Model Tacodeli's values, culture, and leadership behaviors
Utilize BOH training programs with new hires and existing team members
Sets clear standards and holds the team accountable to high-performance expectations
Leads and encourages a rich culture of execution, training, development, and high performance in our scratch kitchen
Become the expert on all food quality and safety standards
Provide operational insights to the Culinary and Senior Leadership team to increase product quality, efficiency, and operational success
Purchase food to ensure the restaurant is well-equipped and ready for day-to-day operations
Follows all food safety programs, including consistent hand washing
Responsible for writing schedules every two weeks and training in proper food preparation and kitchen safety techniques.
Serve as a liaison between BOH and Kitchen team with GM on any execution of food
Lead by example and hold the team accountable for excellence in product quality, consistency of execution, speed of service, cleanliness, maintenance, and service.
Hold teams accountable to proper sanitation standards by reinforcing good practices and correcting unacceptable practices.
REQUIRED KNOWLEDGE, SKILLS & ABILITIES
Minimum 1 year of restaurant kitchen leadership
English language proficiency is required, and Spanish language proficiency is highly preferred.
Ability to use desktop computer programs/familiarity with MS Office suite (Word, Excel, Outlook, etc.)
Expected to work a minimum of 45 - 55 hrs per week and work weekends, early hours, and evenings.
Experience managing food costs and labor, ability to do so using technology (preferred experience with Hotschedules, and online ordering systems)
Strong leadership, communication, and organizational
Ability to work cohesively in a team environment as well as perform job functions
Proven skills in organizing work, attending to detail, giving direction, managing time effectively, and handling multiple tasks promptly.
Must believe in a hands-on managing style and be willing to lead by example
Experience hiring, developing, and training.
Acts with the highest degree of integrity
Substantial functional kitchen and restaurant operations expertise
Physical/Mental Requirements:
Ability to stand/walk for 9-10 hours per day.
Ability to occasionally bend, twist, reach, and lift items to 50 lbs, including stooping, lifting, pushing, pulling, kneeling, etc.
Must be able to tolerate higher levels of noise from music, customer, and employee traffic.
Ability to tolerate extreme temperatures
Must have a solid positive attitude towards guests and team members.
Ability to use a personal computer.
Must have a strong positive attitude towards guests and