Cook

Description

Job Summary: Execute food production and service with precision, ensuring standard recipes, hygiene, and contributing to diner satisfaction within a human-centered hospitality environment. Key Highlights: 1. A real career path within the group 2. Ongoing training in culinary techniques 3. A professional and dynamic work environment Back of House is a group defined by a single purpose: making hospitality more human and personal. In an industry obsessed with rankings and awards, we choose another path. We create intimate and personal concepts that genuinely connect with the people for whom they are made. For us, luxury is not exclusivity—it is comfort, closeness, and experiences that feel truly yours. This lives in every space bearing our signature. **Job Objective** Execute food production and service accurately and consistently at the assigned station, ensuring adherence to standard recipes, service timing, and the group’s hygiene protocols—contributing to smooth kitchen operations and complete diner satisfaction. **Main Responsibilities** * Prepare and cook foods for your station according to recipes, portion sizes, and presentations established by the Chef. * Maintain a fully prepared and organized mise en place before and during service. * Operate kitchen equipment correctly and safely, immediately reporting any malfunction or anomaly. * Comply with hygiene, sanitation, and food handling standards (HACCP / current regulations). * Monitor proper use of supplies, minimizing waste and supporting cost control. * Actively collaborate with the kitchen team during service, supporting other stations as required. * Participate in deep cleaning of the kitchen, equipment, and work areas at shift close. * Attend trainings, meetings, and menu tastings convened by management. * Adapt willingly to different units and concepts across the group as operational needs arise. **Required Profile** *Education and Experience* * Studies in Gastronomy or Culinary Arts (completed, in progress, or equivalent experience). * Minimum 1 year of professional kitchen experience (restaurant, hotel, or catering). * Knowledge of basic and intermediate cooking techniques (stocks, sauces, meats, pasta, etc.). * Familiarity with food hygiene and safety regulations. *Competencies and Skills* * Organized and efficient time management under pressure. * Teamwork, clear communication, and openness to feedback. * Attention to detail in food presentation and product quality. * Flexibility to rotate across shifts (morning, afternoon, night) and across different group units. * Proactive, committed attitude focused on continuous improvement. * Physically and mentally fit to stand for extended periods and work in high-temperature environments. **What We Offer** * Competitive salary commensurate with experience and market standards. * Full statutory benefits (IMSS, vacation, year-end bonus, vacation premium). * Ongoing training in culinary techniques and operations. * A real career path within the group: Cook → Line Cook → Sous Chef. * Opportunities to rotate across the group’s various concepts and restaurants. * Staff dining discounts. * A professional, dynamic work environment with a strong team-oriented culture. Salary: $10,000\.00 \- $15,000\.00 per month Work Location: On-site employment