Required Years of Experience
2 years
Job Details
Requirements:
- Effective leadership and communication skills.
- Attention to detail and consistency with implementing standards.
- Ability to adapt, “on-the-fly”, to difficult situations with patience and grace.
- Strong understanding of food safety and Department of Health standards.
- Forward-thinking mentality.
- Positive, supportive attitude.
- Interest in training and developing cooks.
Benefits:
- Medical, dental and vision insurance offered on the 1st of the month 30 days after hire date.
- Potential bonus.
- PTO.
- Continued education opportunitues.
- Grovehouse dining discount.
- Mental health and wellness programs available via Grovehouse partnerships.
Equal Employment Opportunity: Grovehouse does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Grovehouse is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact the business at [email protected].
Compensation Details
Compensation: Salary ($65,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program
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Italian
Upscale Casual
Part of Grovehouse
Misi, located in South Williamsburg, Brooklyn, celebrates handmade pasta dishes and vegetable antipasti inspired by simple Italian cooking.
Chef Missy Robbins found her Italian soul in her five years as Executive Chef at Spiaggia from 2003-2008 in Chicago. Focusing her skills on fine dining Italian allowed Missy to find her true passion in cooking and to more fully understand regional Italian cooking.
Missy returned to New York in Fall of 2008 to be the Executive Chef of A Voce Madison and A Voce Columbus. While there she maintained Michelin stars at both locations for the entirety of her tenure and also was honored to be one of Food and Wine Magazine’s Best New Chefs in 2010. Missy moved on to open her first solo venture, Lilia, in early Winter of 2016. Shortly after, the beloved spot earned three stars from the New York Times. Missy's first book "Breakfast , Lunch, Dinner...Life" was published in September 2017. She was most recently recognized as Best Chef New York City in 2018 by the James Beard Foundation.
Awards
2018Leadership
Chef / Owner
