Bakery Executive Chef

Job Posting Organization:
CIMMYT is a cutting-edge, non-profit, international organization dedicated to solving tomorrow’s problems today. Established to improve the quantity, quality, and dependability of production systems and basic cereals such as maize, wheat, triticale, sorghum, millets, and associated crops through applied agricultural science, particularly in the Global South. CIMMYT builds strong partnerships to enhance the livelihood trajectories and resilience of millions of resource-poor farmers, while working towards a more productive, inclusive, and resilient agrifood system within planetary boundaries. As a core CGIAR Research Center, CIMMYT is part of a global research partnership aimed at achieving a food-secure future, dedicated to reducing poverty, enhancing nutrition" style="border-bottom: 1px dotted #007bff !important;">food and nutrition security" style="border-bottom: 1px dotted #007bff !important;">security, and improving natural resources. For more information, visit cimmyt.org.

Job Overview:
CIMMYT is seeking a dynamic, self-motivated, and service-oriented professional for the position of Executive Chef to work in the BSD department in the Operations chapter. The position will be based at CIMMYT’s headquarters in Texcoco, near Mexico City. The food and beverage area serves 120 breakfasts, 500 meals (including snacks and main dishes), and approximately 50 dinners daily for staff and residents. Additionally, it provides internal catering services and special events. The Executive Chef will be responsible for leading the Food and Beverages operations and services, which include an industrial kitchen, dining room service, cafeteria, food truck, catering, and vending services for CIMMYT’s Headquarters. The role requires ensuring the quality of food and service, contributing positively to the impact of Hospitality events, and guaranteeing the efficient management of the team.

Duties and Responsibilities:
The Executive Chef will have a variety of specific duties including designing, planning, and updating menus that consider seasonality of ingredients, culinary trends, and customer preferences. The menus must be varied, attractive, dietetic, savory, and profitable, with a focus on developing unique and cuisine-appropriate options including International, Mexican, and Vegetarian dishes. The chef will coordinate the preparation and rotation of the weekly menu, ensuring adherence to authorized recipes, portions, and pricing, while keeping up to date with industry trends. Kitchen team management is a critical aspect of the role, which includes supervising and coordinating the work of kitchen staff, training, performance evaluation, and team motivation to maintain a collaborative and professional work environment. The Executive Chef will promote creative ideas to improve kitchen performance, coordinate with kitchen supervisors and cooks for excellent execution of food services and events, and ensure the correct supply of products and supplies for food preparation. Compliance with food safety regulations is paramount, requiring the chef to supervise and coordinate personnel activities to ensure operations align with the center's regulations. This includes implementing and supervising procedures for proper food handling and cleanliness, ensuring suppliers meet product quality requirements, and developing necessary manuals and processes. Interaction with clients and event management is also a key responsibility, requiring collaboration with other departments to plan and execute special events, banquets, and a la carte services, as well as coordinating logistics for events and presentations to the company's main clients.

Required Qualifications:
The position requires a Bachelor's degree in gastronomy or a related field, along with a minimum of 10+ years of verifiable experience managing large Food and Beverage Operations. The candidate must possess expert knowledge of both international and national cuisine, as well as bakery. Knowledge of planning, F&B services and pricing, food safety, and hygiene is essential. The role is results-oriented, requiring advanced English proficiency (C1 level), strong leadership skills, and good conflict management abilities. Familiarity with the implementation of the Distintivo H is also necessary, along with a flexible schedule to accommodate operational needs and a valid driver's license.

Educational Background:
Candidates must have a Bachelor's degree in gastronomy or a related field. This educational background is crucial for understanding the complexities of food preparation, menu design, and kitchen management, which are essential for the role of Executive Chef.

Experience:
The position requires a minimum of 10+ years of verifiable experience in managing large Food and Beverage Operations. This extensive experience is necessary to ensure that the Executive Chef can effectively lead a diverse team, manage high-volume food service operations, and maintain the quality and safety standards expected in a professional kitchen environment.

Languages:
Advanced English is essential for this position, with a proficiency level of C

• This is mandatory due to the need for effective communication within a diverse team and with international clients. Knowledge of additional languages may be considered a plus, enhancing the ability to interact with a broader range of clients and partners.

Additional Notes:
CIMMYT offers an attractive remuneration package and support for continuous professional development. In addition to the provisions of Mexican Labor Law, the benefits package includes a year-end bonus (40 days), vacation premium (56%), life and medical insurance, supermarket coupons, a savings fund, and social Mexican benefits (IMSS, SAR / Infonavit). The position is full-time and based at CIMMYT’s headquarters.