Apprentice Chef

Orange Taco is a scratch kitchen. Nothing comes pre-made. Everything on the line was prepared here, by hand, to exact specification. The tortillas are pressed by hand every morning. The sauces are built from base. The brisket goes in fourteen hours before service. That is the standard you are walking into.

As an Apprentice Chef you support critical kitchen operations during your shift - prep, cleaning, inventory, order fulfillment, guest interaction. Every task is executed to standard, whether or not anyone is watching.

This is an entry point, not a holding position. It is not a line cook position. More is required. Apprentice Chefs who show the right instincts, work ethic and cultural fit advance to Commis Chef with expanded responsibilities and competitive compensation. Advancement is based on demonstrated performance, not time served.

• You cook for people outside of work, and you can say what you made last weekend and why.
• You have opinions about ingredients, technique and flavor, and you can back them up.
• You clean your station without being asked.
• You do not need to be told the same thing twice.
• You arrive early and stay focused.
• Six months or more in at least one prior role - kitchen, food service, or customer-facing.
• High school diploma or equivalent.
• Willingness to hold a Texas Food Handler card within 30 days.
• You can stand for extended periods and lift up to 50 lbs.

• $13 to $17 an hour, from day one.
• A paid trial shift, up to three hours, in real service conditions.
• A path to Commis Chef with full station ownership, earned on performance rather than time served.