Marisquero / Pacific Seafood Specialist

Responsibilities

• Specialize in Pacific seafood raw and cooked preparations
• Execute ceviches, aguachiles, tostadas, seafood cocktails, and oyster service with Pacific catch
• Source daily from PV's fishing pier and local fishermen — Pacific shrimp, Pacific fish, octopus, local clams
• Manage seafood freshness and cold chain compliance
• Produce multiple ceviche styles — blanco, verde, negro, tropical with mango

Requirements

• 3–5 years seafood kitchen experience with ceviche and raw bar specialization
• Expert knowledge of Pacific seafood species and freshness evaluation
• Speed and efficiency during high-volume lunch service — marisquerías peak at midday
• Food safety certification for raw seafood

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Direct access to fresh Pacific seafood catch

Work environment

Marisquería in Puerto Vallarta's active seafood dining scene. PV's proximity to Pacific fishing grounds means day-boat seafood quality — ceviche here is made with fish that may have been swimming hours ago.

About the role

Pacific freshness, raw and immediate. Aguachile with shrimp from this morning's boat, lime pressed to order, serrano chile sliced thin — this is as fresh as seafood gets outside of the fisherman's net.