Baker
Job Details
Chef Andrew Carmellini and Chef James Belisle are seeking BAKERS to join the team at LAFAYETTE Grand Café and Bakery in NoHo.
Lafayette is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan.
Open morning, noon and night, the space houses a 160-seat dining room, rotisserie bar, two private dining suites and an all-day boulangerie-pâtisserie.
Ideal Candidates :
- Prior baking experience including mixing, shaping and baking dough.
- Passion for baking and a strong work ethic.
- The ability to ensure quality & accuracy.
- The ability to lift 25 lbs or more.
Benefits :
We offer medical, dental, and vision benefits for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, TransitChek, 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, Detroit 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, The Dutch Nashville and Carne Mare Nashville.
The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, 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.
Sous chef
Job Details
Lafayette is seeking an SOUS CHEF to join our hospitality family!
Lafayette is an everyday grand cafe and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan.
Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.
The Sous Chef is at the forefront of culinary hospitality. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premises.
This role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness, and sanitation.
The Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy.
This opportunity has tremendous growth potential within our growing hospitality family.
Ideal Candidates Possess :
- 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.
Benefits :
We offer medical, dental, and vision benefits for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits 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, Detroit 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, The Dutch Nashville and Carne Mare Nashville.
The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, 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.
Pastry Cook
Job Details
Chef Andrew Carmellini team is looking for passionate, hard-working PASTRY COOKS to join them at LAFAYETTE Grand Café and Bakery in NoHo.
LAFAYETTE is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan.
Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.
We are looking for both AM and PM Positions*
Ideal Candidates :
- Working knowledge of and / or passion for classic French pastry traditions and techniques.
- Have excellent baking skills.
- Have experience on dessert stations in the kitchen including plating, production and events.
- Prepare and execute key components of dishes while ensuring quality and accuracy.
- Enthusiasm and a strong work ethic.
- Are able to lift 50 lbs or more.
- Support their fellow cooks.
Benefits : We offer medical, dental, and vision benefits for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Transit Card 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, Detroit 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, The Dutch Nashville and Carne Mare Nashville.
The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, 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.