Executive Chef

Responsibilities

• Oversee all culinary operations across 4–6 restaurant and bar outlets
• Create menus that blend Pacific coastal Mexican cuisine with international fine dining
• Manage food cost at 28–32% and lead monthly cost review with F&B Director
• Lead and mentor a brigade of 25–40 kitchen professionals
• Develop close relationships with local Pacific Coast seafood and produce suppliers
• Represent culinary team in guest chef dinners and food events

Requirements

• 8+ years kitchen experience, minimum 3 as Executive Chef
• Experience with Pacific coast Mexican seafood and ingredients strongly preferred
• Culinary degree or equivalent
• English at intermediate level or above — resort has high proportion of North American guests
• Strong menu development and supplier relationship skills

Benefits

• IMSS
• Aguinaldo 30 days
• 15 vacation days + 25% premium
• Daily staff meals
• Uniform provided and laundered
• Staff transportation from Vallarta Centro to resort zone
• Annual performance review with merit increase
• Some properties offer on-site staff accommodation

Work environment

Upscale resort kitchen with clear brigade structure. Pacific Coast setting means fresh local seafood is a daily resource. Kitchen team is tightly knit — Puerto Vallarta is smaller than Cancún so the hospitality community is close.

About the role

Warm, creative, Pacific energy. Less corporate than CDMX, more artisanal than mega-Cancún resorts. Guests come for experience — your food is a core part of why they return.