Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods.

At Mexican Sugar, the Executive Chef takes guests on a delicious journey through Latin American cuisine. This culinary maestro recognizes that the passion and knowledge of everyone in the kitchen is crucial to creating exceptional dishes. Always staying ahead of culinary trends, they lead the market instead of following it. By incorporating fresh ingredients and beautifully plating each dish, they enhance and execute a menu that drives top and bottom-line restaurant performance. An essential trait of the ideal EC is a deep passion for Latin cultures and the incredible variety of flavors, aromas, and experiences they offer. The ideal candidate should have 3-5 years of high-volume, Latin-inspired restaurant experience.

Salary Range Commensurate w/Experience:

$75k-$95k / year

(plus, monthly profit share)

BENEFITS:

• FLEXIBLE SCHEDULES

• UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS

• 401K MATCH

• INSURANCE AFTER 60 DAYS

• FREE ACCESS TO MENTAL HEALTH SERVICES

Responsibilities

• Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Mexican Sugar

• Ownership of the food menu including food cost and team to execute it.

• Deployment of new menu items and menu rollouts regulatory and compliance requisites

• Product quality and execution of new menu items

• Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve.

• Develop the foundation of the Mexican Sugar culinary future through training and development of the next generation of Chefs.

• Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.

• Provide leadership in the areas of culinary safety, sanitation, and product education.

Qualifications

• 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems

• A reputation as a leader, motivator, and manager with a proven ability to successfully develop and lead teams.

• The ability to learn quickly and collaborate with others.

• Strong understanding of restaurant systems

• High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail

• Live within reasonable driving distance to one of our current restaurants

EOE