Banquet Sous Chef
Chef Andrew Carmellini's BOH team is seeking a BANQUET SOUS CHEF to join them at RYE STREET TAVERN!
Rye Street Tavern, an American restaurant located in the exciting new Port Covington development, is in partnership with Sagamore Spirit Distillery, a 15-time Award-Winning Rye Whiskey distillery.
During Baltimore's industrial era, corner taverns were a prominent staple in the city of neighborhoods serving as gathering places where locals and visitors alike would go to quench their thirst, exchange stories, and enjoy Maryland comfort cuisine. Today, patrons can expect the same culinary camaraderie at Rye Street Tavern. The restaurant will offer Chef Andrew Carmellini's spin on classic, southern-inspired American fare at a destination for true American spirit, located next door to the Sagamore Spirit Distillery.
- 2-3 years experience as a Banquet Chef.
- A professional and polished approach to leadership in a busy atmosphere.
- Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
- Excellent verbal and written communication skills.
- DOH Food Protection certified.
We offer medical, dental, and vision benefits after 90 days of employment for full-time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Education Classes and Referral Reward Program.
NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants helmed by award-winning chef Andrew Carmellini and his partners Josh Pickard and Luke Ostrom. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Cafe & Bakery, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips and Leuca