NicaRon, S.A. · San Juan del Sur · Careers 2026

Work where rum meets craft.

Nicaragua's first premium rum dessert factory is opening soon. We need the people who'll run the mezzanine kitchen, the chocolate lab, and a dipping theater that doesn't exist anywhere else in Central America. Ten seats. All of them on the founding team.

View open positions →↳ Opening soon
What we stand for

Four principles that shape how we work.

What we make

Five things we make — all with rum in them.

01

Rum Cakes

Multiple sizes and flavors, all soaked in Flor de Caña. Shelf-stable, gift-boxed, and built for retail. The product this company was founded on.

02

Cookies

Rum-forward shortbreads, sandwich cookies, and seasonal varieties. Crafted to stand alone — and to travel alongside the cakes.

03

Artisanal Ice Cream

Small-batch scoops in Rum Raisin, Rum Coffee, Coconut Rum, and more. Scooped fresh, built into dessert combos, and dipped in the chocolate theater.

04

Cacao & Chocolate

House-made truffles, bonbons, and 15+ bar varieties from Nicaraguan couverture. The dipping theater is the live showcase. The chocolate wall is what guests take home.

05

Coffee & Shakes

Espresso, Rum Mocha, Nicaraguan Hot Cacao, and milkshakes built on house ice cream. The all-day program that keeps guests at the counter.

Letter from the founders

A few hundred restaurants open in Nicaragua every year. None of them have ever opened to be the country's first premium rum dessert factory. We're not in this to copy what's already here. We're in it to build the place we wished existed when we walked through San Juan del Sur.

When you read the role descriptions, you'll see that what we ask for is unusual. Specific, measurable, and held to a standard. That's because what we're building is unusual. The work demands it.

If you're reading this and you think the bar is too high, this won't be your kind of place. If you read it and you think “this is finally my kind of place” — then please apply. We're built around finding the people who belong here.

With respect and enthusiasm,

Now hiring

11 roles. Read all of them.

Most job listings tell you the title and leave you guessing about everything else. Every role below has a defined scope, clear expectations, and the exact standard we'll hold you to. Read the full description before you apply — we wrote them so you'd know whether this is for you before we speak.

Bilingual requiredOperaciones · Full-time · GT-01

Store Manager

Bilingual required

You own how the store runs every day — team, inventory, cash, service quality, daily metrics. You work directly with ownership on what we open to the public and how it feels to walk in.

View role→
Bilingual requiredNew hireOperaciones · Full-time · GT-02

Assistant Store Manager · Shift Lead

Bilingual required

You're the first person to open the store and the leadership presence during the morning shift, before the Store Manager arrives at 2pm. You run the morning huddle. You handle escalations when the Manager isn't on the…

View role→
Specialist seniorPortfolio requiredProducción · Full-time · PR-01

Head Pastry Chef

Portfolio required

You lead the pastry kitchen. Recipes, daily production, decoration, training, and quality control all flow through you. Our product is rum cake, not bread — your craft is bizcochería, jarabes, glaseados, and cake deco…

View role→
Mid-levelProducción · Full-time · PR-02a

Pastry Auxiliary · Multi-skill

Multi-skill role

You rotate through every station in the pastry kitchen — bizcochería, syrup work, glazing, packaging, and decoration support. You're not assigned to one task; you go where production needs you that day. Two years of e…

View role→
Entry-levelDevelopment pipelineProducción · Full-time · PR-02b

Pastry Apprentice

Entry-level · Development pipeline

You're starting your pastry career. We hire you for technical formation and willingness to learn — not years of experience. In 12 months, you grow into the Pastry Auxiliary role. The Head Pastry Chef is your teacher.…

View role→
SpecializedProducción · Full-time · PR-03

Artisan Chocolatier

Specialized

You own everything chocolate — tempering couverture, ganache fillings, bonbons, bars, glazing cakes. You work with single-origin Nicaraguan cacao couverture. Your station is the production-side foundation that the FOH…

View role→
Mid-levelProducción · Full-time · PR-04

Packaging Specialist

Production support

You pack, label, and log finished products. Batch traceability and packaging visual quality both depend on you — every cake that leaves the kitchen carries your work into the customer's hands.

View role→
Entry-levelProducción · Full-time · PR-05

Kitchen Steward

You own sanitation across the entire facility. The kitchen and the storefront both depend on your work to stay food-safe. This is not a "fill in when needed" role — it's a full-time discipline. HACCP compliance fails…

View role→
SpecialistServicio · Full-time · OP-02

Barista & Beverages Lead

Specialist

You run the bar. You dial in the espresso. You design the drinks menu — pure coffee, coffee + rum, milkshakes, seasonal specials — together with ownership.

View role→
Multiple openingsPart-time availableBilingual requiredServicio · Full-time / part-time · OP-03

Pastry Host · Anfitrión/a de Pastelería

Multiple openings · Part-time available · Bilingual required

You're the first person every guest meets. You greet them. You walk them through the case. You explain what each cake is, what the rum does, what makes the chocolate worth it. You take the order, run the till, and ser…

View role→
Portfolio requiredBilingual requiredComercial · Full-time · AD-02

Marketing & Brand Coordinator

Portfolio required · Bilingual required

You own how the brand looks and feels outside the store. Social content, photo, video, campaigns. Bilingual, premium, not bakery-cute.

View role→

Don't see your role? Apply anyway →