Chef ANDREW CARMELLINI and Chef MIN KONG's team is looking for a friendly, hard-working SOUS CHEF to help lead a team in our energetic downtown environment at LITTLE PARK; a seasonal restaurant highlighting the best ingredients from longtime partnerships with local farmers, anglers, vintners, ranchers and foragers, in the Smyth Hotel in TriBeCa.
The Sous Chef is at the forefront of culinary hospitality. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premesis. This role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation. The Executive Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy.
Ideal candidates possess:
*2-3 years experience in a kitchen leadership role, preferably as a Sous Chef, preferably in a fine dining restaurant group.
*Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
*A professional and polished approach to leadership in a busy atmosphere.
*Excellent verbal and written communication skills.
*DOH Food Protection certified.
We offer medical, dental, and vision benefits after 9, days of employment for full time employees, as well as a 4,1(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Education Classes and Referral Reward Program.
NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Leuca, Westlight & Mister Dips.
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Part of NoHo Hospitality Group
Little Park is a seasonal restaurant highlighting the best ingredients from Chef and owner Andrew Carmellini’s longtime partnerships with local farmers, anglers, vintners, ranchers and foragers. Along with Executive Chef Min Kong, his menu of small and mid-sized plates encourages a shared and variable dining experience that is meant to be comfortable and elegant. Peak ingredients like organic vegetables, free-range poultry, grass-fed meats, line-caught fish and heirloom grains are sourced for their level of quality, sustainability and nutrition.
Little Park also offers breakfast and lunch service daily and weekend brunch.
Chef de cuisine