Executive Chef

Responsibilities

• Lead culinary vision for an intimate luxury property (50–150 rooms)
• Create hyper-local tasting menus using Baja peninsula ingredients — local tuna, Baja wagyu, organic Baja produce, artisan Baja wines
• Manage brigade of 15–30 kitchen professionals
• Oversee kitchen financials including food cost, labor cost, and capex
• Represent the property at media events, guest chef dinners, and food & wine festivals (Los Cabos Food & Wine Festival is a significant annual event)
• Build relationships with Baja artisan producers, fishermen, and farms

Requirements

• 10+ years kitchen experience, 5+ as Executive Chef in luxury or fine dining
• Deep knowledge of Baja California cuisine and ingredient sourcing
• English fluency required — guests are predominantly North American
• Strong media presence and food philosophy preferred
• Experience with wine pairing programs

Benefits

• IMSS
• Aguinaldo 30 days
• 20 vacation days + 25% premium
• Private medical insurance in many luxury properties
• Housing allowance or on-site accommodation
• Vehicle or transport provided (Los Cabos requires a car — no walkable zones)
• Annual international culinary travel budget in some properties
• Staff meals

Work environment

Intimate luxury kitchen — small, elite brigade. Desert light and ocean air define the setting. Produce arrives from Baja farms and local fishermen direct. Guests are sophisticated, food-literate, and often from major US food cities. Everything matters.

About the role

Prestige, craft, exclusivity. Los Cabos is where Mexico's hospitality industry shows the world what it can do at the absolute top level. The pressure is real but so is the recognition.