Executive Chef

Description

**Position:** Executive Chef of Mexican Cuisine **Business Type:** Small, growing restaurant **Position Objective** Lead and develop the restaurant’s Mexican culinary offering by innovating and executing profitable, high-quality menus that increase sales and contribute to the business’s sustainable growth—always with ethics, honesty, and a customer-centric focus. --- ### Key Responsibilities - **Menu Design and Innovation** - Create, update, and reimagine traditional and contemporary Mexican menus. - Develop dishes aligned with the restaurant’s concept and budget. - Analyze recipe costs to ensure profitability without compromising quality. - **Kitchen Planning and Execution** - Plan daily and weekly production (mise en place, purchasing, basic inventory). - Cook and supervise proper preparation, presentation, and flavor of each dish. - Ensure compliance with hygiene, food safety, and health regulations. - **Leadership and Team Management** - Lead, organize, and motivate the kitchen team. - Train staff on Mexican cooking techniques, service timing, and best practices. - Assign tasks, monitor performance, and foster teamwork. - **Operational Management** - Collaborate on inventory control and waste reduction. - Support supplier selection and quality control of ingredients. - Work closely with management/ownership to align kitchen operations with business goals. - **Business and Customer Orientation** - Propose ideas to boost sales (daily specials, seasonal menus, promotions, etc.). - Ensure customer satisfaction through consistent dish quality. - Adapt to the needs of a small business by actively participating in multiple tasks. --- ### Requirements - Proven experience as Executive Chef, Sous Chef, or similar role—preferably in Mexican cuisine. * Proper waste management. * Knowledge and skills to create digital formats and recipe books to streamline kitchen operations. * Knowledge and proper execution of inventory procedures. We use National Soft licensing. - Strong theoretical and practical knowledge of traditional and modern Mexican cooking techniques. - Ability to cook, plan, and execute full service shifts (breakfast/lunch/dinner, as applicable). - Experience leading and training kitchen teams. - Basic knowledge of costing, yield, and inventory management. - Availability to work flexible hours and high level of commitment. --- ### Competencies and Personal Values - Genuine passion for Mexican cuisine and customer service. - Commitment, responsibility, and punctuality. - Honesty, ethics, and transparent resource management. - Ability to work under pressure and in confined spaces. - Positive attitude, respect, and courteous treatment toward team members and customers. - Results-oriented mindset and eagerness to grow alongside the business. --- ### What We Offer - Opportunity to lead the kitchen and leave your mark on the restaurant’s menu. - Close-knit work environment in a small business with growth vision. - Potential for professional growth as the restaurant expands. --- If you are a passionate, honest individual eager to build and grow a Mexican culinary project from a small-scale foundation, please send us your CV along with a brief description of your experience and standout dishes. Job Type: Full-time, Indefinite-term Salary: $14,000.00 – $18,000.00 per month Benefits: * Salary increases * Employee discount * Preferential discounts and pricing * Company parking * Option for indefinite-term contract * Cafeteria service * Discounted cafeteria service * Complimentary uniforms Application Question(s): * Minimum 5 years of experience Education: * Completed Bachelor’s degree (Preferred) Work Location: On-site employment