preparation mastery
• Deep knowledge of all 7 Oaxacan moles and their ingredient profiles
• Mastery of metate grinding technique preferred
• Passion for Oaxacan culinary heritage
• Patience — mole negro takes 4–6 hours from start to finish

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Restaurant and teaching kitchen. Strong culinary tourism clientele. Your skill is both kitchen production and cultural education.

About the role

Specialist and guardian. Mole negro is one of the world's most complex sauces. Mastering all 7 Oaxacan moles puts you in a very small, very respected group of kitchen professionals anywhere in Mexico.