Parrillero / Argentine Grill Specialist

Responsibilities

• Master Argentine-style parrilla technique for one of CDMX's Argentine grill restaurants
• Execute Argentine cuts — asado de tira, vacío, entraña, matambre, provoleta, chorizo criollo
• Manage charcoal fire and temperature for long, slow Argentine grill cooking
• Prepare chimichurri, salsa criolla, and other Argentine accompaniments from scratch
• Manage meat sourcing — Argentine and Mexican cuts vary; adaptation is needed

Requirements

• 4–6 years parrilla experience, ideally with Argentine grill specialization
• Understanding of Argentine beef cuts and their equivalents in the Mexican market
• Mastery of Argentine fire management — slow-ember cooking differs from Mexican grill technique
• Knowledge of authentic chimichurri and Argentine condiment preparation

Benefits

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

Work environment

Argentine parrilla restaurant in CDMX's upscale neighborhoods. Polanco and Lomas support strong Argentine restaurant demand — the Argentine community in CDMX is significant, and the broader market loves Argentine grill culture.

About the role

The Argentine parrilla is a philosophy as much as a cooking method. Slow fire, patient cooking, respect for the cut — this is the opposite of fast cooking. A vacío that has spent 3 hours over ember heat, carved tableside — this is why guests come specifically for Argentine grill.