Description
Labo Fermento is a restaurant focused on exploring fermentation as a culinary language. Our kitchen combines fermentation techniques and Asian influences with local and Mexican ingredients, always seeking a balance between flavor, technique, and origin.
We are looking for an experienced, discerning, and curious Sub Chef. Someone capable of working side by side with the executive chef, who enjoys both operational responsibilities and the creative development of new dishes and ferments.
Responsibilities
* Supervise and support daily kitchen operations.
* Coordinate the team during service and mise en place.
* Maintain high standards of hygiene, technique, and presentation.
* Actively participate in the creation and refinement of dishes.
* Manage inventory, production, and quality control.
* Ensure effective communication among kitchen, bar, and service.
Requirements
* Minimum 7 years of professional kitchen experience.
* Solid knowledge of cooking and fermentation techniques.
* Leadership, organizational, and problem-solving skills under pressure.
* Professional, clean, responsible attitude with a desire for growth.
* Availability to work full-time in Oaxaca.
We offer
* Competitive salary based on experience.
* Genuine opportunities for professional growth and development.
* A collaborative work environment focused on culinary research and respect for ingredients.
Position type: Full-time
Salary: $14,000\.00 \- $16,000\.00 per month
Benefits:
* Discounts and preferential pricing
* Staff meal service
* Complimentary uniforms
Work location: On-site employment