The Place

A place like no other - Re-imagine the experience of membership with the opportunity to belong to an eclectic and stellar community; that is the Zero Bond private members’ club. Born into the heart of a culturally historic neighborhood in its ascendency, Zero Bond is the new gathering place.

The Cuisine

Alfred Portale will lead the culinary direction. Chef Portale, a three-time James Beard Award winner, is a renowned restaurateur, cookbook author, and pioneer in the New American Cuisine movement. In 1985, Portale took the reins as Executive Chef and Partner at Gotham Bar and Grill, and brought the restaurant to new heights during his 30-year tenure with his beautiful plating and insistence on using high-quality ingredients. Chef Portale's outstanding culinary achievements have garnered him numerous accolades, including five three-star reviews from The New York Times, as well as a prestigious Michelin Star, which he has proudly maintained over the years.

The Philosophy

Zero was the last number ever created; it filled a void that culture across the globe didn’t even realize existed. Without the concept of Zero, mathematics and science had limitations; cultures could not fully achieve what they were destined to become. Zero is not even or odd; Zero is not positive or negative. Zero is its own identity.

Just like the number zero transformed ancient society, Zero Bond is redefining the membership club experience for the future society.

The Role

Works alongside the Executive culinary team to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

The Responsibilities:

• Leads kitchen team in the Executive Chef absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef
• Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
• Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once
• Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
• Produces and maintains the highest food quality and controls for all food products served in all areas
• Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
• Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
• Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
• Assures timely set up, schedules well trained cooks in all areas in proper uniform
• Ensure teamwork and proper communication with the front of house staff
• Ensure that guest and members requests are accommodated when and where possible
• Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
• Delegate daily tasks to staff to ensure smooth operation and service
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
• Ability to do staff schedule, payroll, and other administrative tasks as required
• Performs other duties as assigned by supervisor/manager

Qualifications & Disposition

• High school diploma or equivalent
• 3+ years experience in a related position
• Strong knowledge of NYS sanitation regulations
• Ability to work independently with minimum supervisor
• Ability to communicate effectively both written and verbal
• Individual must possess a good work history and stability
• Excellent cooking skills
• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
• Has the ability to taste all foods to assure correct preparation
• Product cost and quality conscious

Benefits:

• Medical, Dental, Vision
• 401k w
• Learning and Development
• Great family meals
• Generous Paid Time Off (Vacation and Sick leave)
• Commuter Benefits
• Discounted gym membership and fitness classes