Head Sushi Chef / Itamae

Responsibilities

• Lead Japanese omakase counter at an ultra-luxury Los Cabos resort
• Design and execute 12–18 course seasonal nigiri omakase experiences
• Source extraordinary Sea of Cortez seafood — tuna, sea urchin, scallops, langostino, dorado alongside imported Japanese fish
• Manage Japanese pantry sourcing — Koshihikari sushi rice, rice wine vinegar, premium soy, wasabi
• Lead team of 2–4 sushi cooks and kitchen assistants
• Build personal relationships with ultra-high-net-worth guests who return seasonally

Requirements

• 7+ years Japanese kitchen experience with deep omakase training
• Mastery of all classical Japanese sushi techniques — shinogi, sogi, hirazukuri cutting methods
• Understanding of Japanese fish seasonality adapted to Sea of Cortez species
• English fluency — omakase counter is a deeply personal guest experience requiring articulate communication
• Calm, focused presence — omakase demands complete attention and unhurried precision

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing allowance (critical — Los Cabos is expensive)
• Staff meals, uniform
• Working with the finest seafood in Mexico at the highest tier of hospitality

Work environment

Intimate omakase counter — 8–16 seats maximum. Los Cabos ultra-luxury clients include billionaires, celebrities, and global elites who travel specifically to eat at recognized omakase experiences. The standard is absolute.

About the role

The highest expression of sushi. Sea of Cortez sea urchin — among the world's finest — placed on perfectly seasoned Koshihikari rice at a counter overlooking the Pacific. There is no better context for this ancient craft.