Ceviche Chef / Raw Bar Specialist

Responsibilities

• Specialize in high-end ceviche and raw seafood bar preparations
• Execute Peruvian-style ceviche alongside Mexican regional styles
• Prepare tiradito, leche de tigre, aguachile specials, and raw oyster service
• Source ultra-fresh Caribbean seafood daily — quality is everything in raw seafood
• Develop seasonal ceviche specials using local ingredients
• Execute cold kitchen preparations for tasting menus

Requirements

• 3–5 years seafood kitchen experience with raw preparation specialization
• Knowledge of both Peruvian and Mexican ceviche traditions
• Expert freshness evaluation and cold chain management
• Creative approach to raw seafood beyond standard ceviche — tiradito, aguachile negro, oyster variations

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Fine dining seafood restaurant with focus on raw and minimally-cooked preparations. Cancún's Caribbean seafood access makes this one of the best locations in Mexico for raw seafood cuisine.

About the role

The most honest cooking. Raw seafood prepared with acid, heat, and time tells you everything about the quality of your ingredient. There is no sauce to hide behind, no heat to correct a mistake. Your ceviche is only as good as your fish and your skill.