Culinary Field Chef

Vallarta is a prominent foodservice company known for its dedication to providing authentic and high-quality culinary experiences across multiple concepts such as Taqueria, Tortilleria, and Restaurants. With a strong emphasis on operational excellence, training, and customer satisfaction, Vallarta operates numerous foodservice locations delivering consistent product quality and exceptional guest service. As a company committed to innovation and growth, Vallarta actively supports product development, new store openings, and culinary initiatives that enhance the brand's reputation and operational effectiveness. The company's culinary team plays a vital role in ensuring that every guest experiences the distinct flavors and standards Vallarta is known for while maintaining compliance with health, safety, and food quality requirements.

The Culinary Field Chef position at Vallarta serves as a critical leadership role, reporting directly to the Director of Culinary. This exempt role involves extensive hands-on field support, spending approximately 80 percent of time on-site with various foodservice teams across multiple locations. The Culinary Field Chef is responsible for supporting day-to-day culinary operations by coaching Kitchen Managers and foodservice teams, driving consistency in menu execution and recipe adherence, and enhancing the overall guest experience. This position is integral in operational and culinary training, new menu rollouts, product implementation, and continuous improvement efforts to optimize cost efficiency, quality, and productivity.

In addition to operational support, the Culinary Field Chef also partners closely with the Corporate Chef and cross-functional teams to support ongoing menu development and company-wide culinary programs. This role requires adaptability, strong leadership skills, and expertise in foodservice operations to manage the complexities of multi-unit environments effectively. The Culinary Field Chef ensures compliance with health and safety standards, enforces recipe and portion control, monitors food quality, and supports cost control measures such as inventory management and operational reporting. Key responsibilities include coaching and developing culinary teams, promoting accountability and teamwork, and maintaining communication with leadership to address production needs and resolve operational challenges promptly.

The ideal candidate for the Culinary Field Chef role will have a minimum of five years of experience in culinary leadership, restaurant or multi-unit operations. They should possess a deep understanding of recipe development, food cost control, labor management, and inventory systems. A high school diploma is required, while a culinary degree is preferred. The role demands the ability to work efficiently in fast-paced kitchen and retail environments, handle physical requirements such as standing, walking, and lifting up to 50 lbs, and maintain flexibility in working hours including evenings, weekends, and holidays. Given the substantial travel requirements within the company’s operating regions, candidates must be willing to travel extensively and manage the demands of on-site training, new openings, and operational support to uphold Vallarta’s culinary standards and customer service excellence.