Chef de Partie — Chiles en Nogada / Seasonal Mexican Specialties

Responsibilities

• Manage seasonal specialty station with focus on Mexico's most technically demanding regional dish: chiles en nogada
• During August–September chiles season: prepare poblano chiles, picadillo (meat and fruit filling), walnut cream sauce, and pomegranate garnish daily in large volumes
• Year-round: manage Bajío regional specialties station — enchiladas mineras, carnitas, pozole estilo Guanajuato
• Maintain strict quality standards on all preparations — SMA fine dining guests are knowledgeable
• Train junior kitchen staff in the multi-step chiles en nogada preparation process
• Assist Head Chef with seasonal menu planning and ingredient sourcing

Requirements

• 3–5 years kitchen experience with deep Bajío or central Mexican cuisine mastery
• Ability to prepare chiles en nogada from scratch — this dish requires mastery of at least 30 separate ingredients and 3 major preparation components
• Patience and precision — chiles en nogada cannot be rushed
• Passion for seasonal, regional Mexican cuisine
• Organized station management during peak production periods

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Seasonal premium during chiles en nogada season (August–October)
• Developing expertise in one of Mexico's most celebrated and technically demanding dishes

Work environment

Serious fine dining kitchen with strong regional Mexican identity. SMA is one of the few Mexican cities where chiles en nogada is served consistently at the highest level — the city's altitude and September harvest alignment with pomegranate and walnut season makes it a natural home for the dish.

About the role

Guardian of Mexico's most patriotic dish. Chiles en nogada — green from chile, white from walnut cream, red from pomegranate — is Mexico's national dish, created in Puebla to celebrate the colors of the flag. Preparing it at the highest standard is a matter of culinary honor. San Miguel's fine dining guests know the difference.