JUNIOR SOUS CHEF for BAR PRIMI PENN DISTRICT

Chef Andrew Carmellini and Chef Luciano Duco's team are looking for a passionate and dedicated JUNIOR SOUS CHEF who is eager to learn and join them at BAR PRIMI - PENN DISTRICT, our Italian pasta shop.

Bar Primi is a pasta shop devoted to ‘primi piatti,’ the pasta course. What began as an idea for a small space in New York’s East Village has since become a downtown New York staple, housed on the Bowery for the last ten years. With this second location in Penn District in the heart of Midtown, chef-partner Andrew Carmellini will carry on his same tried and true methods of making fresh pasta traditionally prepared and cooked to order, using a variety of non-GMO semolina and specialty ‘00’ flours, organic eggs and family recipes.

This opportunity has tremendous growth potential within our hospitality family.

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 $22 - $25 per hour.