Required Years of Experience
2 years
Job Details
About the Role
We’re seeking experienced Line Cooks to join our team at Shmoné. Any specialization or formal culinary training is appreciated as long as you’re a hard worker with a great attitude. We’re looking for rockstars to join our team for the long run. While you must be comfortable working independently, you must also appreciate a strong team environment. We support a culture of promoting from within and are seeking the right candidate who also shares our values. This is a full-time or part-time, hourly position with an ASAP start date. Some prior kitchen experience mandatory.
Responsibilities
- Manage a station from prep to service
- Work with the chef and kitchen team to memorize and execute basic meal prep procedures
- Ensure that all food prep and storage areas and kitchen station meet regulation cleaning standards
- Maintain a level of professionalism during service (i.e. interact with guests, cook beautiful food with grace, keep your station clean, etc.)
- Interact with guests and create a warm atmosphere (we operate open kitchens, so this is a must!)
- Collaborate with the team to create new dishes, keeping local produce and season in mind
- Adhere to restaurant closing procedures
Skills & Requirements
- Minimum 2-3 years of experience cooking in a high volume kitchen
- Strong knife skills (must own your own knives)
- Experience working in a fast-paced, upscale environment
- Experience with a variety of kitchen tasks preferred
- Knowledge of food safety guidelines
- Desire to have fun and join a unique kitchen team. As part of the open kitchen, chefs contribute to the atmosphere and guest experience.
- Must be receptive to constructive criticism and performance feedback
- Must be professional, enthusiastic, and excited about our food, brand and story
About Shmoné
Shmoné is a new Israeli restaurant concept by Chef Eyal Shani located in the West Village in Manhattan. Shmone is a part of The Better Guys restaurant group, which owns & operates over 50 restaurants worldwide. Originally started in Tel Aviv in 2004, the group now operates restaurants in Paris, Vienna, Melbourne, Singapore, New York, Miami, Boston, Paris, and Cannes. Shmoné is a small upscale restaurant with a seasonal menu, including delicacies inspired by the regions of the Mediterranean. We also have a full bar, offering a curated selection of wine and several speciality cocktails. Our chefs work in an open kitchen, meaning the energy of the kitchen is an integral part of the restaurant’s atmosphere and the overall Shmoné experience.
COVID-19 considerations: All employees must be fully vaccinated.
Compensation Details
Compensation: Hourly ($18.00 - $22.00) plus tips
Benefits & Perks: Paid Time Off, Commuter Benefits, Dining Discounts
Required Skills
Experience Cooking in a High Volume Kitchen
Strong knife skills
Teamwork
Experience Working in a Fast Paced, Upscale Environment
Attention to Detail
Experience With a Variety of Kitchen Tasks
Knowledge of Food Safety Guidelines
Customer Service Skills
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Mediterranean, Israeli, Moroccan
Casual Dining, Upscale Casual
Part of The Good People Group
SHMONÉ is a fitting name for the newest New York City restaurant from Israeli chef Eyal Shani. Pronounced “shmo-neh” – with the emphasis on “neh” – shmoneh means ‘eight’ in Hebrew. This makes perfect sense – considering the restaurant is located on Eighth Street in the heart of Greenwich Village. Set in a former sushi spot, SHMONÉ arrives in New York after the celebrated success of more than 40 Shani-helmed eateries across the globe. Starting with the seafood-focused Oceanus in his hometown of Jerusalem more than 30 years ago, Shani has established himself as the world’s leading proponent of contemporary Israeli cuisine.
The arrival of SHMONÉ builds off of Shani’s already expansive New York City restaurant portfolio, which includes the vibrant eateries HaSalon, Miznon, North and his most recent, Naked Tomato in Hudson Yards. While SHMONÉ's seasonal, market-driven, neo-Levantine menu is rooted in Shani’s core culinary values, the restaurant is wholly unique and original. For one thing, SHMONÉ is far more modestly-sized than Miznon or HaSalon — which feature grand proportions suitable for the after-hours dance parties that often erupt amid their tables. The restaurant has room for a mere 50 seats — far more intimate than most Eyal Shani outposts. “SHMONÉ will break all the rules about how people think about my restaurants,” says Chef Eyal Shani. “What’s really unique about SHMONÉ for me is that it’s such a small-sized restaurant. We see SHMONÉ as sort of a middle ground between the exuberance of HaSalon and our street food-styled restaurant, Miznon.”
Awards / Distinctions
20242023
