Required Years of Experience
1 year
Job Details
Carne Mare is a new, state of the art Italian chophouse by Chef Andrew Carmellini located at the Seaport District.
Ideal Candidates:
*Have excellent baking skills.
*Have experience on dessert stations in the kitchen.
*Are passionate about hospitality, pastry and baking.
*Prepare and execute key components of dishes while ensuring quality and accuracy.
*Enthusiasm and a strong work ethic.
*Are able to lift 25 lbs or more.
*Support their fellow cooks.
Benefits:
We offer Medical, Dental, and Vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a
national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major
metropolitan sports arenas and airports across New York City, Baltimore, Detroit and Nashville
including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi,
Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar,
The Brakeman, Penny Red's, Carne Mare, The Dutch Nashville and Carne Mare Nashville. The team
actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William
Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Known for delivering quality experiences and
pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received
widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted
James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $15 - $20 per hour.
Compensation Details
Compensation: Hourly ($15.00 - $20.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
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Part of NoHo Hospitality Group
Carne Mare is an Italian chophouse by Chef Andrew Carmellini offering prime cuts of steaks, fine seafood, and Italian specialties.
The menu by Chef Carmellini and Chef della Cucina Brendan Scott begins with fine seafood, cocktails, oysters, traditional antipasti, salads and carpaccio. Entrées include housemade pastas, seafood and, of course, the main attraction: prime-aged beef, wagyu and prime rib, served with a selection of steakhouse contorni.
Located on the Seaport's Pier 17, the two-story space by Martin Brudnizki Design Studio offers striking views of the Manhattan waterfront and the Brooklyn Bridge. The ground floor features ample seating indoors and out, a wrap-around bar, and a wood-fired oven. A grand staircase spirals up to a handsome, banquette-filled dining room and open chef's kitchen.
