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Suviche Sous Chef 
(19337)

 

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 


Cradled on the cusp of the Baja Peninsula, One&Only Palmilla is a legendary retreat where the marvels of Mexico come to life in ultimate style. The warm Mexican charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

 

About You

We are looking for a professional with extensive experience in Japanese cuisine, sushi bar, omakase, or fine dining, with proven leadership skills and a strong focus on operational excellence.

You are someone who is:

  • Highly organized, structured, and detail-oriented

  • A firm, approachable, and exemplary leader in the kitchen

  • Passionate about product quality, technique, and precision

  • Strongly committed to food safety, cleanliness, and hygiene standards

  • Proactive, creative, and up to date with high-end Japanese culinary trends

  • Able to work under pressure while maintaining the highest service standards

Position Summary

The Sous Chef – Suviche is responsible for supporting the culinary direction of the concept and overseeing the daily operation of the sushi area. This role ensures the proper execution of the menu, production control, inventory management, cost control, and the development of the culinary team, while maintaining the quality, luxury, and consistency standards that define the restaurant experience.

Additionally, the role actively participates in menu development, recipe standardization, and continuous improvement of operational processes.

Key Duties and Responsibilities

Operations and Service

  • Ensure the team is fully staffed, properly trained, and prepared for each service period.

  • Execute and supervise the proper preparation, cutting, assembly, and presentation of sushi, sashimi, and menu items.

  • Guarantee accurate service timing, proper temperature control, and impeccable presentation standards.

  • Adjust service pace to maintain an exceptional guest experience during peak periods.

  • Conduct line checks before, during, and after each shift.

Safety, Cleanliness, and Food Safety

  • Ensure strict compliance with FSMS and SGSA programs.

  • Supervise safe food handling practices, particularly for raw proteins.

  • Maintain impeccable cleanliness standards across stations, bars, cold rooms, and storage areas.

  • Report incidents and apply the company’s established safety protocols.

Production, Inventory, and Storage

  • Plan and supervise daily and weekly production for the sushi area.

  • Ensure proper receiving, storage, rotation, and labeling of products.

  • Control inventories, waste, and food costs in line with established budgets.

  • Verify order and cleanliness of walk-in coolers, dry storage, and operational areas.

Menu and Creativity

  • Actively collaborate in menu design, updates, and standardization.

  • Propose new dishes based on seasonality, product availability, and gastronomic trends.

  • Stay current with traditional and contemporary Japanese culinary techniques.

Leadership and Team Management

  • Lead by example, fostering discipline, respect, and teamwork.

  • Train, evaluate, and develop sushi team members.

  • Follow up on disciplinary processes when necessary, in coordination with Human Resources.

  • Support the Executive Chef in achieving operational and financial objectives.

  • General Guidelines

  • Follow directives from the Executive Chef, direct supervisor, and corporate guidelines.

  • Perform any other job-related duties as required by operational needs.

Key Position Standards

  • Absolute focus on quality, consistency, and attention to detail

  • Strong mastery of Japanese products and techniques

  • Operational discipline and impeccable cleanliness

  • Professional and collaborative leadership

  • Full commitment to delivering an exceptional guest experience

 

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.


Apply now »