Pastry Cook

Chef Andrew Carmellini is seeking a  PASTRY COOK  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: *Have excellent baking skills. *Have experience on dessert stations in the kitchen. *Are passionate about hospitality, pastry and baking. *Prepare and execute key components of dishes while ensuring quality and accuracy. *Enthusiasm and a strong work ethic. *Are able to lift 25 lbs or more. *Support their fellow cooks. Benefits:   We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, 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, Detroit, Baltimore 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, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue 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 $18 - $20 per hour. 

Created: 2024-10-31