Wanted Cook & Kitchen Manager 4 New Country & Western Bar Kitchen Village

• We’re opening a new country & western live music bar , on the Bowery ,with California Country and Southwestern Vibes.
• For the food offerings we’re looking to provide high-quality bar bites with Southwestern /Mexican/ California influences, designed for happy hour through late night bites.
• .
• We’re inspired by dishes like: Homemade Tamales, Texas Style Chili (think Barney’s Beanery in LA-if you know you know), Queso Blanco, LA style Bean and Cheese Burritos, Fresh Guac, etc

This is a starting off point, We want your ideas too. This is a collaborative opportunity to shape a laid back menu with personality and cultural authenticity.

• The Kitchen Setup

This is a small, efficient kitchen with

• Low-boy refrigerator & freezer
• Dishwasher
• Convection ovens
• Induction burners
• Countertop pizza/snack oven
• Important: No hood ventilation—so no open flame, grill, or smoke-producing equipment.
• We are open to adding equipment that fits within these limitations.

The Role You’ll be responsible for

• Developing a focused, high-quality bar food menu with Mexican/Southwestern/California influence
• Designing a system for prep-ahead, easy-to-execute dishes for service staff
• Managing kitchen operations, organization, and food quality
• Sourcing ingredients and maintaining cost efficiency
• Training Bar staff on final assembly and execution
• What We’re Looking For
• Experience with Mexican, Southwestern, Tex-Mex,and/or California Mexican cuisine
• Strong understanding of prep-driven kitchens and streamlined service
• Creativity and a point of view—you bring your own flavor, culture, and ideas
• Ability to work within space and equipment constraints
• Kitchen management experience (or readiness to step into that role)
• What Makes This Opportunity Special
• Creative ownership of a new concept from the ground up
• A chance to define a distinct food identity in downtown NYC
• Collaborative environment with a clear vision but openness to innovation
• Happy Hour into Late-night focused menu—fun, bold, and built for real demand

If you’re excited about this concept—and you know how to make a small kitchen deliver big—we want to hear from you. Because we are a small bar and also looking to serve from Happy Hour to Late Nite, we are aiming to have a menu that is mainly prepped the day of, and that staff can then quickly assemble (queso and chili from soup warmer/slow cooker, burritos grilled on sandwich press, tamales warmed in oven etc) , though we are open to other ideas and approaches. We would much rather have a few high quality killer items that people crave and come in for, rather than alot of items that end up being Mid. ALSO…IF YOU ARE INTERESTED IN TAKING OVER THE KITCHEN SPACE TO CREATE AND EXECUTE YOUR FOOD UNDER YOU OWN NAME/BRAND (IN THE OF VEIN CALIFORNIA MEXICAN/SOUTHWESTERN/TEX MEX/MEXICAN) , TO SELL TO OUR BAR CUSTOMERS, SIMILAR TO A POP UP CONCEPT, WE ARE OPEN TO THIS AND CAN DISCUSS AS WELL. $22-$30 an hour BOE, though a salary is possible as well, based on the hours and needs, OR , as mentioned above, we can pivot fully to a pop up concept, where you just use our space to make and sell your food (we would work out the exchange there) etc.

• We’re building this from the ground up and are open to innovation and new ideas!
• WE ARE OPENING THE BAR THE WEEK OF JUNE 1, AND WILL BE INTERVIEWING THROUGH MAY 14.
• Apply with your resume and a brief note about your culinary perspective and ideas for this concept, we look forward to hearing back from you!