Job Description

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.

• 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

• 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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