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Sommelier
Carne Mare
89 South St, New York, NY 10038, United States
Carne Mare hiring Sommelier in New York, NY

Carne Mare hiring Sommelier in New York, NY

Carne MareMore Info

Full Time • Hourly ($10.65) plus tips
Expires: Jul 18, 2024

419 people viewed

Required Years of Experience

2 years


Job Details
Chef Andrew Carmellini is seeking a SOMMELIER to join him at Carne Mare 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.

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.

Ideal candidates possess:
*2-3 years sommelier experience at a similar restaurant.
*Warm and gracious service approach, and the ability to create stellar guest experiences.
*Ability to assume full responsibility for menu content and deliver excellent service.
*Possesses high level functioning and poised demeanor in busy environments.
*Strong knowledge in wine & spirits, with an emphasis on Italy and France.
*Previous experience with POS and inventory systems.
*Comfortable speaking in front of a large group.
*Open availability and career driven.
*Experience working with Fine Dining/Michelin restaurants

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, Flexible Spending Account (FSA) for full time employees, 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, Detroit, Baltimore 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, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue 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 rate for the position is $16 per hour plus tips, less tip credit. 

Compensation Details

Compensation: Hourly ($10.65) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts



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Italian, Steakhouse

Upscale Casual

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.

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