Executive Chef

Responsibilities

• Lead kitchen concept aligned with holistic, plant-forward, biodynamic philosophy
• Design menus drawing from Mayan culinary tradition, local cenote water, organic jungle produce
• Source from local organic farms, Yucatecan producers, and sustainable fishermen
• Manage a brigade of 8–20 kitchen professionals in an off-grid or semi-off-grid setting
• Develop relationships with Tulum's community of producers, beekeepers, and foragers
• Support wellness programming integration — healing herbs, adaptogens, functional foods

Requirements

• 7+ years kitchen experience, creative plant-based or wellness cuisine expertise
• Strong philosophy around sustainability, organic sourcing, and minimal waste
• Experience in remote or eco-property kitchen management
• Passion for Mayan culture and regional Mexican ingredients
• English fluency — Tulum's clientele is predominantly international (Europe, US, LATAM elite)

Benefits

• IMSS, Aguinaldo, vacation + premium
• On-site accommodation (common in Tulum due to remote hotel zone location)
• Staff meals from property's organic kitchen
• Uniform / resort kit provided
• Integration into Tulum's creative community of chefs, artists, and healers

Work environment

Boutique eco-kitchen — often open-air or palapa-style. Wood-fire cooking common. Off-grid energy in some properties (solar, cenote water). Intimate team, high creativity. The hotel zone road (Carretera) has no public transport — accommodation on-site or transport arranged.

About the role

Spiritual, creative, deeply intentional. Cooking in Tulum is a lifestyle as much as a job. Your kitchen philosophy matters as much as your technique. Global clientele who have eaten in the world's best restaurants come here for something they can't find elsewhere.