Chef ANDREW CARMELLINI and Chef Luciano Duco's team is looking for a passionate and dedicated EXECUTIVE SOUS CHEF who is eager to learn join them at BAR PRIMI, our Italian pasta shop on the border of NoHo and the East Village.
This opportunity has tremendous growth potential within our hospitality family.
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 pay range for the position is $75,000 - $90,000.
