Executive Chef at Floreria Atlantico & Brasero Atlantico Come join Floreria Atlantico & Brasero Atlantico as the Executive Chef at their first North American project, which has already been featured in 50 Best for “Most Anticipated Openings in 2025.” Responsibilities: • The ability to plan and develop menus for Floreria Atlantico Brasero Atlantico considering factors such as product availability, service cost, marketing conditions, etc. • The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus. • The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. • The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing, and presentation of food. • The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and take responsibility for food preparation areas. • The ability to hire, train, discipline, supervise, and organize all kitchen personnel on a regular basis. • The ability to hold regular meetings with the kitchen team as well as attend and participate in all required meetings. • The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. • The ability to supervise the maintenance and cleanliness of all food preparation equipment. • The ability to develop and ensure a safe working environment for people to work. • The ability to create proper purchasing specifications. • The ability to monitor and review food presentations and make recommendations for needed changes. Qualifications: • College degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience • Minimum five to seven years of previous experience in multiple culinary/food department head positions • Excellent reading, writing, and oral proficiency in the English language • Ability to operate computer equipment and other food and beverage computer systems • Ability to operate and utilize culinary production equipment and tools Compensation: $130,000

• The ability to plan and develop menus for Floreria Atlantico Brasero Atlantico considering factors such as product availability, service cost, marketing conditions, etc. • The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus. • The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. • The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing, and presentation of food. • The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and take responsibility for food preparation areas. • The ability to hire, train, discipline, supervise, and organize all kitchen personnel on a regular basis. • The ability to hold regular meetings with the kitchen team as well as attend and participate in all required meetings. • The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. • The ability to supervise the maintenance and cleanliness of all food preparation equipment. • The ability to develop and ensure a safe working environment for people to work. • The ability to create proper purchasing specifications. • The ability to monitor and review food presentations and make recommendations for needed changes.