With the current growth we have undergone and continue to expect under Zamora Entertainment, Inc., we firmly believe in exploring new ventures and opportunities that help us strive towards our ideology that every moment is one-of-a-kind, unforgettable, and impactful! As a result, our new expansion project will be near Times Square in Midtown Manhattan, NYC, and, for now, will be referenced as 1604 Broadway.

A 28,000 sq ft new opportunity, between 48th & 49th St., consisting of multiple individual units like a 1st floor pizza/small “grab and go” bites quick service business named Broadway Pizza & Bites , 2nd floor convertible nightclub with a Latin-inspired full-service restaurant named Circo NYC , and finally another restaurant/lounge, Tots Diner, on the 4th floor that will also have live music and club programming during the weekends.

Currently, we have an opening for an established and experienced Executive Chef, who will assist and function under senior leadership with operating and administering all crucial kitchen operations at 1604 Broadway. We’re searching for a responsible, dedicated, and experienced chef to contribute towards the kitchen and overall organization recognition and ensure its guide towards short and long-term success.

Likewise, this individual will need to manage multiple kitchen staff/personnel, stations, and really oversee the day-to-day kitchen operations. Furthermore, they will be required to be autonomous at times, work across different areas, contribute, take initiative, and multitask to assist our kitchen’s development and ultimate success.

Responsibilities/activities may revolve around or subjected to:

• Creation/innovation of menu(s) in collaboration with corresponding parties, as well as determining plating and presentation plans across multiple in-house units.
• Plan and/or direct food preparation in the kitchen and other stations.
• Ensure the organization’s reputation for excellent food and service is kept/strengthen with clients and customers.
• Participate/lead in negotiations with vendors/suppliers to ensure cost controls are upheld and under budget; ensure relationships are prioritized to preserve name and brand.
• Assume responsibility of kitchen’s financial performance, such as budgeting, cost controls, and inventory/order management.
• Conduct market research to determine customer and client preferences, interests, and habits to develop either new recipes or menus to increase revenue.
• Facilitates the consistency of high standards around organization quality control, hygiene, legality, health and safety of all stakeholders, knowledge of local, state, federal compliances, or regulations regarding key areas mentioned above.
• Answers accounting and financial questions by compiling, researching and interpreting data.
• Act as a point of contact all meanwhile maintaining trust relations with senior/executive level management, such as for example our Food & Beverage Director and General Manager – Restaurant Operations.
• Oversee recruitment and onboarding of new kitchen employees, evaluate, and develop existing employees, and set policies and procedures for the different stations within the kitchen.

Requirements:

• A degree in Culinary Arts or a related field, preferred.
• Minimum of 5 years of successful or proven culinary/managerial experience
• Multi-unit and/or high-volume background preferred, with a preference in Latin cuisine, pizza, and/or luxury food.
• Ability to work independently, and in teams, to consistently meet commitments and maintain smooth kitchen operations.
• Experienced with cost controls and inventory management principles.
• Experienced/strong possession of food safety and hygiene regulations.
• Comfortable working in a dynamic and fast-paced environment; ability to handle the pressures of simultaneously managing several tasks.
• Utilizes proactive approach to issues and problem solving.
• High personal discipline, attention to detail and work quality
• Desire and motivation to learn new skills and expand knowledge to improve job performance and self-improvement.
• Strong verbal and written communication skills; ability to communicate effectively at all levels; staff, management, occasionally customers/guests.
• Strives for excellence and upholds organizational standards such as cooperation and confidentiality.

Please also note that this job description is not exhaustive and additional responsibilities may be assigned as needed or dependent on organizational requirements.

Compensation:

• Salary range, depending on experience: $110,000 – 130,000 per year.
• Eligible venue-level bonus structures and incentives, standard organization health insurance, fringe company benefits, approved company expense reimbursements, PTO, vacation, and sick days

Job Type: Full-time

Pay: $110,000.00 - $130,000.00 per year

Benefits:

• Flexible schedule
• Health insurance
• Paid time off

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Fine dining restaurant

Application Question(s):

• Do you have any experience in the following: multi-unit, high-volume, Latin cuisine, pizza, and/or luxury food? If so, would you kindly describe in further details or elaborate upon your experience.

Education:

• Associate (Preferred)

Experience:

• Culinary: 5 years (Preferred)
• Kitchen management: 5 years (Preferred)
• Fine dining: 5 years (Preferred)

Language:

• Spanish (Preferred)

Work Location: In person