Description Ensure the proper operational execution of the culinary area, serving as the direct liaison between the Corporate Chef and the culinary team, as well as with Branding, Commercial, HR, Quality, R\&D, and internal clients, guaranteeing alignment, order, quality, and achievement of objectives. This is an **operational leadership and execution role**, not solely creative or administrative. **Responsibilities:** * Coordinate and supervise the culinary team in their daily activities, ensuring alignment, order, and adherence to priorities. * Plan, coordinate, and execute internal and external culinary events (tastings, workshops, in-store activations), including weekend participation when required. * Actively participate in culinary content creation and coordinate the team for recordings, tests, and productions. * Serve as intermediary between the culinary team and the Branding and Commercial areas, translating strategic needs into clear, actionable culinary initiatives. * Develop, test, and standardize recipes, ensuring technical clarity, replicability, and brand alignment. Additionally, collaborate with internal clients to standardize such recipes to support omnichannel implementation. * Coordinate culinary training sessions jointly with HR, including planning, execution, and follow-up. * Collaborate with the R\&D area in developing, testing, and validating new products. * Conduct **continuous evaluation of the product catalog** jointly with the Quality team, ensuring products meet specifications outlined in their technical sheets, documenting findings and proposing improvement actions. * Ensure tracking and delivery of culinary area deliverables, maintaining standards of quality, order, and execution. Requirements * Bachelor’s degree or technical qualification in Gastronomy, Culinary Arts, or related field. * Minimum 4–6 years of experience in culinary operations and team coordination. * Experience executing culinary events, tastings, and brand activations. * Recipe development and standardization (technical sheets, processes, and replicability). * Knowledge of quality, food safety, and GMP. * Ability to lead, organize, and execute—not only create. * Excellent communication skills and ability to translate strategies into clear culinary actions. * High discipline, organization, and accountability for deliverables. * Availability for occasional weekend events and travel to CDMX, Querétaro, Puebla, and Toluca. 6 years