Live Fire / Asador Chef

Responsibilities

• Master live fire cooking program for resort or standalone restaurant
• Execute cooking over mesquite, oak, and fruitwood fire — different wood types for different preparations
• Produce fire-roasted vegetable preparations, ember-cooked fish, whole-roasted meats
• Manage fire station equipment — grill grates, asador hanging system, ember bed management
• Develop smoke and fire-focused menu components
• Execute high-end tableside carving from whole-roasted preparations

Requirements

• 5–7 years kitchen experience with live fire specialization
• Mastery of different fire temperatures and smoke profiles
• Physical endurance for sustained fire cooking in Los Cabos heat
• Creative approach to fire as a primary flavor element

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing support, staff meals, uniform

Work environment

Fire-focused kitchen with live flame and ember systems. Los Cabos' luxury resort setting gives access to premium local mesquite and regional hardwoods. The visual drama of live fire cooking aligns with Los Cabos' spectacle-oriented luxury dining culture.

About the role

Mesquite fire in Baja. Los Cabos' regional mesquite provides a specific, distinctive smoke character — slightly sweet, aromatic, intense. A whole-roasted local fish over mesquite fire, carved tableside with Pacific ocean behind it — this is Baja California cuisine at its most primal and most luxurious simultaneously.