Chefs, prepare yourself for a career, dialed to 11

Taco Bamba
Springfield, VA
May 16, 2018
May 21, 2018
Food Service
Full Time
It s not just our music that s turned up to 11, but our career opportunities too! Ready for a career that s full of flavor? Prepare yourself for Taco Bamba! Chef Victor Albisu has more than a decade of experience in fine dining and upscale French, American and Latin American restaurants. He combines his culinary education with his Latin American heritage & his love of rock and roll music to bring a unique style of cuisine to Taco Bamba. At Taco Bamba, we re more than just tacos. We believe that individuality, hard work, integrity, and respect are qualities to be coveted. Becoming part of the Taco Bamba family doesn t just grant you a job it empowers you with skills and a reputation that will last a lifetime. We offer competitive pay, a flexible work schedule, and the opportunity to advance to other areas of our growing Taco Empire. More importantly, it sa fun place to work! We re always looking for hard-working and unique individuals to accompany us on our mission of serving food with attitude. We are now hiring for Chef de Cuisine The Chef de Cuisine (Chef) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The Chef works to ensure that all activities of the restaurant are consistent with and supportive of the company s business plan. The Chef is responsible for the development and training of their restaurants employees. The Chef ensures all employees (Managers, Trainers and hourly staff) are performing their job responsibilities and meeting expectations in all areas of their job descriptions Responsibilities: The Chef consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right: ensures a positive customer service experience. The Chef responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers. The Chef hires high quality people who demonstrate and ensure consistent customer satisfaction. Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Food, Service and Cleanliness. Utilizes labor effectively to meet budgets while ensuring high quality of service The Chef continuously improves the skills, knowledge and morale of all employees. He or she treats the employees with dignity and respect: creates an environment where the entire team does the same. Works with the Sous Chef to create and deliver aggressive food with memorable flavors. The Chef effectively utilizes all training programs from new employee orientation up to and including management training classes. Oversees all safety programs and insures complete compliance for a safe work environment. The Chef prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders/ trainers to meet the objective of the budgeted plan. The Chef evaluates each employee s performance based on clearly communicated standards and expectations. The Chef holds the employees accountable for performance. The Chef makes tough decisions regarding all performance related issues in the restaurant: confronts poor performance and handles all terminations. Effective Business Management: The Chef maximizes financial performance and profit. Executes company-wide marketing programs; initiates programs on time, correctly and with minimal direction. Identifies and develops local restaurant marketing strategies to maximize sales. Appropriate and Fair Business Practices: The Chef ensures business and personnel practices are within the law and consistent with policies and procedures. The Chef serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. Enforces all labor laws (federal, state and local). Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies). Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our employees, customers and business EXPERIENCE AND SKILLS: Basic computer functions (MS word, excel) Good verbal and written communication skills Communicates effectively with customers and co-workers bi-lingual skills a plus High school diploma or GED required College degree preferable 2-3 years as a chef/sous chef in a fine dining setting preferred. Manager Food Safety certification & ServSafe Alcohol Certification Must have a valid Driver s License Must have a reliable method of getting to work