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
• Have knowledge of cooking procedures, safety and sanitation
• Have experience on multiple stations in the kitchen
• Comfortable with preparing large quantities
• Support their fellow cooks
• Ensure quality and accuracy of products and dishes
• Are able to lift 25 lbs or more
• Prepare and execute key components of dishes

Benefits:
We offer medical, dental, and vision benefits, as well as 401(k), Paid Time Off, Employee Dining Discount, Zip Car Reduced Rates, TransitChek 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 pay range for the position is $15 - $20 More detail about Carne Mare part of NoHo Hospitality Group