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Line Cook
Lafayette
380 Lafayette St, New York, NY, United States
Line Cook at Lafayette

Line Cook at Lafayette

LafayetteMore Info

Full Time • Hourly (Based on Experience)
Expired on Mar 10, 2018

Sorry, this job expired on Mar 10, 2018. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details
 Chef Andrew Carmellini's team is looking for friendly, hard-working LINE COOKS that are eager to learn in an energetic downtown environment.

LAFAYETTE is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan.

Ideal Candidates:
 
*Have excellent knife skills 
*Have knowledge of cooking procedures, safety and sanitation 
*Have experience on multiple stations in the kitchen 
*Are able to lift 25 lbs or more 
*Prepare and execute key components of dishes 
*Ensure quality and accuracy of products and dishes 
*Support their fellow cooks

Benefits: We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Education Classes and Referral Reward Program.

.........................................
NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants helmed by award-winning chef Andrew Carmellini and his partners Josh Pickard and Luke Ostrom. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Leuca, Westlight and Mister Dips.

View Job Description

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Upscale Casual

Part of NoHo Hospitality Group

Lafayette is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.

Chef Andrew Carmellini is joined by Chef de Cuisine Brian Nasworthy, Pâtissière Tyler Atwell, and Boulanger James Belisle in the kitchen. Our beverage team offers a list of vin de campagne, cocktails, apéritifs and craft beers. The main dining room, bakery and two private dining suites are housed inside an iconic landmark NoHo building originally designed by Henry J. Hardenbergh. Designed by Roman and Williams, the interiors are a cinematic landscape rooted in traditional brasserie style with new and natural touches like mahogany floors, spontaneous murals, towering arched windows overlooking the street and honey and blue-tiled columns that define intimate spaces. Our rotisserie counter is displayed right at entry, and the bakery stays open late for perusing après dinner.

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