Master Taquera/o (Chef) - Tacombi

Tacombi is a fast-growing, omni-channel consumer and retail brand that is committed to globally sharing Mexican food and culture through hospitality experiences, CPG products, community outreach and digital content. Over the next couple years, we'll be significantly expanding our footprint across the U.S., which means we are going to hire a lot of people and each one of them needs to uphold our brand promise, embody our core values and always extend Mexican Hospitality - Tacombi's unique service culture - to our growing customer and employee bases.

The Master Taquero is a culinary leader who ensures the flawless execution of all menu items, maintaining the highest standards of quality, taste, and presentation as set by Tacombi. This role involves managing the day-to-day back-of-house (BOH) operations with a focus on achieving labor, cost of goods sold (COGS), and operational goals. The Master Taquero works closely with the Managing Partner (MP) to create a successful and high-performing taqueria.

Key Responsibilities include, but are not limited to:
Culinary Excellence and Menu Execution

• Execute and uphold all menu items as crafted by the Senior Master Taquero ensuring consistency, authenticity, and quality in every dish.
• Lead and oversee all food preparation and production processes, maintaining rigorous standards for taste, texture, and presentation.
• Source and purchase ingredients strategically to ensure optimal freshness, flavor, and alignment with the menu's culinary vision.
• Adhere strictly to recipes and techniques provided by the Senior Master Taquero, while continuously refining processes to improve efficiency and reduce waste.
• Maintain deep knowledge of traditional Mexican culinary techniques, flavors, and ingredients, and apply them to daily food preparation to deliver an exceptional dining experience.

Training and Development

• Oversee the comprehensive training and development of all BOH staff, including Principal Taqueros, Taqueros, and BOH Supervisors fostering a culture of continuous learning and excellence.
• Build a pipeline of exceptional culinary talent by investing in personal development, skill enhancement, and cross-training opportunities.
• Mentor senior BOH team members (e.g., receivers, sous chefs) in inventory management, ordering, and cost control to ensure alignment with financial goals.
• Ensure the BOH team is fully prepared for Department of Health (DOH) inspections by instilling best practices and maintaining a clean, safe, and organized kitchen environment.
• Educate the front-of-house (FOH) staff on menu items during huddle-ups to enhance their product knowledge and ability to provide an authentic guest experience.

Service and Operations Management

• Manage day-to-day kitchen operations, creating and refining systems and processes to boost efficiency, productivity, and culinary output.
• Oversee the daily Order Guide, ensuring precise quantities are ordered to minimize waste and optimize inventory.
• Develop and manage a proactive maintenance and repairs schedule for all kitchen equipment, ensuring reliability and safety.
• Partner with the Managing Partner to build and maintain strong relationships with service providers, including food suppliers, maintenance teams, and other partners.
• Ensure all equipment is well-maintained and calibrated for optimal performance, conducting regular checks and coordinating repairs as needed.

Financial Management and Cost Control

• Collaborate with the Managing Partner to develop and implement systems that ensure labor and COGS targets are met, aligning with overall P&L goals.
• Work with sous chefs to track and minimize food waste, optimizing ingredient use and inventory levels.
• Build and manage weekly BOH schedules to meet labor targets, coordinating with the Principal Taquero (PT) to prevent overtime.
• Support sales forecast by Managing Partner and adjust inventory levels to maximize profitability and reduce overstock.

Qualifications:

• Extensive experience working in a high-volume kitchen, with a strong understanding of Mexican cuisine and traditional cooking techniques.
• Demonstrated ability to lead a diverse culinary team, providing mentorship, training, and support.
• Holder of a valid Food Handler certificate; strong knowledge of health and safety regulations.
• Highly organized, clean, and detail-oriented with excellent personal hygiene and work habits.
• Physically fit and capable of lifting up to 50 pounds safely.
• Strong financial acumen with experience managing labor costs, COGS, and P&L statements.
• Positive attitude, proactive approach, and willingness to learn and adapt to evolving culinary trends and kitchen needs.
• Ability to work flexible hours, including nights, weekends, and holidays, as needed.
• Enthusiasm for the Tacombi brand and its products. Most importantly, a love for tacos :)

Why Tacombi:

• We strive to build a culture driven by our values.
• Adventure: You welcome the unknown and thrive in a growing environment
• Fellowship: You love working with a team in service of one another and the community
• Resourcefulness: You think creatively and get more done with less!
• We care about our team members' health, wealth, and overall well-being.
• Competitive salary
• Medical, dental and vision benefits for all full time employees
• HSA/FSA available for pre-tax healthcare expenses
• Retirement savings via a 401K
• Pre-tax commuter benefits
• We know that your quality of life matters.
• Sick days
• 11 company holidays
• Vacation
• We love tacos.
• Sharing authentic Mexican taco culture means knowing it. Eat tacos every day, on us!

Annual salary starting at $75,000 DOE

Tacombi offers equal opportunities to all applicants, and we are committed to supporting diversity, equity and inclusion. We aim to hire, develop and retain top employees through structured processes that reduce bias and promote equity and belonging.