Required Years of Experience
5 years
Job Details
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Minimum 2+ years in upscale à la carte Italian or Mediterranean restaurant
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Solid experience in at least TWO of the following stations:
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Grill
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Pasta
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Crudo
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Experience with Neapolitan-style pizza (hand tossed) is a strong plus
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Comfortable working in a tight, high-volume kitchen with precision and speed
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Must be comfortable working full service on your feet and lifting up to 50 lbs repeatedly.
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NYC DOH Food Protection Certificate (mandatory)
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Clear communication in English and Spanish
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Clean, organized, disciplined work habits
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Strong sense of urgency
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Ability to handle service pressure without losing composure
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Team player with leadership potential
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Long-term mindset
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Stable 5-day schedule (~35h/week) - Dinner Shift: from 3pm to 11pm
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Structured kitchen
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Opportunity to grow within a 3-restaurant group
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Real path toward leadership for the right person
If you’re looking for “any job,” this is not it.
If you’re looking to sharpen your craft and grow into a leadership role then we should talk.
Send resume + brief message describing:
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Your strongest station
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Your current availability
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Your NYC DOH certificate status
Compensation Details
Compensation: Hourly ($23.00 - $25.00)
Benefits & Perks: Paid Time Off
Required Skills
Ability to Work Under Pressure
Time Management Skills
Adaptability in a Fast Paced Environment
Attention to Detail
Physical Stamina and Strength
Effective Communication Skills
Collaboration skills
Leadership Potential
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Milanese-born Brooklyn restaurateur, Edoardo Mantelli, has long admired the Viennese-style cafes of fin-de-siècle Milan and the cultural influence they had on his native city. In Saraghina Caffé, he’s lovingly recreated the sense of grace and grandeur found in these beloved institutions, where heated exchanges about the origins of the Negroni were cooled by a refreshing Spritz (Campari, per favore, not Aperol).
More than places to stop for a drink, these caffè were cultural hearts of their neighborhoods, where poets and artists would find their next inspiration while nibbling on well-aged prosciutto di Parma.
