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Grand Central Oyster Bar and Restaurant - Manhattan hiring Sous Chef in New York, NY

Grand Central Oyster Bar and Restaurant - ManhattanMore Info

Full Time • Salary ($55k - $70k)
Expired: Mar 22, 2024

Sorry, this job expired on Mar 22, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Looking for experienced Sous Chef for Iconic NYC Midtown Seafood Restaurant. 5 Day work week. No Late nights. Sundays and Holiday's off. Must be experienced with Seafood and to be able to handle a very high volume kitchen. Must also be a hands-on team player who is able give direction and take direction.   

Compensation Details

Compensation: Salary ($55,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off


Required Skills

Advanced Knife Skills

Team Development and Training

Meat Butchery

300+ Covers Per Night

Kitchen Management

Food Safety Knowledge

Fish Butchery

Ordering / Purchasing

Expediting

Cleaning / Sanitation

Safety Procedures Knowledge

Receiving

Fish Cookery

Read more

View Job Description

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Seafood, Oyster Bar / Raw Bar

Upscale Casual

Part of Grand Central Oyster Bar

The Oyster Bar has been an important part of New York for over a century. The story goes that the railroad baron Cornelius Vanderbilt selected the site in his new Grand Central Terminal for a restaurant he named the Oyster Bar. That New York original opened in 1913. It’s location at the very hub of America’s long-haul passenger train system guaranteed its success.

After a half-century of service to America’s travelers, the Oyster Bar began to feel the effects of the decline of railroad passenger ridership in the 1960’s. The restaurant’s business declined as the glorious old Grand Central Terminal fell into disrepair. But a great idea and great location can’t lie dormant for long. Under the creative guidance of Jerome Brody, a new Grand Central Oyster Bar & Restaurant was opened. He preserved the famous name in a landmark space while creating a new seafood emporium that is now celebrated as the premier seafood restaurant in the United States and perhaps the world.