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.
ResponsibilitiesDevelop 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
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
$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
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.
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