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Culinary Leader

2 months ago

Washington, Virginia, United States Tacombi Full time

Position Overview:
The Culinary Leader at Tacombi is responsible for the impeccable preparation of all menu offerings, ensuring they align with our high standards. This role involves overseeing daily back-of-house operations to achieve labor, cost of goods sold (COGS), and operational objectives. The Culinary Leader collaborates closely with the General Manager to drive the success of the location.

About Tacombi:
Founded in 2005 on the beautiful shores of the Yucatan, Tacombi is a rapidly expanding Mexican taqueria and hospitality brand based in New York City. We are continuously seeking talented individuals to join our team as we grow and open new locations. If you are looking for a company that values employee development and teamwork, we encourage you to consider this opportunity.

Menu Management:
• Execute menu items as crafted by the executive chef and demonstrated in training sessions.
• Lead and supervise all food production to uphold quality and quantity standards.
• Manage purchasing to fully realize menu execution.
• Follow recipes provided by the Culinary Director to ensure consistency.

Team Development:
• Oversee the training and growth of all back-of-house staff, including sous chefs.
• Cultivate a pool of exceptional culinary talent through development and cross-training.
• Train senior team members on ordering and COGS management best practices.
• Monitor the performance of each back-of-house team member.
• Ensure the team is prepared for Department of Health standards and inspections.
• Educate front-of-house staff on menu items during team meetings.

Operational Excellence:
• Manage daily kitchen operations, creating and maintaining systems to enhance knowledge, efficiency, and productivity.
• Develop daily order guides to optimize product quantities.
• Establish and oversee a maintenance and repair schedule.
• Collaborate with the General Manager to foster strong relationships with service providers.
• Ensure all equipment is properly maintained.

Financial Oversight:
• Work closely with the General Manager to develop and maintain systems that meet labor and COGS targets while aligning with profit and loss statements.
• Collaborate with the General Manager and sous chefs to minimize waste.
• Create weekly back-of-house schedules to meet labor goals and confirm any overtime needs.
• Manage daily product forecasts to optimize inventory usage.

Qualifications:
• Flexibility to work various shifts and long hours.
• Possession of a Food Handler certificate.
• Strong organizational skills and commitment to hygiene.
• Physically capable of lifting up to 50 pounds safely.
• Detail-oriented with a proactive approach.
• Ability to multitask effectively.
• Positive attitude and willingness to learn.
• Knowledge of Mexican cuisine is preferred.
• Understanding of financial management principles.

Collaboration:
This role works closely with the General Manager to ensure the success of the culinary team and overall operations.