Building on the success of the enormously popular wood fired Neapolitan Pizzeria Pasquale Jones on the corner of Mulberry and Kenmare Streets, Chef Ryan Hardy and the Delicious Hospitality Group helm their 4th restaurant next door as Bar Pasquale, a Sicilian pizza and pasta enoteca.
As a Sicilian inspired spot, Bar Pasquale will features sfizione pizza, handmade and fresh extruded pastas, small plates inspired from our teams travel around the Ionian Sea, a wine list featuring wines of Mount Etna and elsewhere as well as a speakeasy cocktail bar and private dining room in the cellar. This 85 seat space spreads guests across a dining room with burgundy red leather banquets, vintage furniture, classic red sauce joint attire with an open kitchen and an outdoor patio.
This historic corner was the home to many of New York’s legendary Italian community for the last 150 years. In the recent decade, much of this neighborhood has been refurbished and renewed with young talent and industry giving new faith in this bustling downtown locale. By controlling the whole corner, Pasquale Jones and its Sicilian little brother, Bar Pasquale will be the anchor to the re-emerging Little Italy community.
Bar Pasquale is located at 98 Kenmare Street and can be found at www.barpasquale.com and on Instagram @barpasquale for further updates, postings and opening dates.
The Sous Chef will work closely with the Chef de Cuisine and Director of Culinary Operations to properly execute the culinary vision of Bar Pasquale by overseeing all aspects of the kitchen activities. This includes high level organizing, planning, cost controls, and actively teaching and coaching current and future hourly staff.
The Sous Chef at Bar Pasquale is responsible for executing the culinary vision of the Chef de Cuisine by participating in all aspects of kitchen activities. This includes organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services and special events. The Sous Chef will also work with the Chef de Cuisine to lead the daily operations of the business, with a focus on systems, organization and financials.
Additionally, the Sous Chef will also be responsible for coordinating production/preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects.
