Remote Executive Chef: Menu Innovator & Culinary Leader

Grupo Costeño; Región Centro; Remote; MXN 1,125,000 - 2,251,000; Full time

Benefits offered by this job

Health insurance

Remote work

Home office stipend

Vacation policy

Job summary

Grupo Costeño is seeking a highly creative Executive Chef to lead culinary innovation and operations for a prominent restaurant brand. This fully remote role lets you manage responsibilities from anywhere while shaping the gastronomic identity and menus.

You will optimize food costs, supervise multi-site kitchen teams, ensure food safety, and collaborate with marketing for promotions. A culinary degree and proven leadership in menu engineering are required; experience with remote, distributed

Qualifications

• Proven experience as Executive Chef or senior culinary role.
• Strong menu engineering and cost control experience.
• Excellent leadership and communication skills.
• Ability to manage remote, multi-unit operations.
• Culinary degree or equivalent certification.

Responsibilities

• Develop and implement innovative, seasonal menus aligned with brand standards.
• Oversee recipe development, standardization, and execution across multi outlets.
• Manage food and labor costs with cost-control measures.
• Ensure compliance with food safety and hygiene regulations.
• Lead and mentor kitchen teams and provide regular feedback.
• Collaborate with marketing and operations on promotions and launches.
• Source quality ingredients and maintain supplier relationships.
• Stay updated on trends and innovations for menu offerings.
• Oversee inventory, stock rotation, and waste reduction.

Skills

Leadership

Menu Development

Cost Control

P&L Management

Remote Team Management

Education

Culinary degree

Tools

Digital Collaboration Tools

Job description

Grupo Costeño is seeking a highly creative Executive Chef to lead culinary innovation and operations for a prominent restaurant brand. This fully remote role lets you manage responsibilities from anywhere while shaping the gastronomic identity and menus.

You will optimize food costs, supervise multi-site kitchen teams, ensure food safety, and collaborate with marketing for promotions. A culinary degree and proven leadership in menu engineering are required; experience with remote, distributed