What are the responsibilities and job description for the Executive Chef position at Taco Boy?
Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Executive Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the General Manager to ensure the smooth operation of our kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests.
Responsibilities:
Responsibilities:
- Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike.
- Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen.
- Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment.
- Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality.
- Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite.
- Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere.
- Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine.
- Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste.
- Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity.
- Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work.
- Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards.
- Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment.
- Physical Stamina: Be able to stand for extended periods, up to 8 hours per shift, in an environment with varying temperatures.
- Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position.
- Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role.
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