Añejo Tribeca is a Mexican restaurant in Tribeca serving elevated Mexican food using familiar Mexican ingredients and some not so familiar. We have a private dining room that seats 35 as well as a Main dining room that seats 85. Expect a moderately high volume enviornment.

This is the perfect position for someone who is looking for their first sous chef position assuming they have sufficient experience as a line-cook. We are looking to raise and groom the right individual.

*A minimum of 2 years of junior sous/lead line cook experience or 3-5 years as a line cook in a high volume kitchen operation.
*Knowledge and experience in Mexican Cuisine will be considered.
*Bilingual English/Spanish
*Strong interpersonal skills, with the ability to clearly articulate directions and expectations and goals
*Be coach-able with a desire to be apart of a growing brand
*Commitment to fostering an environment of superior guest service and quality.
*Computer literacy (Word, and Excel).
*Ability to work nights, weekends, and holidays (Except Thanksgiving and Christmas).


Job Responsibilities Include:
*Ensuring a high level of quality and consistency of product at all times.
*Establishing and maintaining a TEAM environment that displays a high level of energy, engagement, and builds ownership.
*Maintaining sanitation, cleanliness, and safety in kitchen operations that meets company standards and those of the DOH
*Achieving desired results relative to the Chef of food and labor costs, while not sacrificing the guest experience.
*Ensuring that kitchen equipment is properly maintained and fully operational.
*Ordering, receiving, and maintaining appropriate inventory levels.

Añejo Tribeca is a Mexican restaurant in Tribeca serving elevated Mexican food using familiar Mexican ingredients and some not so familiar. We have a private dining room that seats 35 as well as a Main dining room that seats 85. Expect a moderately high volume enviornment.

This is the perfect position for someone who is looking for their first sous chef position assuming they have sufficient experience as a line-cook. We are looking to raise and groom the right individual.

*A minimum of 2 years of junior sous/lead line cook experience or 3-5 years as a line cook in a high volume kitchen operation.
*Knowledge and experience in Mexican Cuisine will be considered.
*Bilingual English/Spanish
*Strong interpersonal skills, with the ability to clearly articulate directions and expectations and goals
*Be coach-able with a desire to be apart of a growing brand
*Commitment to fostering an environment of superior guest service and quality.
*Computer literacy (Word, and Excel).
*Ability to work nights, weekends, and holidays (Except Thanksgiving and Christmas).


Job Responsibilities Include:
*Ensuring a high level of quality and consistency of product at all times.
*Establishing and maintaining a TEAM environment that displays a high level of energy, engagement, and builds ownership.
*Maintaining sanitation, cleanliness, and safety in kitchen operations that meets company standards and those of the DOH
*Achieving desired results relative to the Chef of food and labor costs, while not sacrificing the guest experience.
*Ensuring that kitchen equipment is properly maintained and fully operational.
*Ordering, receiving, and maintaining appropriate inventory levels.