One Fifth in Greenwich Village is the newest restaurant in the Respect Hospitality group owned and operated by Chef Marc Forgione.
About One Fifth
Located at the iconic namesake address 1 Fifth Avenue, overlooking Washington Square Park. The restaurant takes its seasonal cues from the neighboring Union Square Greenmarket and is grounded in a classic New York sensibility with an Italian accent.
The menu consists of a bounty of cicchetti (Italian small plates), house made pastas, Roman inspired pinsa, and a rotating selection of seasonal vegetables and larger plates, designed for a festive shareable meal regardless of the time of day.
The vibrant bar scene serves as the living room for the neighborhood and is fueled by classic cocktails with an Italian twist, Amari from all 20 regions of Italy and a deep wine list highlighting some of the most sought after winemakers from Italy and the United States.
About the Position:
The Executive Chef serves as a leader in ensuring that the cultural, culinary & operating standards of One Fifth are upheld daily. The Executive Chef is responsible for maintaining the highest quality standards for the menu by being well-versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation.
They support and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with the standards, vision and goals of One Fifth and that their team embodies the Respect Hospitality values. In this role they will be responsible for consistently executing signature dishes according to existing recipes and collaborating on new ones that help define the restaurant and resonate with guests creating new regulars.
This position is also accountable for having a direct impact on the profitability of the operation. They will be responsible for managing a large inventory of perishable food items and maintaining cost control & labor % while not compromising on standards.
They will need to be able to recruit, hire, lead, coach, and develop the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. The chef is also accountable for properly educating the team, both FOH and BOH, on menu knowledge. The Executive Chef is responsible for developing key hourly employees and sous chefs to further deepen our talent pipeline.
What we can offer:
- The ability to work team full of talented professionals
- Internal growth opportunities
- Option to join our Medical, Dental and Vision plans ( full time employees)
- Commuter Benefits (full time and part time employees)
Respect Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
