Sous Chef
Locanda Verde - Hudson Yards
50 Hudson Yards, New York, NY 10001
Locanda Verde - Hudson Yards hiring Sous Chef in New York, NY

Locanda Verde - Hudson Yards hiring Sous Chef in New York, NY

Locanda Verde - Hudson YardsMore Info

Full Time • Salary ($70k - $80k)
Expires: Feb 13, 2025 • Closed: Jan 27, 2025

Sorry, this job closed on Jan 27, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Chef Andrew Carmellini's team is looking for friendly, hard-working Sous Chef to join them at Locanda Verde located in Hudson Yards.

Fifteen years after opening in Tribeca and cementing itself as the neighborhood’s Italian destination, Chef Andrew Carmellini opens the second location of Locanda Verde in the prime, street-level corner of 50 Hudson Yards. This new iteration of the classic Tribeca Ristorante will continue the spirit of connecting with its new local community while bringing its own downtown sensibilities and iconic urban Italian menu to an exciting new neighborhood with classic and well-loved dishes like Sardinian Sheep's Milk Ricotta, My Grandmother's Ravioli, and AC's Fire-Roasted Garlic Chicken.
 

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 salary pay range for the position is $70k - $80k. 


Compensation Details

Compensation: Salary ($70,000.00 - $80,000.00)

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


Required Skills

Kitchen Management

Culinary Skills

Menu Development

Italian Cuisine Knowledge

Food Preparation

Italian Cuisine

Team Collaboration

Food and Beverage Operations

Team Leadership

Inventory Management

Team Management

Health and Safety Regulations

Financial Management

Time Management

Benefits Administration

Communication Skills

Budget Management

Vendor Management

Customer Service

Read more

View Job Description

Open Jobs From Locanda Verde - Hudson Yards


Dining Room Manager
Full Time • Salary ($63k - $70k)
Require min. 2 years of experience
Pastry Cook
Full Time • Hourly ($17.00 - $22.00)
Require min. 2 years of experience

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Italian

Upscale Casual, Bar / Lounge

1 Employee RecommendationSee Details

Part of NoHo Hospitality Group

This fall, fifteen years after opening in Tribeca and cementing itself as the neighborhood’s Italian destination, Chef Andrew Carmellini will open the second location of Locanda Verde in the prime, street-level corner of 50 Hudson Yards. This new iteration of the classic Tribeca Ristorante will continue the spirit of connecting with its new local community while bringing its own downtown sensibilities and iconic urban Italian menu to an exciting new neighborhood with classic and well-loved dishes like Sardinian Sheep's Milk Ricotta, My Grandmother's Ravioli, and AC's Fire-Roasted Garlic Chicken.

Dining Room ManagerPastry Cook

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