This employer is willing to help successful applicants obtain a work permit.
Applicants to this position must reside within a 90 mile radius of the property.
You wow folks with your passion for American contemporary cooking, slow food and seasonal recipes. You have impecable taste buds and believe that seasoning and simplicity trump overplated, overly complicated dishes. You dream of owning your own small, quirky restaurant where you are in charge of the menu, the music, the "look" and the front of house staff. You have at least four years of experience in a New York restaurant emphasizing farm-to-table and locally-sourced cooking. You know how to butcher a whole animal (or are at least willing to learn--we will send you to the class in Kingston)!
You have at least 7-10 years of culinary experience in how to control food costs and manage kitchen labor. You can bring a small team of like-minded cooks to help you execute your vision. You have a culinary school degree (you might also have an art school or literary background, which bring a lot to the table).
You understand NYC health department rules and regulations and can enforce them. The Chef is responsible for ensuring that all menus coming from the kitchen honor American culinary traditions (best fried chicken, snout-to-tail specials, line-caught fish, seasonal pies and desserts) with regard to quality, consistency, eye appeal, taste and food cost.
The Chef is expected to provide training for all staff; meet quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. This is a position that for the right candidate could lead to an ownership position, as we expand. Please send us a cover letter that talks about your passion for food and why you would be a great candidate, along with a resume of course.