Chef Andrew Carmellini's team is seeking LINE COOK to join them at THE DUTCH, a roots-inspired American restaurant, bar and oyster room in SoHo named the "Best New Restaurant" to open in 2011 by The New York Times.
The Dutch is an American restaurant, bar and oyster room inspired by local cafes, country inns, corner taverns, neighborhood bistros, seaside shacks, roadside joints and the same mix of cultural influences that make New York City great. Award-winning Chef Andrew Carmellini's roots-inspired American menu features fresh fish and shellfish, choice meats, local produce and the best of what's around.
Ideal Candidates:
Have excellent knife skills.
Have knowledge of cooking procedures, safety and sanitation.
Have experience on multiple stations in the kitchen.
Are able to lift 25 lbs or more.
Prepare and execute key components of dishes.
Ensure quality and accuracy of products and dishes.
Support their fellow cooks.
Must be available to work PM shifts
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 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 rate for the position is $18 - $22 per hour.