Executive Chef

Description

Position Summary: We are seeking a culinary professional to lead the creation, implementation, and kitchen operations during the opening of a restaurant, ensuring a profitable and standardized culinary offering. Key Highlights: 1. Proven experience in restaurant openings (mandatory) 2. Strategic and operational leadership, planning and organization 3. Culinary innovation and development of strong teams We seek a candidate with formal culinary education and specific experience in restaurant openings. **OBJECTIVE** To lead the creation, implementation, and operation of the kitchen during restaurant opening, ensuring a profitable, standardized, and concept-aligned culinary offering, as well as proper operational execution from pre-opening through stabilization. **Functions and Responsibilities** **Pre-Opening Phase** * Collaborate with management to design the culinary concept * Develop and standardize menus (recipes, portion sizes, technical sheets) * Define kitchen layout and operational workflow * Participate in selection of equipment, utensils, and suppliers * Establish dish costing (target food cost) * Recruit, select, and train kitchen staff * Draft operational and recipe manuals * Implement inventory and waste control systems * Coordinate menu tastings and pre-opening adjustments **Opening Phase** * Supervise kitchen operations during opening * Ensure consistency, timing, and quality of service * Resolve operational issues in real time * Adjust processes according to actual demand **Operational Phase** * Maintain quality and presentation standards * Control costs, inventory, and profitability * Manage team (leadership, scheduling, performance) * Innovate and update menu based on seasonality or demand * Ensure compliance with hygiene regulations (NOM\-251\) **Job Requirements** Education: * Bachelor’s degree in Culinary Arts or related field * Experience: * 5 to 10 years in professional kitchens * Minimum 3 years as Executive Chef or Sous Chef * Proven experience in restaurant openings (mandatory) * Technical knowledge: * Culinary concept development * Menu engineering * Costing and profitability (food cost, margin) * Kitchen setup and operational workflow * Suppliers and supply chain management * Hygiene and safety regulations **Key Competencies** * Strategic and operational leadership * Advanced planning and organization * Problem-solving under pressure * Adaptability and results orientation * Effective communication and teamwork * Culinary innovation **Working Conditions** * High demands during opening phase * Extended working hours * Constant high-pressure environment * Full availability during initial stage **IMPORTANT** * Experience in successful restaurant openings * Ability to build processes from scratch * Focus on profitability without compromising quality * Development of strong teams from the outset Employment Type: Full-time Salary: $25,000\.00 \- $35,000\.00 per month Benefits: * Salary increases * Option for indefinite-term contract * Staff cafeteria service Work Location: On-site employment