LLAMA SAN is a New york city restaurant. Located in Manhattan in the West Village, between west 4th and sixth ave. we are looking for experienced, focused and passionate professionals to join our team.
Currently we have an opening for a line cook both morning and evening.
-have great passion for cooking and hospitality
-are strong in communication, organizational and problem solving skills
-possess a positive and collaborative attitude
-are reliable team players
-are always ready for a challenge and to constantly learn and improve
LLAMA SAN is a new Peruvian japanese restaurant. Our 60-seat open kitchen restaurant serves as the backdrop for our innovative NIKKEI inspired cuisine and Delicious wine list.
Our menu focuses on the best regional, seasonal and new peruvian ingredients, many of them American in origin. Our kitchen focuses on making best use of every part of those carefully sourced ingredients., our seasonally driven menu changes frequently.
Our Kitchen is led by James Beard Award finalist Erik Ramirez and our team of hardworking and talented sous chefs.
Prior experience in similar kitchens is preferred but we are also willing to train the right candidate. We place an emphasis on learning and continual improvement. Above all we are looking for highly motivated, dedicated, committed and ambitious people.
We offer competitive wages, tips, sick time with a professional work environment. All staff are trained on multiple stations and there is room for advancement.
Competitive pay, tips, sicktime.
Food Safety Knowledge
Up to 100 covers a night
Other jobs you might be interested in
Grill, Peruvian, Japanese
Fine Dining, Restaurant Group, Upscale Casual
Part of Llama Group
Nikkei food can be best be described as a marriage of 2 different cultures that shared the flavors and practices harmoniously with the same sense of respect for their ingredients and sense of care for the perfect balance of flavors. The balance of power allowed for adaptation to transform into dynamism, opposites attracted and complimented each other. Creating a new style of food called Nikkei.
We would like to broaden the awareness of the impact that different cultures have had on Peruvian cuisine. One of the best ways of learning culture is through food. We’ll show how three cultures can be fused into one fantastic experience. Japan, Peru, and New York. The foundation will be Japanese, this great cultures impact on Peru and their ability to adapt with such limited resources coming from their homeland. Peruvian ingredients and flavors adding their diversity and complexity. Being in New York allows for the freedom of interpretation along with a seasonally driven palette. The never-ending art and culture all around us just make for a creative playing field.
We will draw inspiration from the evolution of Peruvian and Japanese cuisine around the world. From our past and present culinary movements. The availability to source the freshest and seasonal produce and integrate into our kitchen with a sense of respect.
We will present Nikkei cuisine with a different perspective. Our food is where zen and Travieso meet. Travieso means to be playful, childish and naughty. And zen would be simple, elegant and proper. It’s not Japanese food, it’s not Peruvian food with Japanese ingredients. It’s a flavor of Peru, Japan, and NY all in together.