Job Description
Chef Andrew Carmellini is seeking an experienced BUTCHER to join him at Carne Mare at Pier 17 in the Seaport District of Manhattan!
Carne Mare is a new, state of the art Italian chophouse by Chef Andrew Carmellini located at the Seaport District.
Ideal candidates possess:
- Experience with cutting all meats and fish.
- Have excellent knife skills
- Manage the station from start to finish
- Be a team player. Support and assist your fellow team members whenever possible
- Have knowledge of cooking procedures, safety and sanitation
- Communicate problems and ideas to the Chefs
- Problem solve and guide team to success
We offer Medical, Dental, and Vision benefits for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Baltimore, Detroit and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, The Dutch Nashville and Carne Mare Nashville. The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $15 - $20 per hour. More detail about Carne Mare part of NoHo Hospitality Group