Taquero/a

The Taquero is a key member of the Back‑of‑House team, responsible for preparing and executing Tacombi menu items with consistency, care, and pride. This role focuses on food preparation, line execution, and maintaining a clean and safe work environment. The Taquero reports to the Principal Taquero and Managing Partner, and supports the kitchen team in delivering high‑quality food and great guest experiences.

• Prepare and cook menu items according to Tacombi recipes and standards.
• Execute assigned station duties during prep and service with accuracy and efficiency.
• Ensure food quality, taste, and presentation meet expectations at all times.

• Follow all food safety, sanitation, and hygiene standards.
• Maintain a clean and organized workstation before, during, and after service.
• Properly handle, store, label, and rotate ingredients according to guidelines.

• Work collaboratively with the BOH team to ensure smooth service flow.
• Communicate clearly with the Principal Taquero and teammates during service.
• Support fellow taqueros and step in where needed to maintain service standards.

• Assist with prep tasks, restocking, and station setup/breakdown as assigned.
• Properly use and care for kitchen tools, equipment, and smallwares.
• Follow all BOH systems, processes, and daily checklists.

• Previous kitchen or line cook experience preferred but not required.
• Ability to follow recipes, standards, and instructions consistently.
• Basic understanding of food safety and kitchen cleanliness requirements.
• Strong attention to detail and sense of urgency during service.
• Ability to work well in a fast‑paced, team‑oriented environment.
• Bilingual (English/Spanish) preferred.

• Menu items are prepared accurately, on time, and to spec.
• Workstation and kitchen areas remain clean and organized throughout each shift.
• Consistent adherence to food safety and sanitation standards.
• Reliable teamwork, communication, and dependability during service.

• Ability to stand and walk for extended periods during shifts.
• Ability to lift and carry up to 25 lbs regularly and occasionally up to 50 lbs, with or without reasonable accommodation.
• Ability to bend, stoop, and reach overhead as needed for kitchen operations.
• Comfortable working in environments with heat, humidity, cold storage, and exposure to common allergens with or without reasonable accommodation.
• Adequate vision, hearing, and manual dexterity to handle food, equipment, and kitchen tools, with or without reasonable accommodation.