POSITION OVERVIEW:

The Head Chef will be responsible not only for creating and cooking delicious Mexican dishes but also for managing the entire back-of-house operation. This includes building menus, overseeing staff, ordering supplies, and keeping the kitchen running smoothly.

QUALIFICATIONS:

• Strong leadership skills and ability to manage a team.
• Deep knowledge of authentic Mexican cooking techniques and ingredients.
• Experience with ordering, inventory control, and supplier management.
• Organizational and time-management skills in a fast-paced environment.

• Menu Development: Create and maintain a high-quality, authentic Mexican menu with seasonal updates.
• Team Management: Hire, train, schedule, and supervise kitchen staff to ensure efficiency and consistency.
• Ordering & Inventory: Manage supplier relationships, place food and supply orders, and control inventory to minimize waste.
• Kitchen Operations: Ensure smooth day-to-day operations, maintaining high standards of food quality and presentation.
• Cost Control: Track food costs, portioning, and budgets to maximize profitability.
• Safety & Cleanliness: Maintain strict food safety and hygiene standards.
• Collaboration: Work closely with ownership on specials, promotions, and new ideas.