Kitchen Manager

Company Description Taco Bamba Taqueria is a fast-growing taqueria concept founded in Falls Church, VA in 2013 by Chef Victor Albisu, known for its bold, counter-culture brand and loyal following. Each location features a unique, neighborhood-focused menu, giving team members opportunities to work with diverse flavors and creative dishes. The company is led by talented, committed chefs who prioritize generosity, flavor, and creativity to create memorable guest experiences. Taco Bamba has earned industry recognition, including RAMW’s Favorite Fast Bites award and Employee of the Year, as well as a spot on QSR Magazine’s 40/40 List of America’s Hottest Startup Fast Casuals, reflecting its strong reputation and growth potential.Role Description The Kitchen Manager is a full-time, on-site role based in Northern Virginia, VA, responsible for overseeing daily kitchen operations and ensuring consistent, high-quality food preparation. This role includes supervising kitchen staff, coordinating food production, and maintaining food safety and sanitation standards. The Kitchen Manager will manage inventory, control food costs, and support menu execution according to Taco Bamba’s culinary standards. Day-to-day responsibilities also involve training team members, monitoring kitchen workflow, and collaborating with leadership to deliver efficient service and an excellent guest experience.Qualifications Strong skills in Food Preparation and Cooking, with the ability to execute recipes consistently and efficiently.Experience in Food & Beverage operations, including understanding of kitchen workflows and service standards.Knowledge of Food Quality standards, food safety, and sanitation practices to ensure a safe, high-quality guest experience.Culinary Management experience, including managing kitchen teams, scheduling, and inventory control.Leadership and team-building abilities, with a focus on coaching, communication, and conflict resolution.Ability to work in a fast-paced environment, prioritize tasks, and maintain composure during busy service periods.Basic proficiency with kitchen management systems and point-of-sale tools.Previous experience as a Kitchen Manager, Sous Chef, or similar supervisory role in a restaurant setting is preferred.Flexible availability, including evenings, weekends, and holidays as needed.