Chef

Arlington, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

flexible schedule

Job Description

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... Show More

Job Requirements

High school diploma or equivalent
experience in kitchen management or similar role
food handler certificate
ability to work flexible hours including nights and weekends
physical ability to lift up to 50 pounds
strong communication skills
knowledge of food safety standards
ability to manage a team effectively

Job Qualifications

Able to work any shift and flexible schedule
able to work long hours
holder of a food handler certificate
clean and organized with excellent hygiene
physically fit and able to safely lift up to 50 pounds
detail-oriented and proactive
multi-tasks efficiently
positive attitude
willing to learn and take direction
knowledge of Mexican cuisine
financial knowledge

Job Duties

Execute the menu items as designed by executive chef and as shown in workshops
lead and monitor all food production to maintain quality and quantity goals
purchase accordingly to execute menu to its fullest
execute menu by following recipes provided by culinary director
manage the training and development of all BOH staff including sous-chefs
build a bench of exceptional BOH talent through personal development and cross-training
train senior BOH team-members for ordering and COGS management best practices
manage the performance of each member of the BOH team
train BOH team to meet DOH standards and for DOH inspection readiness
train FOH staff by explaining menu items during huddle ups
manage day-to-day kitchen operations
create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team
work on daily order guide, ensuring full optimization of the quantity of products being ordered
build and manage a maintenance and repairs calendar
partner with GM to build strong relationships with service providers
ensure proper maintenance of equipment
create and maintain systems and processes to ensure labor and COGS targets are met and P&L's are aligned with GM
work with GM and sous-chefs to ensure waste is very low
build weekly BOH schedules to meet labor targets and confirm with KOM if any overtime will hit
manage daily forecast of products to be sold to optimize inventory usage

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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