What are the responsibilities and job description for the Sous Chef position at Café Carmellini?
Café Carmellini is the signature restaurant from James Beard Award-winning chef Andrew Carmellini. Here Chef Carmellini marks his return to fine dining, distilling his 30-year New York City career into an extraordinary culinary experience. His stylish food marries Italian and French cooking with a classic New York feel and a modern vibe.
Chef Carmellini’s menu draws on many sources of inspiration, from the city he loves to a family history rich with hospitality and a passion for food. (The restaurant’s name is a nod to the family coffee importing business, which thrived in Tuscany for 120 years.) Some dishes are classics reimagined; others are fresh approaches to dishes he has cooked for many years; still others are new innovations, highlighting the best of each season.
The wine program is curated by Master Sommelier Josh Nadel and features a unique, comprehensive 1,800-bottle wine list featuring the best producers from Italy, France, the U.S. and around the globe. The design of Café Carmellini weds the landmark building’s original neoclassical architecture with maximalist style, channeling Old New York elegance and sophistication. Café Carmellini offers a welcoming kitchen, an intimate bar, an extraordinary dining room featuring two grand sculptural trees and a carefully curated art collection, and balconies offering tête-à-tête dining experiences with a view of the action.
Ideal Candidates Possess:
*1-3 years experience as a Sous Chef.
*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.
*DOH Food Protection certified.
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, Baltimore, Detroit 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, The Dutch Nashville and Carne Mare Nashville. The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore and the Shinola 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, visit nhgnyc.com or AndrewCarmellini.com. The salary range for the position is $75,000 - $85,000.
Salary : $75,000 - $85,000
