**Executive Chef**, **Master Taquero**, **Culinary Director**, **Head Chef**, **Kitchen Manager**

3 days ago


Hagerstown, Maryland, United States Tacombi Full time
About the Role

The **Executive Chef** is a key member of the Tacombi team, responsible for ensuring the flawless execution of all menu items to meet our high standards. This role requires a strong leader who can manage the day-to-day operations of the kitchen, working closely with the General Manager to achieve Labor, COGS, and Operations goals.

Key Responsibilities
  • Execute menu items as designed by the Executive Chef and as shown in workshops
  • Lead and monitor all food production to maintain quality and quantity goals
  • Purchase ingredients accordingly to execute the menu to its fullest potential
  • Execute menu items by following recipes provided by the Culinary Director
Training and Development
  • Manage the training and development of all Back of House (BOH) staff, including Sous Chefs
  • Build a bench of exceptional BOH talent through personal development and cross-training
  • Train senior BOH team members (Receivers and Sous Chefs) for ordering and COGS management best practices
  • Manage the performance of each member of the BOH team
  • Train BOH staff to meet Department of Health (DOH) standards and for DOH inspection readiness
  • Train Front of House (FOH) staff by explaining menu items during huddle ups
Service and Operations
  • Manage day-to-day kitchen operations, creating and maintaining systems and processes to increase knowledge, efficiency, and productivity of the BOH team
  • Work on daily Order Guides, ensuring full optimization of the quantity of products being ordered
  • Build and manage a maintenance and repairs calendar
  • Partner with the General Manager to build strong relationships with service providers
  • Ensure proper maintenance of equipment
Financial Management
  • Work closely with the General Manager to create and maintain systems and processes to ensure Labor and COGS targets are met and Profit and Loss (P&L) statements are aligned
  • Work with the General Manager and Sous Chefs to ensure waste is minimized
  • Build weekly BOH schedules to meet labor targets and confirm with the Kitchen Operations Manager (KOM) if any overtime will be required
  • Manage daily forecasts of products to be sold to optimize inventory usage
Requirements
  • 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


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