**Job Description – Executive Chef** **Pez Gallo and Club Bacocho Restaurants – Puerto Escondido, Oaxaca** **General Purpose** Lead and ensure operational excellence within the kitchen department, overseeing food creation, preparation, and presentation to the highest standards of quality, culinary innovation, food safety, and sustainability. Ensure every dining experience reflects the identity of Pez Gallo and Club Bacocho as leaders in luxury hospitality and renowned cuisine. **Authority** * Leads the entire kitchen team: station chefs, cooks, assistants, and stewards. * Maintains strategic relationships with local and national suppliers to secure fresh, sustainable, and premium-quality ingredients. * Collaborates directly with General Management and the Food & Beverage department on strategic decisions regarding menus, costs, and customer experience. **Key Responsibilities** **1\. Culinary Management and Creativity** * Design and update seasonal menus, special event offerings, and permanent menu items aligned with international culinary trends and local products. * Standardize recipes and processes to ensure consistency, quality, and impeccable presentation. * Promote culinary innovation through collaborations with guest chefs and internal training programs. **2\. Food Quality and Safety** * Supervise proper handling, storage, and freshness of ingredients, especially seafood and local products. * Comply with and exceed hygiene and food safety standards (Distintivo H, HACCP). * Implement periodic internal audits to ensure regulatory compliance. **3\. Financial Management** * Maintain food costs below 35% without compromising quality. * Generate reports on costs, dish popularity, revenue, and customer satisfaction. * Participate in budget planning and profitability analysis of menus. **4\. Leadership and Team Development** * Recruit, train, and motivate kitchen staff, fostering an inclusive and high-performance environment. * Conduct regular performance evaluations and individual development plans. * Promote a culture of respect, collaboration, and creativity within the team. **5\. Customer Experience** * Interact with guests and customers to gather direct feedback and strengthen brand relationships. * Ensure a minimum satisfaction rate of 95% in quality, service, and delivery times. * Implement suggestive selling strategies and memorable dining experiences. **6\. Sustainability and Social Responsibility** * Prioritize local suppliers and responsible fishing practices. * Reduce waste through portion control, recycling, and creative use of ingredients. * Participate in social responsibility initiatives linked to the Puerto Escondido community. **Appearance and Conduct Standards** * Full uniform, clean and in optimal condition, consistent with luxury hospitality standards. * Professional, ethical, and respectful behavior toward customers and colleagues. * Smoking, alcohol consumption, or mobile device usage prohibited during service, except in authorized emergencies. * Impeccable personal appearance: hygiene, discretion, and appropriate presentation according to international standards. **Job Challenges** * Maintain controlled costs without sacrificing quality or innovation. * Achieve and sustain a 95% customer satisfaction rate in surveys. * Refresh menus quarterly, removing low-rotation dishes and introducing new creations. * Build a highly skilled, motivated team aligned with the company’s values of excellence and hospitality. **Ideal Executive Chef Profile** * Professional education in gastronomy and culinary management. * Minimum of 8 years’ experience in high-end restaurants or luxury hotels. * Mastery of contemporary techniques and international cuisine, with emphasis on seafood and modern Mexican cuisine. * Strong leadership, intercultural communication, and financial management skills. * Passion for innovation, sustainability, and creating memorable experiences. Employment type: Full-time Salary: Starting at $30,000.00 per month Benefits: * Option for indefinite contract * Life insurance * Dining services * Gym access * Company phone * Free uniforms * Grocery vouchers Relocation required: * Puerto Escondido, Oax.: Able to commute to work without difficulty or willing to relocate with a relocation assistance package provided by the company (Mandatory) Experience: * Executive Chef: 3 years (Required) Work location: On-site Expected start date: 11/30/2025