Vaucluse is a stylish brasserie with a distinctive New York vibe featuring the cuisine of acclaimed chef, Michael White. Located on the Upper East Side, Vaucluse offers its guests a balance of approachable, classic and innovative dishes that draw inspiration from the rich history of French cuisine. Under the leadership of Chef de Cuisine, Arthur Lee , and Director , David Schneider , Vaucluse strives to provide superb cuisine and seamless service through teamwork and execution.
We are looking for seasoned employees who share our passion for food, wine, and superior service. This is a great opportunity to work with some of the industry's leading figures and be part of a growing and innovative company.
- Work the line through busy services
- Keeping a clean and organized work station
- Making sure station is stocked before and after each shift
- One or more years of line experience in a NYC restaurant
- Candidates should be highly organized, efficient, and be able to work precisely
- Willingness to learn and take direction from Chef
- Considerable working knowledge of food preparation
- Culinary/College degree a plus
We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Vaucluse team, please submit your resume. Attachments that cannot be opened will not be considered.
Altamarea Group is an Equal Opportunity Employer.
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Part of Altamarea Group
Vaucluse is a stylish brasserie with a distinctive New York vibe. Altamarea Group welcomes you to experience its first foray into French cuisine through impeccable food, provocative drinks, and an alluring, vibrant restaurant. Vaucluse is a celebration of the uniquely spirited Provençal joie de vivre.
Chef Michael White, joined by Executive Chef Jared Gadbaw (of Marea acclaim), has created a menu embracing a variation of traditional French culinary sensibilities fine-tuned to the urban palate. The Vaucluse menu features a balance of approachable, classic and innovative dishes as well as daily specials that draw inspiration from both the rich history of French cuisine and the ease and simplicity of Mediterranean fare. The menu, which includes a raw bar, hors d’oeuvres, seasonal produce compositions, handmade pastas, expertly prepared meats and fish, dishes pour deux, and rotating daily specials, is complemented by a collection of breads baked in-house daily.
Vaucluse, located in the heart of Upper East Side in Manhattan, features two spectacular main dining rooms connected by an elegant yet comfortable bar and lounge as well as two private dining rooms. Fashioned by Meyer Davis, the restaurant beautifully integrates contemporary design elements with the natural grace of the emblematic South of France farmhouse.