You are equally annoyed by Mexican restaurants that pile sour cream/black bean puree on top of every dish and 'nuevo-taco' joints that pack kumquats, brie and duck on a tortilla.
You excel at providing unwavering quality under the pressures of high volume.
You understand how to cook with passion and soul, while holding yourself and your staff to a recipe.
You are comfortable with Cotija, Epazote, Huitlachoche and Limes - but you don't feel the need to drop them in an immersion circulator.
You have trained with the best chefs in the country, but your ego doesn't require you to sell $40 dishes ... or $20 dishes ... or $10 dishes ...
You have a proven track record of running clean, organized, well-trained kitchens. You are completely comfortable with you and your staff being 'on display'.
You want to work on the water and produce the best tacos in the country.
bartaco - port chester, ny - now hiring opening chefs/sous
Watch us grow at: www.bartacousa.com and www.barcelonawinebar.com
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