Seeking CDC for a 40 seat bar/restaurant in Bushwick. You will be working with the chef consultant on menu development and kitchen set up ahead of opening. The food program is simple at about 12 items and inspired by Spanish cuisine.

Responsibilities:

- Managing a small team of 3 staff
- Ordering for all kitchen needs
- Scheduling and staffing
- Equipment maintenance
- Maintaining DOH "A" standard sanitary procedures
- Managing prep
- Line cooking + expediting
- Communicating with FOH and bar teams for their produce needs
- Development of menus for events and eventual outdoor space
- Maintaining a professional appearance and demeanor

Qualifications:
- At least 2 years management experience
- Food Handler's Permit
- Knowledge of toast POS a plus
- Working proficiency of Spanish and English
- Open availability including nights, weekends, and holidays where necessary
- Ability to lift 50 lbs
- Ability to stand for long periods of time

Considering the limited scope of menu and size of kitchen, we will be considering candidates with only sous chef experience. Please reply with professional references.
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