This week in the New York restaurant job scene, it’s good to be a pastry cook, and everyone is opening a restaurant, especially if it’s part lounge. I know I am — aren’t you? Also, if you’ve dreamed of working for Danny Meyer, now’s apparently the time. Eleven Madison Park is looking for line cooks, pastry cooks, a sous chef, a host, and servers. And Tabla is in need of a line cooks and a server.
Up and coming restaurants include a new Catalan spot on Bond Street, a Zak Pelaccio venture in need of a chef de cuisine, a third Dos Caminos which will be in midtown and needs servers, a new French restaurant on Orchard street which also needs front-of-house staff, and a West Village Italian place whose ad cryptically boasts about its Iron chef:
Sous Chef needed for exciting new West Village Italian restaurant and wine bar.
Applicants should have a passion for Italian food and wine, be creative, energetic and pleasant to work with. Team leading skills a must. Three years experience required.
Great opportunity to be part of an opening team and work with a chef from “Iron Chef America”.
Forward resume via fax to 212-593-2281, Attention: Anne
You know if it was MARIO, it would say MARIO, so could this be a venture from Anne Burrell, his bleach-headed sous chef? Hmm?
(Read on for a new German place that will not hire Marcel Vigneron, a Django emergency, and a Japanese restaurant seeking a magician.)
A new “forward, rustic, quirky, humorous, stylish, slightly funky Weinstube/Restaurant in Manhattan” is looking for a chef soul mate. Marcel Vigneron types need not apply:
Chef! Are you out there? Bist du schon in NYC?
We are planning to open a forward, rustic, quirky, humorous, stylish, slightly funky Weinstube/Restaurant in Manhattan which will feature an extensive selection of wines by small artisinal producers particularly from Germany, Austria and Alsace. We are looking for someone whose cooking style will compliment our concept. Our ideal chef is talented and open minded, willing to explore and experiment, has a modern/rustic sensibility, an appreciation for simplicity and understands the possibility that German cuisine is not an oxymoron. Your idea of molecular gastronomy is pickling and smoking and your favorite foam is butter hitting a hot pan or the top of a tall glass of Kostritzer. Bonus points if Baden, The Palatinate, Tafelspitzsulze or Frankfurter Grune Sosse mean anything to you. Triple bonus points if you can break down a whole pig and not waste anything. Please have some New York restaurant experience. If you are interested in this opportunity, please email us your qualifications and tell us why. Thanks.
But there are opportunities for Marcel, should he relocate to New York. WD-50 needs a pastry chef, and Wylie did rave about Thundercat’s Blini with Kona Coffee Caviar…
Django seems to be desperate for pastry cooks:
Django Needs Pastry Cooks!!!!!!!!! (Midtown East)
Busy midtown fine dining restaurant seeks motivated and talented staff for PM pastry position. Experience in plating and production a must. Paid vacation, a beautiful kitchen and excellent work hours. Contact Chef Andrew ASAP
La Esquina is looking for a sous chef, Artisanal seeks a fromagier, Porchetta needs line cooks, BOLO needs a sous chef, Momofuku needs cooks, Maremma needs a sous chef and an assistant manager, and Ninja New York needs a magician:
JOB JOB JOB! Magician too!! (TriBeCa)
NINJA NEW YORK looking for some positions!
2.NINJA Server Assistant(Bilingual Japanese/English)
4.NINJA Receptioninst/Hostess(Bilingual Japanese/English)
1.Eligiable to work in USA.
2.Must have experience in the Restaurant industry.
This article from the Village Voice Archive was posted on February 8, 2007