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 reimagined old-world sensibilities for the modern-day New York clientele. Since 2003, under the culinary vision of Chef Iacopo Falai, the group has thoughtfully expanded into a collection of iconic destinations with its three brands — Sant Ambroeus, Casa Lever, and Felice — now spanning 25+ restaurants across Manhattan, the Hamptons, Palm Beach, Aspen, Connecticut, Milan, and Paris, with continued growth ahead.
We are looking for culinary talent who are passionate about hospitality, have a strong affinity for high-quality Italian cuisine, and thrive in a dynamic work environment. We are interested in meeting strong back-of-house individuals who are open to working at any of our restaurant locations across our 3 brands.
An In-Person Open Call is scheduled for the following Back-of-House job vacancies:
-Executive Chef ($100-$150k)
-Chef de Cuisine ($80-$100k)
-Sous Chef ($70-$90k)
-Line Cook ($17-$27/hr)
-Prep Cook ($17-$20/hr)
-Salad Cook ($17-$23/hr)
-Pastry Cook ($17-$24/hr)
-Pasta Cook ($17-$26/hr)
-Dishwasher ($17-$18/hr)
WHERE:
Sant Ambroeus Brookfield is located at 230 Vesey St, New York, NY 10080
WHEN:
Tuesday, November 10th from 2:30pm – 5:30pm
*When you arrive at the restaurant, please let the host know you are there for the culinary open call.
Additional Information:
Benefits and Perks
• Medical, Dental, and Vision Insurance
• Paid Time Off
• Discounts at our restaurants and products
Compensation Details
Compensation: Hourly ($17.00 - $27.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Culinary Expertise
Team Collaboration
Adaptability
Attention to Detail
Time Management
Creativity in Food Preparation
Ability to Work Under Pressure
Strong Work Ethic
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.
