Senior Sous Chef — Leadership, Menu & Quality Control

Chartwells Higher Education; Yucatán; On-site; MXN 223,000 - 312,000; Full time

Job summary

Chartwells Higher Education in Yucatan seeks a Journeyman Cook to join the campus dining team. You will deliver high-quality guest service through skilled food preparation and strict adherence to recipes and safety standards.

Responsibilities include supervising kitchen operations, maintaining HACCP hygiene, training staff, and coordinating with the Executive Chef to ensure menus and forecasts align with events and contracts.

Qualifications

• Journeyman Cook certificate Red Seal (Inter-provincial)
• 4+ years of kitchen experience
• Bilingual in French and English
• Successfully completes all Compass required training

Responsibilities

• Demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
• Follow the You First program guidelines to exceed expectations.
• Provide friendly, enthusiastic, and courteous service; answer guest questions and explain proper use of the dining room.
• Interact with guests and coworkers to ensure compliance with service standards and inventory control.
• Maintain mobility to perform tasks within production and service timeframes.
• Maintain high standards of personal appearance and hygiene in full uniform.
• Utilize all resources of food according to QA.
• Ensure safe operation of kitchen equipment and report hazards to the Sous Chef and Executive Chef.
• Follow departmental recipe books (WEBTRITION) and maintain standards and procedures.
• Keep kitchen clean, stocked, and maintained.

Skills

Bilingual (French/English)

4+ years experience

Education

Journeyman Cook Red Seal (Inter-provincial)

Job description

Chartwells Higher Education in Yucatan seeks a Journeyman Cook to join the campus dining team. You will deliver high-quality guest service through skilled food preparation and strict adherence to recipes and safety standards.

Responsibilities include supervising kitchen operations, maintaining HACCP hygiene, training staff, and coordinating with the Executive Chef to ensure menus and forecasts align with events and contracts.