Required Years of Experience
2 years
Job Details
The ideal candidate has an innate sense of hospitality and passion for guests, food and beverage.
Applicants should embrace a food & beverage culture rooted in hard work and knowledge and possess great organizational and prioritization skills. Wine and spirit knowledge is a must, along with steps of service and ability to adapt to menu changes. This candidate should be able to work as a team as well as individually, when needed. Weekend & night availability required.
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Gallery
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Italian, Pizza
Upscale Casual
Part of Ballyhoo Hospitality
Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.
The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.
