OMG, Harold Dieterle is so cute! And he wants a sous chef with kitchen stamina for his new restaurant, Perilla! But he WILL NOT open your attachments. Also, he needs a pastry chef who focuses on “Seasonal New American Flavors with Global Accents,” an assistant manager.
Dieterle is hoping to fill all positions by the end of April. Perilla is set to open sometime in May or June at 9 Jones Street.
If you are hip, you are a new gastropub in the Gramercy area. Or somewhere Downtown. This is from the French Culinary Institute’s Job Menu:
Seeking talented, ambitious, responsible, quick, and skilled Line Cooks for
renown French chef’s new Downtown gastro-pub. All levels of experience
are welcome to apply. $12 to $14 per hour.
You can rat out your employee/co-worker who’s about to get the ax, and make $300. But where will you go when you die? Huh?
Cake Man Raven is expanding, and hiring associates and assistant managers. Learn red velvet from a master.
A “swanky new restaurant” is about to open and needs a pastry chef.
The Association to Benefit Children needs a lunch-lady to not make sloppy joe’s.
Pies ‘n Thighs needs a line cook who doesn’t mind a little chaos.