Server

Chef Andrew Carmellini is seeking SERVERS to join him at Carne Mare located on the Seaport's Pier 17, the two-story space by Martin Brudnizki Design Studio offers striking views of the Manhattan waterfront and the Brooklyn Bridge. The ground floor features ample seating indoors and out, a wrap-around bar, and a wood-fired oven. A grand staircase spirals up to a handsome, banquette-filled dining room and open chef's kitchen.

Carne Mare is an Italian chophouse by Chef Andrew Carmellini offering prime cuts of steaks, fine seafood, and Italian specialties. The menu by Chef Carmellini and Chef della Cucina Brendan Scott begins with fine seafood, cocktails, oysters, traditional antipasti, salads and carpaccio. Entrées include housemade pastas, seafood and, of course, the main attraction: prime-aged beef, wagyu and prime rib, served with a selection of steakhouse contorni.

Ideal candidates possess:
*Have at least 2 years of fine dining service experience.
*The ability to function comfortably in a high volume/fine dining environment.
*Positive attitude and strong work ethic with the mentality of a team player.
*Great communication skills.
*Have a general food and wine knowledge.

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 and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’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, 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, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $17.00 per hour plus tips, less credit.