Company description

About LOS TACOS No. 1
LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: https://www.lostacos1.com/

Job description

Who We’re Looking For
LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background, is fluent in Spanish, and has strong data competencies using Excel, Restaurant365, and other best-in-class food service software platforms. They will balance their time about half and half between desk work (research, data analysis, production reports, cost/yield analysis, etc.) and field work (on-site quality assurance and quality control, check-ins with prep managers, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers.

Responsibilities

• Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more.
• Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability.
• Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency.
• Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges.
• Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems.
• Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution.
• Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations.
• Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed.

Qualifications

• 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility.
• Strong experience with Restaurant365 or equivalent food service ERPs (i.e. MarginEdge, Netsuite, CaterEdge, OracleERP) for inventory management, recipe development, yield and cost analysis, etc.
• Fluent in verbal Spanish.
• Significant capabilities in Excel for standard culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.)
• Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations.
• Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback.
• Passion for high quality Mexican food made with integrity and authentic flavors.
• Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills.
• Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms.
• Valid and up-to-date NYC DOH food handler’s certificate.
• Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets).

Compensation & Benefits
This position will have a total annual compensation in the range of $140-150K. In addition, this position will be eligible for the following benefits:

• Health, dental, and vision insurance coverage
• Paid time off and comp days
• Transit & commuter benefits
• Free meals at all of our restaurant locations

Compensation

this position is: salaried, more than $100,000

Application instructions

Deadline

no deadline