Sous Chef
Carne Mare
89 South St, New York, NY 10038, United States
Full Time Salary ($65k - $80k)
Expires: Aug 25, 2025
59 people viewed
Required Years of Experience
3 years
Job Details
We are seeking a SOUS CHEF to join Carne Mare at Nashville.
Ideal candidates possess:
*3-5 years experience as a Sous Chef or Chef de Partie, preferably for a fine dining restaurant group.
*Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
*A professional and polished approach to leadership.
*Excellent verbal and written communication skills.
*The ability to comfortably lead a team in a busy atmosphere.
*DOH Food Protection certified.
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, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe's Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Cafe Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue 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.
Compensation Details
Compensation: Salary ($65,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Leadership Skills
Culinary Expertise
Team Management
Culinary Creativity
Adaptability in Fast Paced Environments
Attention to Detail
Problem Solving Skills
Creativity in Menu Development
Gallery
2 more
Carne Mare
89 South St, New York, NY 10038, United States
Full Time Salary ($65k - $80k)
Expires: Aug 25, 2025
59 people viewed
Required Years of Experience
3 years
Job Details
We are seeking a SOUS CHEF to join Carne Mare at Nashville.
Ideal candidates possess:
*3-5 years experience as a Sous Chef or Chef de Partie, preferably for a fine dining restaurant group.
*Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
*A professional and polished approach to leadership.
*Excellent verbal and written communication skills.
*The ability to comfortably lead a team in a busy atmosphere.
*DOH Food Protection certified.
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, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe's Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Cafe Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue 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.
Compensation Details
Compensation: Salary ($65,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Leadership Skills
Culinary Expertise
Team Management
Culinary Creativity
Adaptability in Fast Paced Environments
Attention to Detail
Problem Solving Skills
Creativity in Menu Development
Gallery
2 more
Job ID: 489535896
Originally Posted on: 8/15/2025
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