Company description
a modern tale of culture in the heart of la condesa. Perfectly located at the intersection of two must-visit, culture-rich neighborhoods, mondrian mexico city condesa invites guests to experience a vibrant energy, captivating design, and a truly immersive spirit. Surrounded by art galleries, lively parks, and a constantly evolving culinary scene, the hotel captures the city’s creative soul through dynamic spaces, local essence, and an unmatched cultural spirit. Inside the masterpiece by renowned architect josé luis benllinure, a vivid mural by ara starck sets the tone in each of the 183 rooms and suites: a hint of discoveries to come and a focal point amid serene, modern décor.
job description
the executive sous chef coordinates and oversees culinary operations within a high-performance environment, ensuring exceptional standards of quality, presentation, and service aligned with a fine dining concept. This role ensures consistency in recipe execution, compliance with hygiene standards, and excellence in every guest dining experience. Leads and develops the kitchen team, fostering operational discipline, creativity, and strong attention to detail. Efficiently manages costs, inventory, and resources, contributing to profitability without compromising quality. Additionally, drives menu innovation, process standardization, and continuous improvement, while maintaining close coordination with operational departments to ensure seamless service.
responsibilities
* operations and service
* oversee food production and service, ensuring 100% compliance with established quality, presentation, and service time standards.
* ensure proper mise en place before each service and seamless operational continuity between shifts.
* provide hands‑on support in production, service, or cleaning based on operational demand.
* quality control and food safety
* ensure 100% compliance with hygiene, food handling, and safety standards, including temperature control of equipment and food.
* maintain optimal cleanliness in kitchens, storage, and refrigeration areas, achieving zero critical findings in health inspections.
* enforce recipe, portion, and specification standardization to guarantee product consistency.
* cost and inventory management
* control inventory, stock levels, and rotation (fifo), keeping waste and spoilage within established targets.
* prevent losses in dry and cold storage through proper control and traceability of products.
* support budget planning and adherence for food and labor costs.
* leadership and team development
* supervise, train, and develop kitchen staff, ensuring compliance with operational and performance standards.
* provide ongoing feedback and participate in recruitment and selection processes.
* foster a collaborative, disciplined, and results‑driven work environment, even under high‑pressure conditions.
* operational and administrative control
* prepare and submit operational reports on time (100% compliance with reporting requirements).
* maintain updated recipes, records, and departmental documentation.
* report equipment and facility issues promptly, ensuring timely resolution.
we offer
* competitive salary aligned with market standards and experience.
* superior benefits package, including:
* 10% grocery vouchers.
* 8% savings fund.
* life insurance.
* major medical insurance.
* complimentary meals during shifts.
* comprehensive professional development program with opportunities for national and international growth and mobility.
* access to a holistic wellness program, including medical, psychological, nutritional, and legal support.
* home maintenance assistance with coverage of up to mxn $2,400 per event.
* additional paid time off.
* additional benefits focused on employee well‑being and quality of life.
qualifications
* minimum of 3 years of experience in the role within hotels, preferably in luxury hotels.
* advanced english, both spoken and written.
* proven knowledge of industry standards and certifications, including lqa, forbes, aaa, distintivo h, cristal, and green key.
* bachelor’s degree in gastronomy or a related field.
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