Careers

-Oversee food preparation, Manage Kitchen staff, Budget and Purchase
-Trains chefs in preparation and techniques used to cook proposed menu
-Raw material sourcing for authentic Mexican creative food offerings, nutritional menu design and food handling safety.

-Menu creation and Implementing New Operational Ideas. 

-Should be specialized in Mexican cuisine, with specific techniques and ingredients that are unique to the authentic pre-Hispanic American cuisine.  These include a variety of dishes that must be prepared as part of the main restaurant menu, differentiating it from other restaurants. Creating a menu that showcases Mexican culture using the following techniques and ingredients which are not limited to:

      -Meat roasting with mesquite and oak firewood,
      -Preparing sauces roasted a molcajete (stone grinder)
      -Arab tacos seasoned “al pastor” typical from the region of Puebla, Mexico.
      -Preparation of Shaken fish from Nayarit Mexico
      -Barbecue meat cooked in a hole underground from Hidalgo Mexico
      -Birria from Jalisco Mexico
      -Basket tacos from Guanajuato Mexico
      -Pork confit known as carnitas from Michoacan Mexico
      -Cochinita pibil cooked underground from Yucatan
      -Oaxaca typical moles (sauces), mixiotes from Tlaxcala
      -Seafood with an Asian influence from the coasts of Sinaloa Mexico.   
      -Lamb Chops with Mexican Mole using techniques like sous vide, gelatinating.
      -Blue corn quesadilla stuffed with shrimps and artichokes and cream and avocado using techniques like Nixtamalization,                    emulsion, roasting also specific ingredients as Oaxacan cheese.
       -Grilled Salmon Risotto with specific ingredients as with pumpkin flower, holy leaf, rattlesnake, and mulatto Chili.  
       -Mixed ceviche of tuna and shrimp with pomegranate sauce and purple prickly pear, using techniques as: Tanning with                      citrus specific ingredient as Purple prickly pear from the mountains, pomegranate.
       -Chicken with Galeana chips using a special chili marinade with puya and morita chilies.
       -Knowledge of cooking with Mexican fresh epazote.  
       -Preparation of dishes as pork chops in pesto coriander sauce peach and morita chili.
       -Michoacán catch of the day shaken and smoked. Ingredients: Fresh fish from the Pacific, guajillo chili marinade, Mexican                    oregano.
       -Rib eye rinds with guacamole serrano chili, and quelites.
       -Oaxacan black mole with piloncillo reduction, techniques: Metate of the mole, Ingredients: Oaxacan artisanal mole,                               Mexican chocolate, plantain, nuts, and spices.
        -Chiles in nogada. Ingredients: Poblano pepper, walnut, cheese goat, pomegranate, acitron, peaches, apples, pears, ground beef and pork.
        -Sourcing special ingredients locally or internationally.

 Employment Type:

Full Time Employee

Job type:

Regular Employment

Skill Based Partner:

No

Education Level:

Bachelor’s degree

Work Days:

Sun, Mon, Tue, Wed, Thu, Fri, Sat

Work Shift:

First

Job Reference Code

N/A

Salary

$69,701.00 – $69,702.00 /year

Licenses / Certifications:

N/A

Apply by email to : highland@tijuanasstreettacos.com