Hiring Experienced Host at Campechano Taqueria

Campechano Taqueria; Golden Horseshoe; On-site; CAD 30,000 - 40,000; Full time

Job summary

A popular Mexican Taqueria in downtown Toronto is seeking an Experienced Host. The role involves greeting guests, assisting servers, and working in a fast-paced environment. Availability on Fridays and Saturdays is essential. Join a team that prides itself on quality ingredients and authentic Mexican culture.

Qualifications

• Previous experience with Resy is an asset.
• Ability to multitask and work well under pressure is ideal.

Responsibilities

• Greet guests, run food, clear tables, and assist servers.
• Work 4 evenings including Sundays, usually from 5pm-10pm.

Skills

Multitasking

Ability to work under pressure

Tools

Resy

Job description

Hiring Experienced Host at Campechano Taqueria

Hiring Experienced Host for a very popular Mexican Taqueria in downtown Toronto.

We are a high volume restaurant with a large patio and are very fast paced.

You will be required to great guests, run food, clear tables and assist servers during service, plus whatever other details are needed.

You will be required to work 4 evenings including Sundays; usually 5pm-10pm. Most of your shifts will be at our Adelaide location, with occasional shifts at our College St location.

Friday/Saturday availability is a must.

Previous experience with Resy is an asset. Ability to multitask and work well under pressure is ideal!

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At Campechano everything starts with masa. We take a lot of pride in the process of nixtamalization. Using Heirloom corn from smallholder farmers in Mexico, we cook and grid corn everyday to make fresh masa in the morning and fresh tortillas all day.

Our menus are always small, using the best possible ingredients, and trying to stay true to Mexican culture. Tacos are always at the centre, but across our three locations we also offer a variety of Mexican staples that we love - like Pozole and ceviche (and of course margarita)

We deeply care about the well-being of animals, and we try to be as thoughtful as we can in the way we consume them. We use the whole animal when possible, and only source from small, sustainable farms committed to ethical practices.

At Campechano everything starts with masa. We take a lot of pride in the process of nixtamalization. Using Heirloom corn from smallholder farmers in Mexico, we cook and grid corn everyday to make fresh masa in the morning and fresh tortillas all day.

Our menus are always small, using the best possible ingredients, and trying to stay true to Mexican culture. Tacos are always at the centre, but across our three locations we also offer a variety of Mexican staples that we love - like Pozole and ceviche (and of course margarita)

We deeply care about the well-being of animals, and we try to be as thoughtful as we can in the way we consume them. We use the whole animal when possible, and only source from small, sustainable farms committed to ethical practices.

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