Head chef

Factorial; Isla Mujeres; On-site; MXN 900,000 - 1,300,000; Full time

Job summary

SHA Wellness Clinic in Isla Mujeres, Mexico, seeks a Head Chef to lead the hotel’s culinary operations with a focus on flavor, nutrition, presentation, and service. Develop innovative menus aligned with holistic wellness and the brand values.

Collaborate with nutritionists and the Wellness team to tailor menus to allergies and dietary restrictions, oversee all kitchen stations, ensure quality, hygiene, and cost control, and train a high-performing team to deliver exceptional guest experiences.

Qualifications

• Technical or bachelor’s degree in Gastronomy or Culinary Arts.
• Certifications in healthy cooking, nutrition, or wellness techniques are preferred.
• Minimum 5 years as an Executive Chef or Sous Chef in luxury hotels, wellness resorts, or high-end restaurants.
• Proven experience leading kitchen teams of more than 10 people.
• Demonstrated experience developing gluten-free, dairy-free, egg-free, and red-meat-free menus.
• Experience with international quality, hygiene, and service standards.
• Advanced English proficiency (mandatory for communication with guests and international staff).
• Advanced or native-level Spanish proficiency.
• Proficiency in kitchen management and inventory control software (e.g., ERP systems, POS systems, and advanced Excel).
• Knowledge of personalized menu management platforms or digital recipe and technical specification sheets.

Responsibilities

• Collaborate with nutritionists and the Wellness team to create menus for allergies and dietary restrictions.
• Oversee culinary execution across all kitchen stations.
• Ensure food quality, hygiene, presentation, and operational efficiency.
• Manage kitchen budget, inventory control, and food costs.
• Train and develop the team to foster happiness, growth, and excellence.
• Develop culinary strategy aligned with healthy dining concepts.
• Ensure smooth workflow and proper staffing in the kitchen.
• Support menus and diets tailored to guests’ medical and nutritional needs.
• Participate in cooking and production of dishes and products.
• Conduct cooking classes for guests.
• Ensure compliance with procedures and standards.
• Assist senior chefs in monitoring quality, expiration dates, cold chain, and safety controls.
• Maintain cleanliness and pest control measures.
• Manage supplier relationships and purchasing orders.
• Support events and cooking classes; assist in campaigns as needed.
• Comply with health, safety, and environmental regulations.

Skills

Team leadership

Menu development

Food safety

English proficiency

Spanish proficiency

Education

Technical or Bachelor’s in Gastronomy/Culinary Arts

Certifications in healthy cooking or nutrition (preferred)

Tools

Kitchen management software

ERP/POS systems

Excel

Job description

SHA Wellness Clinic is a global leader in integrative health, prevention and longevity, and has been named “World’s Best Wellness Clinic” at the World Spa Awards for multiple consecutive years. Through the SHA Method, we combine cutting-edge medical innovation, proven natural therapies and healthy nutrition to help people achieve and maintain an optimal state of physical, mental and spiritual wellbeing.

Since opening in 2008, SHA has transformed the lives of more than 65,000 guests worldwide and continues to expand its impact, with our flagship in Spain, a new destination in Mexico and future openings in Dubai and the Emirates. SHA is a Green Globe-certified brand with a truly multicultural team, united by a mission to create transformative and memorable experiences for every guest.

We are looking for a Head chef to lead the hotel’s culinary operations, ensuring excellence in flavor, nutrition, presentation, and service. Develop innovative and healthy menus aligned with the principles of holistic wellness, sustainability, and the brand’s values.

Responsibilities

• Collaborate with nutritionists and the Wellness team to create personalized menus that accommodate guests’ allergies, intolerances, and dietary restrictions.
• Oversee culinary execution across all kitchen stations.
• Ensure food quality, hygiene, presentation, and operational efficiency.
• Manage the kitchen budget, inventory control, and food costs.
• Train and develop the team, fostering a culture of happiness, growth, and excellence.
• Develop the culinary and gastronomic strategy for the department, ensuring alignment with the organization’s healthy dining concept.
• Work alongside team members in the day-to-day kitchen operations, ensuring effective organization and smooth workflow.
• Manage kitchen operations, including work schedules, absenteeism, vacation planning, task allocation, and departmental staffing requirements.
• Support the design of menus and diets, tailoring them to each guest’s medical and nutritional requirements.
• Participate in the preparation and production of culinary dishes and products.
• Conduct practical cooking classes for guests.
• Ensure compliance with established departmental procedures and operational standards.
• Assist the Chef de Partie, Sous Chef, and Pastry Chef in monitoring food quality and process standards, verifying product condition, expiration dates, cold chain compliance, food traceability, and all other required food safety and sanitation controls.
• Ensure that kitchen facilities and utensils are properly cleaned and maintained. Monitor hygiene standards throughout the area and oversee pest control measures.
• Manage supplier relationships to secure competitive pricing and prepare departmental purchase orders.
• Support the preparation and execution of special events and cooking classes.
• Participate in marketing and promotional campaigns when required.
• Comply at all times with applicable legislation and regulations regarding occupational health and safety, the use of cleaning and disinfecting products, environmental protection, emergency procedures, and fire safety.

Requirements

• Technical degree or bachelor’s degree in Gastronomy or Culinary Arts.
• Certifications in healthy cooking, nutrition, or wellness techniques are preferred.
• Minimum of 5 years of experience as an Executive Chef or Sous Chef in luxury hotels, wellness resorts, or high-end restaurants.
• Proven experience leading kitchen teams of more than 10 people.
• Demonstrated experience developing gluten-free, dairy-free, egg-free, and red‑meat‑free menus.
• Experience working in accordance with international quality, hygiene, and service standards.
• Advanced English proficiency (mandatory for communication with guests and international staff).
• Advanced or native-level Spanish proficiency.
• Proficiency in kitchen management and inventory control software (e.g., ERP systems, POS systems, and advanced Excel).
• Knowledge of personalized menu management platforms or digital recipe and technical specification sheets.

SHA is more than a workplace; it is a unique environment where nature, science and purpose meet. Every day, our team helps people transform their lives, and you will grow alongside extraordinary people in an environment built on excellence and genuine care.

We are committed to diversity, equity and inclusion. You will join a truly international team, with women and men in leadership, and a culture where different perspectives are valued and everyone can grow based on merit and talent.

If you want your work to matter this much, and you are ready to create meaningful commercial partnerships while helping organisations and their people invest in lasti