We are a family-owned and operated Mexican Taqueria and Bar opening our first Northern California restaurant in Santa Clara. Inspired by the world-renowned chefs and street vendors of Mexico City we use only organic, handmade tortillas and slow-cooked ingredients - our award-winning tacos are made with crispy melted cheese and our bar program delivers fresh margaritas, housemade agua frescas and wines from Valle de Guadalupe of Mexico.
The Sous Chef is responsible, under the Chef de Cuisine's direction, for the management of a high volume kitchen, mentoring staff, staff schedules, hands-on involvement with inventory controls, food/labor cost, and kitchen sanitation.
The qualified candidate must have at least 2+ years of full-service high volume Restaurant/Kitchen Management experience. Must have hands-on experience with food inventories and a good understanding of all that impacts food cost. Must be versed in writing schedules and meeting or beating budgeted labor cost through effective management. Must possess skills to motivate and develop staff.
We offer a competitive salary plus benefits and perks! Please submit resume to firstname.lastname@example.org.