Chef Consultant

We are building a focused, Mexico City–inspired taco concept in Miami featuring pastor, suadero, costilla , and house-made tortillas.

We’re launching with brewery pop-ups in early 2026 and moving toward a small permanent location later in the year.

We are seeking a Chef Consultant to lead short-term R&D, develop scalable recipes, and train our cooks. This is a project-based role , not a full-time position.

Responsibilities

Develop final recipes for pastor, suadero, costilla, and 2–3 salsas

Create a consistent tortilla recipe (masa hydration, pressing, cooking)

Standardize yields, batch prep, marination workflow, and holding procedures

Write clear SOPs for all prep and service steps

Train 1–2 cooks to execute all items consistently

Advise on minimal equipment needed for commissary + pop-up service

Establish ingredient specs and supplier list

Oversee 1–2 soft services (Feb 1–12) to ensure execution quality

Ensure all prep and handling meet food safety standards

Requirements

3+ years professional experience in Mexican cuisine (CDMX-style a plus)

Strong knowledge of marinades, confit / braise techniques, and salsa development

Experience creating SOPs and training staff

Comfortable working in a commissary kitchen environment

Available 2–3 days / week between Jan 15 – Feb 12

Reliable transportation

Clear communicator who values consistency and simplicity

Must be willing to build systems — not run a full kitchen

Compensation

$300–$600 / day depending on experience and project scope

Flexible scheduling within the Jan 15–Feb 12 window

Opportunity for future consulting during expansion stages

About the Concept

A focused Mexico City taco project built on :

Warm tortillas

Soulful salsas

Simple, clean flavors

High consistency and execution

We’re designing a scalable, modern CDMX-inspired taquería starting with a pop-up model.

If you enjoy building systems from the ground up and shaping an authentic, modern taquería concept, we’d love to speak with you.