Dry Age and Premium Meat Specialist

Responsibilities

• Manage premium dry-aging program for resort steakhouse
• Execute dry-aging of imported beef — USDA Prime, Japanese A5 Wagyu — in dedicated dry-age cabinet or room
• Monitor temperature, humidity, and mold development during aging process (21, 28, 45, 60-day programs)
• Execute steakhouse protein cookery — precise doneness on high-end cuts, tableside carving presentations
• Manage premium meat sourcing and quality assessment on incoming product
• Develop accompaniments — compound butters, bone marrow, premium sauces

Requirements

• 4–6 years kitchen experience with steakhouse or meat specialization
• Knowledge of dry-aging science — Maillard reaction, enzymatic protein breakdown during aging
• Precise temperature control for doneness execution — resting time, bone-in behavior, wagyu fat rendering
• Understanding of premium beef cuts (domestic and imported) and their service presentations

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing support, staff meals, uniform
• Working with the world's finest beef at one of Mexico's premier dining addresses

Work environment

Ultra-luxury resort steakhouse with premium dry-aging program. Los Cabos steakhouses serve A5 wagyu and USDA Prime alongside premium Mexican beef to guests who spend thousands of dollars per meal.

About the role

The patience of aging. A 45-day dry-aged USDA Prime rib eye develops flavors no fresh-cut beef can match. Managing this process — monitoring daily, waiting, knowing when to cut — is specialized knowledge that produces results no other technique can replicate.