Our team strives to ensure everyone is able to play their role to the best of their ability in an environment that is supportive and free of discrimination. We recognize that everyone’s contributions play a part in our success. Together, we create an environment where co-workers and guests feel genuinely connected, hate to leave, and look forward to coming back.
Here are just a few ways we take care of each other…
making it that much easier to take care of our guests.
All Boqueria employees receive generous dining discounts at our various locations. You make the party happen for others every day - we want you to enjoy it as well.
We offer a variety of health insurance options, as well as dental and supplementary benefits through Colonial, so you can choose a plan that best fits your needs.
We provide in-house food, wine and cooking training as well as career development plans for managerial staff. The better you do, the better we do!
Getting to work shouldn’t be the hard part. All employees can take advantage of Transit Benefits providing you the opportunity of savings by purchasing your monthly Metrocard (useable for mass transit and/or parking expenses) on a pre-tax basis.
Tapas are about sharing. We take this concept one step further by participating in local fundraising events and donating to charities that are close to the hearts of our employees.
Group trips to local wineries, farms and bakeries that supply our products give staff extra insight to the quality and process behind our food and drink and an opportunity to bond outside of the restaurant.
Few workplaces are as unpredictable as a restaurant. At any moment, 100 guests might walk through the door at the same time the power goes out and a new menu is being introduced. We rely on a team of talented and dedicated pros to deliver the excellence our guests expect from us. These are just a few members of our team that have grown through the ranks and make it happen every day.
Adrianna came on board with a passion for Spanish cuisine having studied at the best culinary center in San Sebastian, The Basque Culinary Center. Just over a year later, she is now Boqueria’s first female Chef de Cuisine.
Franshelly’s drive and admirable work ethic were evident from the beginning and she was quickly promoted to Assistant General Manager after only one year. Her greatest accomplishment? Leading her Soho team through two “A” grade inspections from the DOH during her first few months in management.
Aziz has worked his way from the dish-pit to the hotline and has treated the soho kitchen like it was his own since day one. Now you can now find him expediting lunch and dinner services at our UES location and preparing food with love.
Whether in design, appearance, service, or the quality of our food and beverage, we are always evolving and working to improve Boqueria. We demand excellence from each other and our suppliers so as to create memorable and inspiring experiences for our guests. We are driven to contribute the best ideas and to sweat EVERY detail.
As our guests’ primary contact throughout their time in the restaurant, a host is responsible for creating exceptional guest experiences.
Servers and Bartenders are responsible for providing friendly and responsive service and are an an integral component of building the restaurant’s profitability.
The G.M., A.G.M. and Mangers are responsible for building an extraordinary service team, ensuring that guests consistently receive the best possible experience, and the restaurant meets or exceeds its financial targets.
The Chef de Cuisine and Sous Chefs' mission is to ensure consistency in the execution of Chef Vidal's culinary direction. They are entrusted with creating and leading a high functioning BOH team.
The Mechanic will assist the Director of Facilities to ensure the infrastructure of the restaurant is functional at all times,
to ensure the restaurants meet FOH standards and are always positioned to get an A from DOH as well as prepare and and respond to restaurant emergencies.
The Night Manager’s mission at Boqueria is to ensure that all restaurant kitchens and dining areas, as well as kitchen equipment are always properly cleaned.In order to ensure this, they will need to create, train and lead a team of porters who will clean and organize storage in all the restaurants.