Executive Chef

Taco Boy•Folly Beach, SC

5d•$70,000 - $85,000

About The Position

The Executive Chef leads the kitchen at a vibrant taqueria, working closely with the General Manager to ensure smooth operations and deliver an authentic Mexican-inspired culinary experience. The role oversees food preparation and quality, staffing and team development, compliance with food safety regulations, budgets, inventory, supplies, and kitchen cleanliness. The chef is expected to take a hands-on approach and step in to perform kitchen managers’ and employees’ duties when needed.

Requirements

Culinary education and hands-on experience in culinary management.
At least 2 years of supervisory experience.
Valid ServeSafe or Food Handler's certification, or willingness to obtain one before starting work.
Advanced knowledge of food service regulations.
Excellent organizational and time management skills, including the ability to manage hot and cold line production in a fast-paced environment.
Ability to stand for extended periods, up to 8 or more hours per shift, in varying temperatures.
Proficiency using relevant hand tools and equipment.
Ability to lift, carry, or pull heavy objects.

Responsibilities

Prepare and cook a variety of Mexican-inspired dishes for regular guests and special functions.
Manage day-to-day staffing, assign tasks, and set performance and development goals for team members.
Train team members to comply with applicable laws, safety regulations, and food hygiene requirements.
Monitor and control food, supply, and labor expenses.
Ensure raw and cooked food products consistently meet quality standards.
Perform kitchen managers’ and employees’ duties when necessary.
Uphold company and brand standards for food quality and guest satisfaction.
Manage the storage of food, beverages, inventory, and equipment; replenish supplies and minimize waste.