At Loma Tex-Mex, we serve elevated Tex-Mex with a focus on bold flavors and flawless execution. As our Culinary Lead, you are the heartbeat of the kitchen. You aren't just managing tickets; you are mentoring a team, upholding rigorous standards, and ensuring every plate that leaves the window reflects our commitment to Grit and Integrity.
Who You Are
- The Standard-Bearer: You believe that "good enough" is the enemy of "great." You plate with precision, even in the middle of a Friday night rush.
- The Calm in the Storm: You have the grit to lead a high-volume line without losing your cool. You solve problems, you don't just report them.
- The Mentor: You take pride in teaching the next generation of cooks. You lead by example, never asking your team to do something you wouldn’t do yourself.
Key Responsibilities
- Line Leadership: Run the "point" or "expo" during peak shifts, coordinating flow between the prep team, line cooks, and FOH.
- Quality Control: Conduct "line checks" to ensure every salsa, protein, and garnish meets our casual fine dining specifications.
- Integrity of Operations: Manage kitchen cleanliness (HACCP standards), station organization, and minimize food waste through smart inventory habits.
- Training & Development: Assist the Chef in onboarding new BOH team members and cross-training cooks on different stations (Grill, Saute, Prep).
- Problem Solving: Act as the first point of contact for kitchen issues, from equipment hiccups to 86’d items.
Qualifications & Requirements
- Experience: 3+ years in a high-volume professional kitchen; previous lead or "senior" line cook experience preferred.
- Skills: Expert-level knife skills and a deep understanding of Tex-Mex techniques (grilling, braising, scratch-made salsas).
- Certifications: Must have a valid Texas Food Manager Certificate.
- Physicality: Ability to stand for long periods and lift up to 50 lbs—this is a high-energy, "on-the-line" role.
- The "Grit" Factor: A proven track record of reliability and showing up for your team every single day.
Why You’ll Love Us
- Leadership Growth: We view this role as the pipeline for our future Sous Chefs and Kitchen Managers.
- Respect: We value the "Back of House" as much as the "Front." No "us vs. them" mentalities here.
Work schedule
- 12 hour shift
- Weekend availability
- Monday to Friday
- Holidays
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Employee discount
- Paid training