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Commis Chef
Brand: Maialino
Req#: 496204
Updated: 12/09/2019
Job Type: Full Time
Location: Maialino / Gramercy Park Hotel (2 Lexington Ave.)
Category: BOH Savory
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Job Description

Make a meaningful impact as a Commis Chef with Maialino!

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, The Modern, Marta and Porchlight to name a few!

  


We are a Values-Driven Company that is committed to creating great work experiences for our people with lots of growth opportunities for advancementStarting pay rate is $18 and varies based on experience

As a valued member of our team, you will have access to the following benefits:

  • Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first
  • Sense of urgency and comfort in a fast-paced environment
  • An understanding of Department of Health food safety standards
  • Strong communication and listening skills
  • Ability to stay positive and calm under pressure
  • Restaurant kitchen production background
  • Product ordering, preparation and execution
  • Production of restaurant stocks, sauces and braises
  • Maintaining quality control and proper rotation of all product in house
  • Maintaining sous-vide program
  • Market ordering and building relationships with the farmers
  • This position requires availability M. through F., hours ranging between 7 AM to 7 PM depending on needs of the production schedule
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