The Standard seeks a dynamic leader to become Chef at The Standard, Mexico City, set to open summer 2026 in the Tabacalera neighborhood. With 206 rooms and 27 branded residences, this new opening marks our first hotel in Latin America—featuring a rooftop pool, multiple bar and restaurant concepts, world-class spa, meeting spaces and more.
At The Standard, we create cultural hubs, social playgrounds, and unforgettable experiences. Our spaces buzz with energy, inclusivity, and creativity, and at the heart of it all, our incredible teams. When we build teams, we look for personality, passion and individuality. Our hotels are more than just places to sleep: They challenge the status quo, deliver big ideas, bold design and immersive culture. Whether it's a buzzing lobby, an unforgettable dining experience, or a rooftop that becomes the city's go-to spot, we create spaces that are as dynamic as the people who visit them.
Responsible for the administration and operation of the kitchens, ensuring optimal guest satisfaction in accordance with established quality and service standards.
Operational Responsibilities:
Supervise that activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the Hotel and the company in a timely manner.
Verify the quality of food prepared in the different food and beverage outlets of the Hotel.
Be the visible, creative, and present face of the food and beverage experience.
Mainly promote innovation and creativity in the Hotel’s culinary offering, keeping it avant-garde within the local market.
Be familiar with the hygiene guidelines related to the “Distintivo H” certification and verify that the work team properly implements these practices.
Immediately notify the Safety and Hygiene Commission of any unsafe conditions, unsafe acts, or workplace accidents observed and that may occur in the hotel.
The Standard seeks a dynamic leader to become Chef at The Standard, Mexico City, set to open summer 2026 in the Tabacalera neighborhood. With 206 rooms and 27 branded residences, this new opening marks our first hotel in Latin America—featuring a rooftop pool, multiple bar and restaurant concepts, world-class spa, meeting spaces and more.
At The Standard, we create cultural hubs, social playgrounds, and unforgettable experiences. Our spaces buzz with energy, inclusivity, and creativity, and at the heart of it all, our incredible teams. When we build teams, we look for personality, passion and individuality. Our hotels are more than just places to sleep: They challenge the status quo, deliver big ideas, bold design and immersive culture. Whether it's a buzzing lobby, an unforgettable dining experience, or a rooftop that becomes the city's go-to spot, we create spaces that are as dynamic as the people who visit them.
Responsible for the administration and operation of the kitchens, ensuring optimal guest satisfaction in accordance with established quality and service standards.
Operational Responsibilities:
Supervise that activities within the departments are carried out in accordance with the operating manuals, ensuring that the work performed meets the quality standards established by the Hotel and the company in a timely manner.
Verify the quality of food prepared in the different food and beverage outlets of the Hotel.
Be the visible, creative, and present face of the food and beverage experience.
Mainly promote innovation and creativity in the Hotel’s culinary offering, keeping it avant-garde within the local market.
Be familiar with the hygiene guidelines related to the “Distintivo H” certification and verify that the work team properly implements these practices.
Immediately notify the Safety and Hygiene Commission of any unsafe conditions, unsafe acts, or workplace accidents observed and that may occur in the hotel.
Education:
· Degree in Gastronomy – Tourism or a related field
Experience:
Verifiable experience as an Executive Chef in hospitality for at least two years.
Previous experience in hotel pre-openings or openings
Skills:
Proficient in Abril systems
Proficient in Birchstreet systems
Menu development, creativity, and innovation
Staff leadership and training
Quality control and food hygiene measures
Cost control
Excellent leadership and departmental organization
Management and Leadership at the General Kitchen level
Teamwork with other hotel departments such as Service, Sales, Marketing, Front Office, Human Resources and Maintenance
Strong communication skills with guests during their stay
Schedule Availability
Ability to work under pressure
Conversational Spanish and English
Customer service and attention
Education:
· Degree in Gastronomy – Tourism or a related field
Experience:
Verifiable experience as an Executive Chef in hospitality for at least two years.
Previous experience in hotel pre-openings or openings
Skills:
Proficient in Abril systems
Proficient in Birchstreet systems
Menu development, creativity, and innovation
Staff leadership and training
Quality control and food hygiene measures
Cost control
Excellent leadership and departmental organization
Management and Leadership at the General Kitchen level
Teamwork with other hotel departments such as Service, Sales, Marketing, Front Office, Human Resources and Maintenance
Strong communication skills with guests during their stay
Schedule Availability
Ability to work under pressure
Conversational Spanish and English
Customer service and attention