Executive Chef

A Modern Tale of Culture in the Heart of La Condesa

Perfectly located at the intersection of two must-visit, culture-rich neighborhoods, Mondrian Mexico City Condesa invites guests to experience a vibrant energy, captivating design, and a truly immersive spirit.

Surrounded by art galleries, lively parks, and a constantly evolving culinary scene, the hotel captures the city’s creative soul through dynamic spaces, local essence, and an unmatched cultural spirit.

Inside the masterpiece by renowned architect José Luis Benllinure, a vivid mural by Ara Starck sets the tone in each of the 183 rooms and suites: a hint of discoveries to come and a focal point amid serene, modern décor.

What you’ll do… 

• Maintain the quality of food products and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded.
• Ensure the food product that is presented to guests is enhanced. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
• Responsible for the financial management of the operation including controlling the elements that determine profit and loss, all major operating expenses, set margins and manage the business against projections.
• Budget development and ongoing budget management. Ensure that costs and inventory are controlled, and productivity and performance levels are attained.
• Work in support of team goals and measure effectiveness through the Food and Beverage profit and service performance of the hotel.
• Select, train and develop all personnel within the department.  Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Mondrian policies.
• Ensure all food safety requirements, including training are executed according to local regulations.
• Give direction and leadership and be responsible for the implementation of plans.
• Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• Consult with all hotel departments and leadership as needed.
• Participate in long-range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Develop and implement departmental policies, health & safety, procedures, and other training programs.
• Any other reasonable duties as assigned by the supervisor or manager.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service.

What we’re looking for…

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Minimum three (3) years of experience leading an accredited restaurant or hotel with a first class dining venue.
• https://careers.accor.com/global/en/job/executive-chef-in-mondrian-mexico-city-condesa-mexico-city-mexico-jid-78974