Line Cook

NoHo Hospitality Group; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

A renowned Italian chophouse in Manhattan is seeking LINE COOKS to join the team. Ideal candidates will have culinary expertise and the ability to work efficiently in a high-pressure environment. Competitive pay and benefits are offered from day one for full-time employees, making this a great opportunity to advance in a successful kitchen.

Benefits

Medical, dental, and vision benefits

401(k)

Paid Time Off

Employee Dining Discount

BRi Commuter Benefits

Flexible Spending Account (FSA)

Referral Reward Program

Qualifications

• Ideal candidates possess culinary knowledge and teamwork.
• Experience in various kitchen stations and ability to lift 25 lbs.
• Comfortable in a fast-paced culinary environment.

Responsibilities

• Complete shift work timely and thoroughly.
• Prepare key components of dishes.
• Ensure quality and accuracy of products.

Skills

Knowledge of cooking procedures

Ability to complete shift work

Experience on multiple stations in the kitchen

Comfortable with preparing large quantities

Able to lift 25 lbs or more

Job description

Chef Andrew Carmellini is seeking

LINE COOKS

to join him at Carne Mare at Pier 17 in the Seaport District of Manhattan.

Carne Mare is a new, state-of-the-art Italian chophouse by Chef Andrew Carmellini located at the Seaport District.

Ideal candidates possess:

• Ability to complete shift work, as assigned, timely and thoroughly
• Knowledge of cooking procedures, safety, and sanitation
• Experience on multiple stations in the kitchen
• Comfortable with preparing large quantities
• Support their fellow cooks
• Ensure quality and accuracy of products and dishes
• Able to lift 25 lbs or more
• Prepare and execute key components of dishes

Benefits:

We offer medical, dental, and vision benefits day of hire for full-time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full-time employees, and a Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a portfolio of restaurants and culinary services across New York City, Detroit, Baltimore, and Nashville, including Locanda Verde, The Dutch, Joe’s Pub, The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini, and The Portrait Bar. The team actively manages food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and culinary culture, each place is a handcrafted labor of love. They have received critical acclaim, recognition on numerous “Best of” lists, a Michelin star, and two James Beard Foundation awards. For more information, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $19.00 - $22.00 per hour.