Cook Hunger Street Tacos 2103 West Fairbanks Avenue, Winter Park, FL 32789
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As a cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player.
About this location
About Hunger Street Tacos
Joseph Creech was a “missionary kid” born in Guadalajara and raised in Acapulco where his parents, Joseph Sr. and Rita, started a Presbyterian church. He loved the weather and people of the area, and especially the food. But the family moved back to Central Florida when Joseph was six and he fell right into being the All-American kid. He went to school at Auburn, but by his sophomore year, he was restless. “I was majoring in International business and marketing, but I didn’t know what I wanted to do with my life,” Creech said. “I figured a year off would help me figure it out.”
So this time, he became the missionary and went back to his beloved Mexico. During his childhood there, his parents had discouraged him from eating street food because of health concerns. But as a young man, he discovered what turned out to be the fresh, scratch-made food of the ubiquitous taco and quesadilla hawkers. He trolled the street vendors and markets in every city he visited. “It became an obsession with me,” he said. “I couldn’t get enough of it.”
Creech quotes his favorite chef Enrique Olvera from Mexico City about what attracted him to the food. “Olvera says there is a ‘wealth in poverty,’” Creech said. “Meaning that out of need comes amazing creativity. People were using ingredients they may not have tried if they could afford other things, but out of that comes incredible food.
So this time, he became the missionary and went back to his beloved Mexico. During his childhood there, his parents had discouraged him from eating street food because of health concerns. But as a young man, he discovered what turned out to be the fresh, scratch-made food of the ubiquitous taco and quesadilla hawkers. He trolled the street vendors and markets in every city he visited. “It became an obsession with me,” he said. “I couldn’t get enough of it.”
Creech quotes his favorite chef Enrique Olvera from Mexico City about what attracted him to the food. “Olvera says there is a ‘wealth in poverty,’” Creech said. “Meaning that out of need comes amazing creativity. People were using ingredients they may not have tried if they could afford other things, but out of that comes incredible food.
