We are looking for a **Sous Chef** with passion for gastronomy, leadership and creativity, capable of managing the kitchen and ensuring quality in every dish. Main responsibilities * Supervise all kitchen operations. * Ensure standardization of recipes, portion sizes and quality. * Redesign menus and dishes, including innovative proposals using regional ingredients. * Ensure compliance with hygiene, safety and quality standards. * Manage inventory and waste control. * Lead, train and motivate the kitchen team. * Coordinate special events, banquets and catering services as required. Requirements * Minimum 1 year of experience in similar positions. * Knowledge of Mexican and international cuisine. * Leadership and teamwork skills. * Ability to work under pressure while maintaining high quality standards. * Basic knowledge of costing, inventory control and production. We offer * Competitive salary commensurate with experience. * Statutory benefits. * Professional development opportunities within a growing project. * Positive work environment in an emerging tourist destination. * 4 working days / 3 days off. Position type: Full-time, indefinite term Salary: $12,000.00 \- $15,000.00 per month Education: * Incomplete or ongoing bachelor’s degree (Desirable) Experience: * Culinary: 1 year (Desirable) Work location: On-site employment