Banquet Sous Chef

Chef Andrew Carmellini is seeking a Banquet Sous Chef to join the team at The Fifth Avenue Hotel .

Exquisitely and eclectically designed, The Fifth Avenue Hotel offers a realm of imagination to delight the senses in the energetic heart of Manhattan.

A Gilded Age landmark reimagined as a luxury destination, The Fifth offers thoughtful service with the utmost comfort and care, with exceptional cuisine by Chef Andrew Carmellini.

Welcome to a world of intimate ambience, elegance and charm.

Ideal candidates possess :

• Banquet / Event experience preferred
• Ability to complete shift work, as assigned, timely and thoroughly
• Have knowledge of cooking procedures, safety and sanitation
• Have experience on multiple stations in the kitchen
• Comfortable with preparing large quantities
• Support their fellow cooks
• Ensure quality and accuracy of products and dishes
• Are able to lift 25 lbs or more
• Prepare and execute key components of dishes

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 $80k - $85k annually.