Head Chef

Responsibilities

• Lead daily kitchen operations for waterfront restaurant with open kitchen
• Develop seasonal menu featuring fresh Pacific seafood and Jalisco regional ingredients
• Manage team of 8–15 kitchen staff
• Build and maintain relationships with local fishermen, farmers, and producers
• Control food cost and menu pricing in collaboration with ownership
• Interact with guests during service — open kitchen format

Requirements

• 5–7 years kitchen experience with creative menu development portfolio
• Deep knowledge of Pacific Mexican cuisine and seafood
• Strong produce sourcing and supplier management skills
• Comfortable with guest-facing open kitchen environment

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Creative autonomy on menu development
• Access to fresh daily catch from local fishermen

Work environment

Waterfront restaurant with open kitchen — guests watch you cook. Smaller brigade, high craft standards. Seasonal and locally sourced ingredients change the menu regularly.

About the role

Artisanal, guest-connected, Pacific soul. You know every product by name and where it came from. Cooking in Puerto Vallarta means celebrating the ocean and the region.