Labo Fermento is a restaurant focused on exploring fermentation as a culinary language. Our cuisine combines fermentation techniques and Asian influences with local and Mexican ingredients, always seeking a balance between flavor, technique, and origin. We are looking for a Sous Chef with experience, judgment, and curiosity. Someone capable of working side by side with the executive chef, who enjoys both the operational aspects 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 creating and improving dishes. * Manage inventory, production, and quality control. * Ensure effective communication between 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. * Real opportunity for professional growth and development. * A collaborative work environment focused on culinary research and respect for ingredients. Job type: Full-time Salary: $8,000.00 - $12,000.00 per month Benefits: * Discounts and preferential pricing * Dining service * Free uniforms Work location: On-site employment