Executive Chef

Job Advertisement

Position Title: Executive Chef
Location: Texcoco de Mora
Country: Mexico
Deadline Date:

Job Details

Job Posting Organization:
CIMMYT is a cutting-edge, non-profit, international organization dedicated to solving tomorrow’s problems today. Established as a core CGIAR Research Center, CIMMYT focuses on improving the quantity, quality, and dependability of production systems for basic cereals such as maize, wheat, triticale, sorghum, millets, and associated crops. The organization operates primarily in the Global South, building strong partnerships to enhance the livelihoods and resilience of millions of resource-poor farmers. CIMMYT is committed to creating a more productive, inclusive, and resilient agrifood system within planetary boundaries, aiming to reduce poverty, enhance nutrition" style="border-bottom: 1px dotted #007bff !important;">food and nutrition security" style="border-bottom: 1px dotted #007bff !important;">security, and improve natural resources. For more information, visit cimmyt.org.

Job Overview:
The Executive Chef position at CIMMYT is a proactive, energetic, and customer service-oriented role within the Operations Chapter of the HR department. The Executive Chef will be responsible for overseeing the culinary operations at CIMMYT headquarters in Texcoco, which is located near Mexico City. This role involves menu development, kitchen team management, compliance with food safety regulations, and interaction with clients for event management. The Executive Chef will design and update menus that reflect seasonal ingredients, culinary trends, and customer preferences, ensuring a diverse and appealing selection of dishes. The position requires strong leadership skills to manage kitchen staff effectively and promote a collaborative work environment. Additionally, the Executive Chef will ensure that all kitchen operations adhere to food safety regulations and hygiene standards, implementing necessary procedures and training staff accordingly.

Duties and Responsibilities:

• Menu Development: Design, plan, and update menus considering seasonality, culinary trends, and customer preferences. Ensure menus are varied, attractive, dietetic, and savory. Develop unique and cuisine-appropriate menus including International, Mexican, and Vegetarian options. Coordinate the preparation and rotation of the weekly menu, verifying adherence to authorized recipes, portions, and pricing. Stay updated with industry trends and execute recipe costs and product sales marketing.
• Kitchen Team Management: Supervise and coordinate the work of kitchen staff, including assistants and events. Train, evaluate performance, and motivate the team to maintain a professional work environment. Promote creative ideas to improve kitchen performance and coordinate with kitchen supervisors and cooks for excellent execution of food services and events. Ensure correct supply of products and supplies for food preparation.
• Compliance with Food Safety Regulations: Supervise personnel activities to ensure food and beverage service operations comply with regulations. Ensure all kitchen operations meet food safety regulations and hygiene standards. Implement and supervise procedures for proper food handling and cleanliness in compliance with center regulations. Develop, implement, and update manuals and procedures as necessary. Ensure suppliers meet product quality requirements and timely delivery.
• Interaction with Clients and Event Management: Collaborate with other departments to plan and execute special events, banquets, and a la carte services. Coordinate logistics and execution of events and presentations for the company’s main clients.

Required Qualifications:

• Bachelor's degree in gastronomy or a related field.
• Minimum verifiable experience of 15+ years managing large Food and Beverage Operations.
• Expert knowledge of International and national cuisine.
• Knowledge of planning, F&B services, pricing, food safety, and hygiene.
• Results-oriented with a focus on objectives.
• Advanced English proficiency (C1 level).
• Strong leadership and conflict management skills.
• Knowledge of the implementation of the 'Distintivo H'.
• Flexible schedule to accommodate operational needs. 1
• Valid driver's license and ability to drive.

Educational Background:
A Bachelor's degree in gastronomy or a related field is required for this position. This educational background provides the necessary foundation in culinary arts, food safety, and management principles essential for the role of Executive Chef.

Experience:
The position requires a minimum of 15 years of verifiable experience in managing large Food and Beverage Operations. This extensive experience is crucial for overseeing kitchen staff, menu development, and ensuring compliance with food safety regulations. The candidate should have a proven track record of success in similar roles, demonstrating strong leadership and operational management skills.

Languages:
Advanced English proficiency is essential for this position, specifically at a C1 level. This level of English is necessary for effective communication within the organization and with clients. While not mandatory, knowledge of Spanish may be beneficial given the location of the position and the clientele.

Additional Notes:
CIMMYT offers an attractive remuneration package that includes support for continuous professional development. In addition to the provisions of Mexican Labor Law, the benefits package includes a year-end bonus equivalent to 40 days of salary, a vacation premium of 56%, life and medical insurance, supermarket coupons, a savings fund, and social benefits as per Mexican regulations (IMSS, SAR / Infonavit). The position is based in Texcoco, near Mexico City, and may require a flexible schedule to meet operational needs.