Head Chef

Responsibilities

• Lead kitchen at a popular beach club with lunch and dinner service
• Menu centered on ceviches, fresh grilled seafood, tacos, and international sharing plates
• Manage kitchen team of 8–18 staff
• Coordinate with beach club manager on events, DJ nights, and group bookings
• Control food cost and daily fresh seafood ordering

Requirements

• 5+ years kitchen experience, 2+ in head or sous chef role
• Strong fresh seafood and beach food menu knowledge
• Team management and scheduling ability
• Energy to match beach club atmosphere — this is not quiet fine dining

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Vibrant working environment

Work environment

Open-air beach club kitchen — active, social, music-driven environment. Heavy lunch service, active dinner. Peak season December–April is intense; May–November is lighter.

About the role

Fun, energetic, social. Cooking at a beach club in Playa del Carmen means your kitchen is part of the party. The energy from the dining room hits the kitchen all day.