Job Summary: We are seeking a Head Chef for a boutique hotel, responsible for supervising food preparation and managing the kitchen team. Key Highlights: 1. Team leadership in the kitchen 2. Comprehensive management of culinary operations 3. Focus on quality, presentation, and standardization We are a boutique hotel with 9 rooms. The restaurant serves Oaxacan and American breakfasts, as well as contemporary cuisine. We are seeking: **Head Chef** **Requirements:** * Education related to gastronomy (bachelor’s degree or high school diploma). * Availability to work Monday through Sunday (one weekday day off). * **Minimum 2 years’ experience** in a kitchen. * Proficiency in hotel management systems (preferably CloudBeds). * Knowledge and experience in administrative tasks within the kitchen department: completing logs, requisitions, and orders—both paper-based and digital. * Leadership experience (supervising 3 staff members). * Knowledge of cost control, inventory management, and shrinkage. * Knowledge of and adherence to Food Hygiene Practices and the “Distintivo H” certification. **Responsibilities:** * Plan, organize, and supervise food preparation * Ensure quality, presentation, and flavor of dishes * Standardize recipes and portion sizes * Guarantee adherence to service timing * Coordinate and supervise the kitchen team (including proper delegation of tasks) * Train staff on techniques, recipes, and best practices * Ensure compliance with hygiene and food safety standards * Manage inventory and rotation of supplies * Place orders with suppliers * Control costs, shrinkage, and waste **We Offer:** * Statutory benefits * Salary: $10,500 (paid biweekly) * Tips and monthly commissions averaging $2,000, increasing during high season * One meal per shift * Uniforms Employment Type: Full-time Salary: $10,500.00 – $13,000.00 per month Benefits: * Complimentary uniforms Work Location: On-site employment