Required Years of Experience
2 years
Job Details
Join Chef Harold Moore’s Team at Café Commerce at 964 Lexington Avenue, New York
We are seeking passionate, enthusiastic, and creative culinary professionals who have a profound interest in food and wine, a strong desire to build culinary knowledge, and a drive to meet the highest standards in our profession.
The ideal candidate has a commitment to excellence, works well in a team environment, and has a desire to learn and grow under one of the most renowned Chef's and culinary brands in the country. Join our team today and build on your career tomorrow!
Responsibilities:
- Must have a strong sense of urgency be able to deal with staff and guests in a courteous and professional manner.
- Engage with guests in a friendly manner
Preferred Qualifications:
- 2 years’ experience in a qualified restaurant
- A passion for hospitality, food and beverage, and the guest experience
- Written and verbal comprehension of English language
- Team oriented
- Fine Dining experience a plus
Compensation Details
Compensation: Hourly ($11.00) plus tips
Required Skills
Strong Sense of Urgency
Ability to Work Under Pressure
Customer Service
Strong Communication Skills
Menu Knowledge
Customer Service Orientation
Willingness to Accept Feedback
Willingness to Receive Feedback
Read more
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Executive chef and owner of Café Commerce, Harold Moore has climbed the elite New York City restaurant ladder at a pace that indicates undeniable tenacity and an unyielding passion for the business of food.
Moore abandoned his traditional liberal arts education in favor of the Culinary Institute of America, but not without a few sideways glances from his conventional parents. Still he persevered, knowing that there was something to this cooking thing that he needed to explore.
When it came time for Harold to secure his externship, he marched into the kitchen at Alfred Portale’s Gotham Bar and Grill and was greeted by Portale himself, who had long since denounced the practice of hiring externs and told Harold as much. Desperate to find a position, Moore asked Portale for advice. That marked the beginning of an extraordinary journey through some of the most well-respected kitchens in New York City.
“Go to Daniel,” Portale said. Thus began a three year run of working in Daniel Boulud’s restaurant, working his way from unpaid extern to Entrementier to Sous-Chef. Moore was invigorated by the intensity of Boulud’s kitchen and he became, as so many professional chefs do, addicted to the pace and the demands of it.
From Daniel, Harold went to work for Jean-Georges. After time at both Jean-Georges and as a sous chef at Mercer Kitchen, Moore returned for one last stint with Daniel Boulud before landing his first Executive Chef post at Montrachet. Following Montrachet, Moore went on to earn a Michelin star while working alongside Wayne Nish at March.
Moore’s approach to food is characterized by humility and respect for his patrons. He presents an accessible menu with no mysteries or obscurities. But that is not to say that complexity and technique are not evidenced in his cooking. He aspires to “cook what people want to eat.” When asked how he knows what that is, he offers a multi-tiered answer: “I think of my parents, who are straightforward and unpretentious. Then I think of everything I have learned from great chefs like Daniel. Then, of course, I think of the sophisticated New York audience.”
Moore also has a strong commitment to the value of apprenticeship. Having been well-mentored in his early years, he makes a point of sharing those lessons with those who work for him in his own kitchen. “I learned from Daniel, who learned from Roger Vergé, Georges Blanc and Michel Guérard, who learned from their mentors. I have a responsibility to that history and tradition.”
