Required Years of Experience
2 years
Job Details
Wayan NYC, by Cedric Vongerichten, offers Indonesian cuisine with a modern French flair, in a sleek space warmed by teak paneling, lush plants, and whitewashed brick. The unique and varied menu combines seasonal products and savory Southeast Asian flavors.
https://www.wayan-nyc.com/
FULL TIME: LINE COOK:
Wayan is looking to hire FULL TIME Line Cooks to join our growing family. This person will be responsible to work as an efficient, and organized team member in a fast paced environment.
Payment: Hourly, 40 hours/week expected
Ideal candidate should possess:
- 1 - 2 Year Line Cook Experience
- Flexible Schedule
- Ability to work within an ever shifting environment
- Openness to Training and Teamwork
- Bi-Lingual Applicants are a plus
- A Love of Food
- Organized, Detail Oriented, Precise, Punctual, Reliable - a must
Please send relevant materials below ASAP to: [email protected]
- Resume/CV
- Cover Letter
Wayan NYC, is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.
Compensation Details
Compensation: Hourly ($18.00 - $22.00)
Required Skills
Ability to work in a fast paced environment
Team Collaboration
Adaptability
Willingness to Learn
Attention to Detail
Time Management
Strong Work Ethic
Communication Skills
Read more
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Part of CV Restaurant Group
Chef Cédric Vongerichten loves the picturesque streets of Nolita, which is why he chose this vibrant Manhattan neighborhood as the location for his new restaurant. Wayan offers Indonesian cuisine with a modern French flair, in a sleek space warmed by teak paneling, lush plants, and whitewashed brick. The unique and varied menu combines seasonal products and savory Southeast Asian flavors. Wayan’s showpiece bar turns out innovative cocktails highlighting ingredients inspired by the region. The cozy dining room, with its soothing tones, recessed lighting, and authentic carvings, promotes the sharing of food and conversation.
Wayan is Cédric’s first solo venture, after partnering with his father, Chef Jean-Georges Vongerichten, on eateries in New York and Jakarta. The restaurant’s name reflects this fact. In Balinese culture, each person receives one of four names based on birth order. Wayan is the name given to the first-born child—or, in this case, to the chef’s first independent culinary effort.
