Lafayette is seeking an EXECUTIVE SOUS CHEF to join our hospitality family!
Lafayette is an everyday grand cafe 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. The Executive Sous Chef is at the forefront of culinary hospitality. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premises. This role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness, and sanitation. The Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy. 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, Carne Mare, Café Carmellini, Evening Bar, Westlight, Mister Dips, Leuca, Rec Pier Chop House, and Rye Street Tavern. This opportunity has tremendous growth potential within our growing hospitality family. Ideal Candidates Possess:
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 salary pay range for the position is $75,000 - $85,000.
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