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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 ($75k - $85k)
Expired: Apr 26, 2025

Sorry, this job expired on Apr 26, 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 $75,000.00 - $85,000.00. 


Compensation Details

Compensation: Salary ($75,000.00 - $85,000.00)

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


Required Skills

Kitchen Management

Friendly demeanor

Culinary Skills

Hard Working Attitude

Menu Development

Italian Cuisine Knowledge

Food Preparation

Italian Cuisine

Team Collaboration

Knowledge of Food and Beverage Operations

Food and Beverage Operations

Team Leadership

Inventory Management

401(k) management

Team Management

Paid time off management

Health and Safety Regulations

Employee Dining Discount Management

Financial Management

B Ri Commuter Benefits Management

Time Management

Flexible Spending Account (Fsa) Management

Benefits Administration

Communication Skills

Restaurant Management

Budget Management

Culinary Services Management

Vendor Management

Quality Control

Customer Service

Critical Thinking

Menu Planning

Leadership Skills

Read more

View Job Description

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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.

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