Line Cook

Chefs Andrew Carmellini's team is looking for friendly, hard-working LINE COOKS to join them at BAR PRIMI, our Italian pasta shop on the border of NoHo and the East Village.

Ideal Candidates:
*Have excellent knife skills
*Have knowledge of cooking procedures, safety and sanitation
*Have experience on multiple stations in the kitchen
*Are able to lift 25 lbs or more
*Prepare and execute key components of dishes
*Ensure quality and accuracy of products and dishes
*Support their fellow cooks

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Educational Courses and Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Baltimore and Detroit including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Little Park, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, Rye Street Tavern, San Morello, Evening Bar, The Brakeman and Penny Red's. The team runs food and beverage operations in six hotels, including The Greenwich Hotel, AKA Tribeca, The William Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.

Chefs Andrew Carmellini's team is looking for friendly, hard-working LINE COOKS to join them at BAR PRIMI, our Italian pasta shop on the border of NoHo and the East Village.

Ideal Candidates:
*Have excellent knife skills
*Have knowledge of cooking procedures, safety and sanitation
*Have experience on multiple stations in the kitchen
*Are able to lift 25 lbs or more
*Prepare and execute key components of dishes
*Ensure quality and accuracy of products and dishes
*Support their fellow cooks

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as 401(k), Paid Time Off, Employee Dining Discount, Zip Car Discount, Spa Discount, TransitChek, Corporate Fitness Program, Continuing Educational Courses and Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Baltimore and Detroit including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Little Park, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, Rye Street Tavern, San Morello, Evening Bar, The Brakeman and Penny Red's. The team runs food and beverage operations in six hotels, including The Greenwich Hotel, AKA Tribeca, The William Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.