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Pasquale Jones is a cozy restaurant on Kenmare and Mulberry Street. Our open kitchen sports two wood burning ovens made in Napoli by Stefano Ferrara. We serve Neapolitan style pizza, local meats and fish from local waters. The seasonal menu changes often and offers a chance to work with handmade pasta and local greenmarket produce. Our whole animal program features lamb from New York’s Hudson Valley as well as pure Berkshire pigs from Patrick Martin.
Pasquale Jones is one of three restaurants from Delicious Hospitality, the same team that started the Soho favorite Charlie Bird as well as newly opened Legacy Records. Reviewed shortly after opening, Pasquale Jones received a positive 2 star rating from The New York Times, as well as high marks for from New York Magazine, The infatuation and other online media for its compelling wine program, great music and convivial atmosphere.
The ideal candidate will be passionate, curious, organized, focused and motivated. They must possess a strong desire to learn and grow as a professional and the ability to work well with a team.
Key Qualifications Include: -Previous experience in a professional kitchen -Positive attitude, collaborative and detail oriented. -Working knowledge of Department of Health (DOH) standards.
Knowledge of regional Italian cooking is a plus. Benefits Include: -Medical, Dental and Vision Benefits -Commuter Benefits -Paid Time Off (PTO) -Employee Discount and Dining Benefits -Long-term Growth Opportunities
Advanced Knife Handling
Food Cost Optimization
Ordering / Receiving
Wood Fire Cooking
Part of Delicious Hospitality Group
Wood fired cooking in the North end of little Italy.