Chef

Tacombi is a vibrant and rapidly growing Mexican taqueria and hospitality company founded in 2005 on the balmy beaches of the Yucatan. Based in New York City, Tacombi has built a strong reputation for serving authentic Mexican cuisine, inspired by the flavors and traditions of the Yucatan Peninsula. Over the years, the company has expanded its presence throughout Manhattan, Brooklyn, and Queens, now operating nine taquerias located in some of the city's most bustling neighborhoods such as Nolita, West Village, Flatiron, Empire State Building, Fort Greene, Upper West Side, Financial District, Upper East Side, Williamsburg, Long Island City, and Forest Hills. Tacombi is renowned not only for its delicious menu but also for its commitment to fostering employee growth and teamwork within a supportive work environment.

The role of Master Taquero at Tacombi is a key position responsible for maintaining the highest standards in menu execution and kitchen operations across the various locations. This role demands a dedicated professional who excels in leading the back-of-house (BOH) team while ensuring adherence to the culinary vision set by the executive chef and culinary director. The Master Taquero plays a critical part in managing daily BOH operations, labor, cost of goods sold (COGS), and overall operational objectives. Working closely with the General Manager (GM), the Master Taquero acts as a chef de cuisine, contributing to the store's success through efficient and quality-driven processes.

Key responsibilities of this position include executing menu items following established recipes and quality standards, overseeing food production to meet both quantitative and qualitative goals, and managing purchasing to align with menu execution requirements. The Master Taquero also spearheads training and development initiatives for all BOH staff, including sous-chefs, by building strong internal capabilities and cross-training team members. This role emphasizes fostering performance excellence within the team, ensuring readiness for health inspections, and enhancing communication between the BOH and front-of-house (FOH) staff.

Operational management is another crucial aspect of the Master Taquero’s duties. This includes designing and maintaining systems that improve efficiency and productivity, optimizing product orders based on daily forecasts, and managing equipment maintenance schedules. The candidate is expected to partner closely with the GM to establish and nurture beneficial relationships with service providers to support seamless operations.

Financial stewardship is integral to the role, with a focus on helping to meet labor and COGS targets. The Master Taquero collaborates with the GM and sous-chefs to minimize waste, balance payroll expenses, and maximize inventory usage, all while aligning with the assigned profit and loss (P&L) goals. The position requires a hands-on leader who is flexible with scheduling, capable of working long hours, and physically fit to handle the demands of a busy kitchen environment.

Overall, the Master Taquero position at Tacombi is ideal for culinary professionals passionate about Mexican cuisine, committed to team development, and proficient in managing both kitchen operations and financial performance. This career opportunity offers a dynamic work atmosphere in a culturally rich setting, with ample opportunity for growth as Tacombi continues to expand across New York City.