Chef Andrew Carmellini's team is looking for friendly, hard-working JUNIOR SOUS CHEF that are eager to learn in an energetic downtown environment.
Lafayette is an everyday grand cafe and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.
Ideal Candidates Possess:
2-3 years experience as a Lead Line Cook displaying excellent leadership skills.
Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
A professional and polished approach to leadership.
Excellent verbal and written communication skills.
The ability to comfortably lead a team in a busy atmosphere.
Are able to lift 25 lbs or more
Prepare and execute key components of dishes
Ensure quality and accuracy of products and 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, (FSA) Flexible Spending Account Benefits and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and 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 runs 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 pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visitnhgnyc.comor AndrewCarmellini.com. The pay range for the position is $21 - $24 per hour.