Steward — Mezcalería & Restaurant

Responsibilities

• Manage bar and kitchen dishwashing for a mezcalería-restaurant hybrid: copitas (small mezcal-tasting cups), clay jícaras (dried gourd vessels), and handblown glass mezcal vessels are among the most delicate items in Mexican hospitality and all require hand technique
• Care for traditional copita collection: the small clay drinking cups traditional to Oaxacan mezcal service crack in temperature-shock environments and cannot be submerged in hot water immediately after service — specific cooling protocol before washing
• Clean kitchen equipment for an Oaxacan-style menu: clay pots, stone molcajetes, and traditional comal surfaces used in mole and tlayuda preparation require technique-specific cleaning
• Wash handblown glassware for cocktail and wine service: non-standard vessel shapes and thin glass walls require careful hand technique
• Maintain bar area cleanliness between service periods
• Support the cooking team with kitchen organization and mise en place staging when dish volume allows

Requirements

• Traditional Oaxacan vessel care knowledge — copita and clay vessel protocols essential
• Gentle hand technique for thin-blown glass mezcal vessels
• Comfort with a mezcal-bar restaurant atmosphere and culture
• Pace for high-volume bar service alongside kitchen dishwashing

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Staff meal during shift — full exposure to Oaxacan cuisine
• Uniform and bar service footwear
• Tips from bar service in some properties

Work environment

Mezcalería-restaurant in Oaxaca City. Specialist stewarding focused on traditional Oaxacan service vessels in one of Mexico's most distinctive beverage-and-food cultural settings.

About the role

A mezcal copita is the smallest vessel in the mezcal service ritual and one of the most culturally loaded. The clay, the size, the ritual of pouring — these are part of what the mezcal room is selling. The steward who handles each copita with the care of something that matters — who doesn't pile them in a rack and run them through the machine — is maintaining the integrity of an experience that brings food tourists to Oaxaca from around the world.