An international family with British roots, currently living in Guadalajara, Mexico, is seeking a full-time chef. The family will provide a 12 month contract in Mexico, and they then plan to move to the UAE in late 2026. They value continuity, so a successful hire would be offered the opportunity to relocate with them.
The schedule will be Monday through Friday, and 40-45 hours per week.
This is an immediate hire for a full-time, live-out candidate who is comfortable cooking a nutritionally balanced vegan menu for a family of four (family style, no entertaining). It would be a plus if candidates have at least B2 level Spanish to run errands and deal with provisioning locally, in addition to fluent English (certified to C1 level for non-native speakers).
They are an internationally mobile family with children aged 4 and 6, their mother homeschools and manages household operations. The household reflects their core values: compassion for all beings (they're plant-based), respect for science and education, and commitment to systems and organization. They're direct communicators who set clear standards and provide the resources professionals need to excel. They value competence, initiative, and accountability highly. The ideal candidate will appreciate working with a family that respects expertise, provides clear guidance, and expects consistent excellence in return.
The family maintains a zero COVID policy, which has achieved zero infections among family, guests, or staff using evidence-based protocols.
They provide comfortable and shaded outdoor break areas in a balmy climate, generous paid sick leave, and employer-funded lab-administered COVID testing when needed. The property is air-conditioned and benefits from both high-capacity HEPA filtration throughout and germicidal ultraviolet in the few poorly ventilated areas. There is a contractual requirement for all staff to wear an N95 respirator mask at all times while indoors.
They're seeking a confident self-starter who can learn their preferences and work independently without ongoing direction.
Cooking:
The family require basic meal prep and simple family-style cooking for two adults and two children, with no entertaining. Three meals per weekday, plus Friday batch meal prep for the weekend. They exclusively follow a plant-based diet. Experience with plant-based cooking is essential, and nutritional qualifications would be a bonus. Local provisioning presents challenges including poor stock control, high price dispersion, and quality issues. The candidate must be skilled at comparing prices and quality across vendors, including for bulk buying.
They'll provide an overview of food sensitivities, target macronutrient and calorie goals, and suggested recipes. Menus will be developed in consultation with the family.
Provisioning:
Shopping twice weekly for fresh ingredients and every 4-6 weeks for bulk purchasing.
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