Required Years of Experience
2 years
Job Details
SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, and Felice with 29 restaurant locations in Manhattan, Southampton and East Hampton, NY, Florida, and Aspen.
We are looking for back-of-house prep cooks, line cooks, and dishwashers who are passionate about hospitality, have a strong affinity for high-quality Italian cuisine, and thrive in a dynamic work environment.
An In-Person Open Call is scheduled for the following Back-of-House job vacancies:
-Line Cooks ($22 - $24/hr)
-Prep Cooks ($18 - $20/hr)
-Dishwashers ($16.50-$17/hr)
WHERE:
Sant Ambroeus Brookfield is located at 230 Vesey St, New York, NY 10080
WHEN:
Wednesday, November 12th from 2:30pm - 4:30pm
Thursday, November 13th from 2:30pm - 4:30pm
*Please note, we are looking to hire prep cooks, line cooks and dishwashers for several of our New York City Sant Ambroeus locations. If interested, please arrive at the open call with a copy of your resume.
Additional Information:
Benefits and Perks
• Medical, Dental, and Vision Insurance
• Paid Time Off
• Discounts at our restaurants and products
#sabf
Compensation Details
Compensation: Hourly ($16.50 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Ability to work in a fast paced environment
Teamwork
Attention to Detail
Adaptability
Time Management
Communication Skills
Customer Service Orientation
Problem Solving Skills
Read more
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Part of SA Hospitality Group
Sant Ambroeus offers its heritage of Milanese hospitality and coffee culture downtown. A meeting place with a mixture of Milanese tradition and classic New York elegance for both neighborhood families as well as professionals to gather all day long.
The espresso and cappuccino bar remains an institution due to its addictive cornetti, famous gelato, and homemade cakes and cookies.
The restaurant’s formal dining area showcases a menu of Italian dishes, curated by Chef Iacopo Falai, with an emphasis on Milanese cuisine. A section on the menu is dedicated to pasta, featuring dishes such as Tonnarelli Cacio e Pepe and Fettuccine alla Bolognese. In addition to the Sant Ambroeus classic appetizers, there will be a seasonal Verdure section selected from local farms, as well as local meats. Fish offerings will range from Sogliola di Dover, flown in from Normandy in the western part of France, to Branzino from the Mediterranean Sea.
