Kitchen Manager / Chef

Company Description Taco Bamba Taqueria is a fast-growing chain of taquerias founded in Falls Church, Virginia in 2013 by Chef Victor Albisu. Known for its counter-culture brand, each location features a distinct menu tailored to the surrounding neighborhood. A team of dedicated chefs focuses on creating memorable guest experiences through generosity, bold flavors, and creativity. Taco Bamba has received multiple industry accolades, including RAMW’s Favorite Fast Bites and Employee of the Year awards, as well as recognition on QSR Magazine’s 40/40 List of America’s Hottest Startup Fast Casuals.

Role Description The Kitchen Manager / Chef is a full-time, on-site role based in Northern Virginia, VA. This position oversees daily kitchen operations, including food preparation, cooking, and plating to Taco Bamba standards. Responsibilities include managing inventory, coordinating ordering, monitoring food quality and safety, and maintaining a clean, organized kitchen. The Kitchen Manager / Chef leads, trains, and schedules kitchen team members, ensures efficient service during peak hours, and collaborates with leadership to execute menu items and specials. The role also involves monitoring costs, minimizing waste, and supporting a positive, inclusive work environment.

Qualifications

• Candidates should possess strong skills in Food Preparation and Cooking.
• Candidates should possess knowledge of Food & Beverage operations and basic restaurant service flow.
• Candidates should possess experience maintaining Food Quality, safety, and sanitation standards.
• Candidates should possess Culinary Management skills, including team leadership and kitchen organization.
• Experience as a kitchen manager, sous chef, or lead line cook in a fast-casual or full-service environment.
• Understanding of inventory control, ordering, and cost management.
• Ability to work evenings, weekends, and holidays as needed, and to stand for extended periods.
• Strong communication skills and commitment to a respectful, inclusive, and collaborative workplace.
• Formal culinary training or equivalent professional experience is a plus.