About this role
Main Duties and Responsibilities:
- Prepare and cook a variety of Mexican dishes, including moles, tacos, tamales, salsas, and regional specialties.
- Ensure consistency in taste, texture, and presentation across all dishes.
- Assist in plating and final quality checks during service.
- Supervise line cooks and prep staff during service, ensuring efficiency and accuracy.
- Train new kitchen staff on recipes, techniques, and safety procedures.
- Provide feedback and support to team members to maintain high morale and performance.
- Assist in managing kitchen schedules, prep lists, and station assignments.
- Monitor kitchen cleanliness and organization throughout shifts.
- Step in for the Head Chef when needed, including during off-days or special events.
- Help manage inventory levels and conduct stock checks.
- Ensure proper storage and labeling of ingredients.
- Communicate supply needs and shortages to the Head Chef.
- Uphold all food safety and sanitation standards.
- Ensure proper handling of allergens and dietary restrictions.
- Participate in regular safety and hygiene training.
Required Qualifications:
- Degree from a post-secondary culinary arts training program
- Minimum of 3 years experience in culinary position in high volume Mexican restaurant
- Food Handler's Certificate
- Experience working in all kitchen stations
- Proficient in Microsoft Office and inventory software
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