Gerente de Cocina y Operaciones en San Luis Potosí

Placements24; San Luis Potosí; On-site; MXN 320,000 - 520,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Employee meals and discounts

Professional development

Flexible schedule

Social security benefits

Job summary

Placements24 is seeking an experienced Kitchen Manager to lead operations in San Luis Potosí. You will direct kitchen activities, uphold food safety standards, manage inventory and costs, and mentor a motivated team to deliver outstanding dining experiences.

This hands-on role requires strong leadership, HACCP knowledge, budgeting skills, and the ability to thrive in a fast-paced environment while shaping the culinary direction of a growing venture.

Qualifications

• Proven experience as Kitchen Manager or Head Chef in the food/restaurant industry.
• Strong leadership and team management skills with the ability to motivate and develop staff.
• In-depth knowledge of culinary techniques, food safety regulations, and kitchen management best practices.
• Excellent organizational and time management abilities with attention to detail.
• Proficiency in inventory management and cost control strategies.
• Ability to work effectively under pressure in a fast-paced environment.
• Experience with POS systems and restaurant management software.
• Culinary degree or equivalent professional experience is highly desirable.
• Must be legally authorized to work in Mexico.

Responsibilities

• Oversee all kitchen operations from food prep to service delivery.
• Manage inventory, procurement, and cost control to ensure profitability and minimize waste.
• Develop and maintain high standards of food quality, presentation, and hygiene.
• Train, mentor, and schedule kitchen staff, fostering a collaborative and efficient team environment.
• Implement and enforce food safety and sanitation regulations (e.g., HACCP).
• Collaborate with management on menu development, seasonal specials, and event planning.
• Monitor kitchen equipment and ensure proper maintenance and repair.
• Manage supplier relationships and negotiate favorable terms.
• Contribute to strategic planning for menu innovation and operational improvements.
• Ensure compliance with health and safety standards.
• Address operational challenges or customer feedback promptly and effectively.
• Maintain accurate records of inventory, costs, and staff performance.

Skills

Leadership

Team management

Food safety

Inventory management

Cost control

Time management

Communication

Budgeting

Staff development

Education

Culinary degree

Tools

POS systems

Restaurant software

Job description

About the Role

Our client, a rapidly expanding culinary venture in San Luis Potosí , is seeking an experienced and dynamic individual to lead their kitchen and operational management. This is a pivotal role for a visionary leader passionate about delivering exceptional dining experiences. The successful candidate will be instrumental in shaping the culinary direction, ensuring seamless kitchen operations, and fostering a positive and productive work environment. We are looking for someone with a strong understanding of food safety, inventory management, and cost control, who can also inspire and motivate a team. The role demands a hands‑on approach and a commitment to maintaining the highest standards of quality and service. If you thrive in a fast‑paced setting and have a proven track record in kitchen management, this is an unparalleled opportunity to make a significant impact in the vibrant San Luis Potosí food scene. This position is crucial for maintaining our client's reputation for excellence and driving future growth. We anticipate a high level of engagement and contribution from the individual in this role, expecting them to be a true ambassador for our brand.

Key Responsibilities

• Oversee all kitchen operations, including food preparation, cooking, plating, and service delivery.
• Manage inventory, procurement, and cost control to ensure profitability and minimize waste.
• Develop and maintain high standards of food quality, presentation, and hygiene.
• Train, mentor, and schedule kitchen staff, fostering a collaborative and efficient team environment.
• Implement and enforce food safety and sanitation regulations (e.g., HACCP).
• Collaborate with management on menu development, seasonal specials, and event planning.
• Monitor kitchen equipment and ensure proper maintenance and repair.
• Manage supplier relationships and negotiate favorable terms.
• Contribute to strategic planning for menu innovation and operational improvements.
• Ensure compliance with all relevant health and safety standards.
• Address any operational challenges or customer feedback promptly and effectively.
• Maintain accurate records of inventory, costs, and staff performance.

Requirements

• Proven experience as a Kitchen Manager, Head Chef, or similar role in the food and restaurant industry, preferably in San Luis Potosí or a comparable market.
• Strong leadership and team management skills, with the ability to motivate and develop staff.
• In-depth knowledge of culinary techniques, food safety regulations, and kitchen management best practices.
• Excellent organizational and time management abilities, with a keen eye for detail.
• Proficiency in inventory management and cost control strategies.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong communication and interpersonal skills.
• Culinary degree or equivalent professional experience is highly desirable.
• Experience with POS systems and other relevant restaurant management software.
• A passion for food and a commitment to delivering exceptional guest experiences.
• Demonstrated ability to manage budgets and achieve financial targets.
• Must be legally authorized to work in Mexico.

Benefits

• Competitive salary commensurate with experience and qualifications.
• Opportunity to lead and innovate within a growing culinary establishment in San Luis Potosí .
• Professional development and advancement opportunities.
• A supportive and dynamic work environment.
• Access to ongoing training and workshops related to culinary arts and management.
• Employee meals and discounts.
• Potential for performance-based bonuses.
• Contribution to social security and other statutory benefits.
• A chance to be part of a respected name in the local food scene.