Chef ANDREW CARMELLINI is looking for passionate and dedicated LINE COOKS who are eager to learn. 

This is for a new location in Hudson Yards and this opportunity has tremendous growth potential within our growing hospitality family.

Ideal Candidates: 
*Have excellent knife skills. 
*Have knowledge of cooking procedures, safety and sanitation. 
*Have experience on multiple stations in the kitchen. 
*Are able to lift 25 lbs or more. 
*Prepare and execute key components of dishes. 
*Ensure quality and accuracy of products and dishes. 
*Support their fellow cooks.

Benefits: 
We offer medical, dental, and vision benefits on 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 rate for the position is $22 per hour.