By Bryan Lass
What is an artisan bartender? “Although you’re a “cocktailian” type, you don’t think of yourself as a “bar chef” because that would be exhausting. You’re a humbler type who prefers to be thought of as a bartender. You are not a drink-snob who whines or makes fun about what people might order.” Oh.
Prospect Heights’ Flatbush Farm needs a line cook.
David Chang is hiring cooks at all levels for the soon-to-be relocated Momofuku Noodle Bar. Try to keep this straight, now: Where the noodles were, there will be Momofuku Ko, and for the newest endeavor, Chang needs some cooks as well. Ko will have 14 seats and should open in early winter.
A new “adventurous American” restaurant is coming to Madison Avenue between 27th and 28th. They’re looking for cooks and servers.
A new restaurant is opening on Cortelyou Road, Ditmas’ restaurant row, and they’re staffing up now.
A new Southern restaurant/bar (that’s always a good sign) is opening on the Lower East Side. They’re looking for a sous chef and some cooks.
Jean-Georges needs a new sommelier.