Subchef

Description

Position Summary: Mochomos is seeking a Subchef with strong operational experience, team leadership skills, and a focus on high-end gastronomy standards to uphold culinary excellence. Key Highlights: 1. Key role in culinary excellence and flavor consistency 2. Operational leadership and passion for Fine Dining cuisine 3. Support in developing new dishes and special events **MOCHOMOS RESTAURANT seeks Subchef in León, Guanajuato** ---------------------------------------------------------- ### **Job Description:** **Mochomos**, a contemporary Sonoran Fine Dining restaurant, seeks a **Subchef** with solid operational experience, team leadership capabilities, and a commitment to high gastronomy standards. The **Subchef** is the second-in-command in the kitchen, directly supporting the Executive Chef in daily operations, production control, staff supervision, recipe adherence, inventory management, hygiene, and brand quality standards. This role is critical to maintaining culinary excellence and consistency in flavor, presentation, and dish delivery timing. ### **Main Responsibilities:** * Supervise daily kitchen operations jointly with the Executive Chef. * Coordinate and lead kitchen operational staff (hot line, cold line, pastry, production, and dishwashing). * Ensure compliance with recipes, portion sizes, technical sheets, and plating standards. * Supervise mise en place, cleaning, and area closing procedures. * Manage inventories, product rotation, and shrinkage. * Ensure compliance with hygiene, food safety, and sanitation regulations. * Train and evaluate staff on culinary techniques and internal procedures. * Support the development of new dishes and special events. * Report incidents, maintenance needs, and requirements to the Chef and General Manager. ### **Requirements:** * Minimum **2 years of experience as Subchef, Kitchen Manager, or similar role**, preferably in **Fine Dining or premium hospitality restaurants.** * Degree in **Gastronomy, Culinary Arts, or related field.** * Solid knowledge of **contemporary Mexican cuisine, standardization, brigade management, and cost control.** * Operational leadership, discipline, service-oriented attitude, and passion for cuisine. * Ability to work under pressure, collaboratively, and with results orientation. * Full-time availability, including weekends and holidays. * Residence in León or willingness to relocate. ### **Key Competencies:** * Leadership and team development * Operational planning and control * Accountability and quality focus * Teamwork and communication * Punctuality, organization, and discipline * Service mindset and hierarchical respect **Desired Education Level:** Bachelor's degree \- completed **Desired Experience Level:** Expert Level **Departmental Function:** Manufacturing / Operations **Industry:** Food and Beverage **Skills:** * Effective communication * Initiative * Commitment *This job posting originates from the Talenteca.com job board:* *https://www.talenteca.com/anuncio?j\_id\=69b31c005200003700ca72a3\&source\=indeed*