Sous Chef

The Standard, Mexico City arrives in the historic Tabacalera neighborhood with character, color, and a signature wink. With 206 guestrooms, 27 branded residences, vibrant dining destinations, and a rooftop overlooking the Monumento a la Revolución, we're bringing our unmistakable energy to Latin America.

We're looking for a Sous Chef to help lead the daily operations of our culinary team while ensuring every dish reflects the creativity, quality, and energy that define The Standard. We're searching for someone with strong leadership skills, a passion for hospitality, and a commitment to culinary excellence. This role is essential in maintaining consistency, supporting team development, and delivering memorable dining experiences across every service.

The Opportunity

At The Standard, food is more than a meal. It's a form of expression, a reason to gather, and an essential part of our guest experience. We're looking for someone who thrives in a fast-paced environment and understands how to balance creativity with discipline, quality with efficiency, and leadership with teamwork. As a Sous Chef, you'll serve as a key operational leader in the kitchen, supporting the Chef de Cuisine and inspiring the team to consistently deliver exceptional culinary experiences.

What You'll Do

• Support the Chef de Cuisine in the daily management and execution of kitchen operations.
• Lead culinary teams during service, ensuring consistency, quality, and efficiency across all stations.
• Supervise food preparation, cooking techniques, plating standards, and presentation.
• Ensure recipes, portion controls, and quality standards are executed accurately.
• Monitor food quality, freshness, and product handling throughout each shift.
• Assist with production planning and mise en place to ensure smooth service execution.
• Oversee compliance with food safety, hygiene, and sanitation standards.
• Conduct quality inspections of ingredients, equipment, and finished dishes.
• Train, coach, and develop cooks and kitchen team members through ongoing guidance and feedback.
• Support onboarding and operational training for new culinary colleagues.
• Assist with inventory management, stock rotation, and waste reduction initiatives.
• Monitor labor efficiency and productivity during shifts.
• Collaborate with Stewarding, Purchasing, and other operational departments to support seamless hotel operations.
• Address operational challenges quickly and effectively while maintaining service standards.
• Step into leadership responsibilities in the absence of the Chef de Cuisine.