Amusement Park: Little Park excites, delights & seeks talent

 Little Park - Duck

It's no secret restaurant industry veteran and Executive Chef Andrew Carmellini and Co. are masters at crafting beautiful dining experiences, from the stylish interiors of their concepts to the exquisitely composed plates on the tables. Their latest endeavor, Little Park, located inside of the Smyth Tribeca hotel, boasts a clean and natural aesthetic design mirrored by Chef Min Kong's seasonal farm to table menu. Highlights include:

  • Beetroot risotto infused with beets topped with golden beet coins and fennel flowers
  • Thin ravioli filled with black kale served with a velvety squash sauce
  • Dry aged duck-breast entrée with super crisp skin and a drizzle of glossy concord grape sauce (pictured above)
  • Spatchcock chicken with speckles of mustard and freekeh
  • Cinnamon-toast ice cream for dessert

If that weren't enough, Carmellini and his partners Luke Ostrom and Josh Pickard also are responsible for the hotel's cocktail lounge; Evening Bar. It's a sexy cocktail bar decorated by a mural of Tribeca history by artist Matthew Benedict. Anne Robinson, of PDT fame, designed the drink menu, which aims to work in tune with the seasonal, organic theme of the restaurant.

Little Park has been recently featured on Tasting Table, Gothamist, Tribeca Citizen & Grubstreet, which ranked it number two on it's power rankings. This restaurant is all the buzz and they are currently seeking Bartenders, HostsServers & Line Cooks. For more information, click here.

More images below:

Employment & Eats: Pier A Harbor House Opens to the Public

Pier A Harbor House

PIER A HARBOR HOUSE 22 Battery Place (at West Street) 

3 years and 18 million dollars later, Harry and Peter Poulakakos have opened their massive 28,000-square-foot Harbor House restaurant complex inside of Pier A at Battery Park. The prolific restaurateurs have 10 projects below Chambers Street including the James Joyce homage Ulysses Folk House and the Irish gang-themed Dead Rabbit.

They took control of this run-down landmark back in 2011 with plans to open a multi-level restaurant, complete with private dining rooms, picnic tables, and everything in between.

Pier-A3
As reported by the Tribeca Citizen, the casual first floor of the Harbor House, which soft opened this week, will be open daily from 11 a.m. to 2 a.m. The menu includes typical pub fare with an emphasis on seafood.The first floor features a nautical design complete with pipes from steamship engine rooms.  It also houses a beer hall measuring about the length of a football field with an open kitchen located in the middle. Both old style European brews and contemporary beers are being served. It has 400 seats indoors and almost the same amount on the decks overlooking New York Harbor.
The iconic clock tower has been repaired and restored.  The second-floor dining room is split into four, named for a maritime police boat, a firefighter patrol boat, the nearby Lady Liberty and W.R. Grace, the mayor who signed off on the pier. These rooms were serve as formal dining rooms and bars, and private room. It is scheduled to open in early 2015. The third floor will provide an event space reserved for community gatherings which also overlooks the harbor.
Pier A currently has front of house & back of house opportunities available. To view what positions are open click here. Check out more photos of the new space below:

Who's Hot, Who's New & Who's Hiring: Featuring Florian Cafe, Via Carota, Montmartre, Lafayette & Dirty French

A few friends of Harri have been highlighted recently by the likes of Eater, Tasting Table and the New York Times. Find out what people are saying about Florian Cafe, Via Carota, Montmartre, Lafayette & Dirty French.

Via Carota 51 Grove St, New York, NY 10014

Image by Dina Litovsky

Chef-owner power couple Jody Williams and Rita Sodi, recently held a small gathering before the official opening of their latest concept Via Carota, a low-key Italian spot on Grove Street. About 100 friends, family members and staff were invited to baptize the new space. “We always cook for people we don’t know,” Sodi says. “So it was very nice to cook for our friends.”

The Menu consisted of food was described by Williams as "universal and hearty: things that we love, while also celebratory". Williams also noted that they didn't want to do "anything too boring, like a block of cheese." They were strictly against having a buffet. "It’s no fun to be in line and watch everybody eat all the food and leave you nothing.”

The evening featured 6 courses (view the full menu below), Aperol spritzes and Americanos and even a live performance by the Baby Soda Jazz Band.

Via Carota Private Event Menu:

Salt-baked branzino

Grilled quail with pancetta and grapes

Roasted fennel

Spaghetti aglio e olio

Whole roasted pears in red wine and cinnamon

Classic zabaglione

Via Carota is about to open. If you'd like to become a part of their team, current openings include: Bartender, Server, Sous Chef & Line Cook. Apply here

[Featured on Grubstreet]

Florian 225 Park Avenue South New York, NY

Florian

The first new concept in years from Shelly Fireman, creator of Trattoria Dell’Arte and Cafe Fiorello. Florian will feature antipasti and Mr. Fireman’s own sculptures in the former Park Avalon spaceThere's also a sculpture of a large woman called "Miss Hospitality" and a gold painted "Selfie Chair". Guests are encouraged to take pictures of themselves and the statue.

The menu is similar to the one at Fiorello. It boasts an extensive selection of antipasti, along with thin crust pizzas and house-made pastas. Breakfast is not being served at the moment but it will be added soon.

Current openings include: Barback, Antipasto Server, Host/Hostess, Server, Line Cook & Food Runner. Apply here

[Featured in the NY Times]

Montmartre 158 8th Ave, New York, NY 10011

Montmartre

Montmartre is a contemporary French-inspired bistro located in Chelsea. Chef & Owner Michael Toscano shares his distinctive take on French classics throughout the menu, highlighting favorite bistro fare interpreted through his emphasis on seasonality, sourcing and technique.

Montmartre recently made Tasting Table's 10 Best Steak Frites in New York City list. Montemartre's steak frites were described by Tasting Table as:

"Tied up, cooked sous-vide, then seared to order, ensuring even doneness every time. It's a bit of a cheat, but the meat's tasty enough that we're not complaining."

Montemartre is currently seeking a Beverage Director. Apply here

[Featured on Tasting Table]

Lafayette 380 Lafayette St, New York, NY 10012

Lafayette Restaurant

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. The 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 and some signatures.

Lafayette also made Tasting Table's 10 Best Steak Frites list. It's offering was described by Tasting Table as:

"Grilled strip with crisp, thin-cut bistro fries in an enlightened bistro setting: There's very little to argue with here."

Current employment opportunities include: Baker, Pastry Cook & PM Captain. Apply here

[Featured on Tasting Table]

Dirty French 180 Ludlow St, New York, NY 10002

Dirty French

The product of Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick, Dirty French remains one of the hottest restaurants in NYC. It prides itself on taking its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors.

The NY Times recently spotlighted this concept in it's article about the revival of French Brandy in the New York restaurant scene. Thomas Waugh, the director of bar operations, is trying to bring back the "faded tradition of an after-dinner glass of brandy." Dirty French offers seven Cognacs, 11 Armagnacs and two types of Calvados by the glass. Waugh has said that customers have been responding well.

If you'd like to join the team at Major Food Group, Dirty French is currently seeking Food Runners and Line Cooks. Apply here

[Featured in the NY Times]


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Grand Openings & Grand Opportunities

opportunity Fall is officially the season of change and with the crisp weather, no longer being on daylight savings time New York City welcomes a slew of new restaurant openings.  We've highlight some of the very best below along with the opportunities available at each concept.

What's better than working at a hot, new restaurant (or a revitalized classic for that matter)? Check out the list below.

Rainbow Room 30 Rockefeller Plaza NYC

Rainbow Room

Originally opened in October 1934, October 2014 saw the reopening of the renovated and revamped Rainbow Room. The venue offers impeccable service and refined contemporary cuisine, reinforcing its standing as a quintessential New York venue. Guests are transported by world class dining, entertainment and dancing, all set within the most elegant and elevated space in New York. The views alone are breathtaking, but the landmark design and grandeur of the room are equally unmatched.

The Rainbow Room is open for Sunday brunch and for a la carte dining and entertainment on Monday evenings. The Rainbow Room has various Front of House & Back of House positions available. For more information, click here.

Park Avenue Autumn 360 Park Ave South, NYC

Park Avenue Autumn

The acclaimed restaurant Park Avenue Autumn has returned to the Nomad neighborhood of Manhattan, just in time to herald the season’s arrival. This casual, accessible version of the classic concept brings to life the seasonal premise of the restaurant with a physical design, cuisine, and beverage program that completely change with the season.

Park Avenue alumni Zene Flinn and Benkei O’Sullivan (Frankie’s Spuntino, ABC Kitchen) collaborated to create the autumn-inspired menu that transitions from the celebrating the last of summer’s produce to focusing on techniques like roasting and braising. Autumn dishes include The Autumn Haystack Salad with Crispy Shrimp, Halibut with Black Truffles and Briche-Crusted Poached Egg, and Pork Chop Schnitzel with Pear-Rosemary Mostarda and Capers. Other summer favorites make appearances, like Fig Carpaccio with Hoja Santa Goat Cheese and Smoked Almonds and Tarte Flambée for Two.

There is a Line Cook position currently open. If you'd like to apply, click here.

Kappo Masa 976 Madison Avenune, NYC

Kappo Masa

Adjacent to Gagosian Gallery on Madison Avenue, Kappo Masa is a collaboration between renown chef Masayoshi "Masa" Takayama and art dealer, Larry Gagosian. Kappo Masa offers a dining experience that is sophisticated yet relaxed, featuring fresh, modern Japanese cuisine. There are currently openings for Front of House positions: host, server & bartender. Click here to apply on Harri.

 


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Harri's Hospitality Industry Tips & Tricks for Employers

Harri-Tips-&-Tricks-v2

For the second installment of our Tips & Tricks series, Harri member Christine Black shares advice for employers sourcing talent in the hospitality industry. Christine originally came to Harri as a job seeker and now she’s a hiring manager at Gigino Trattoria, an Italian staple located in Tribeca, NYC.

In the previous installment of this series, Christine shared tips and tricks for job seekers on Harri seeking employment opportunities in the hospitality industry. This time around, our interview with Christine centers around employers in the hospitality industry finding talent on Harri.

Christine B. Harri Portfolio

What was the deciding factor to use Harri to hire employees at Gigino Trattoria?

We were originally using Craigslist and we weren't getting the quality candidates we were looking for. People were not showing up for open calls, not returning messages and they were no shows for on the job training. It was frustrating to say the least.

I told the owners about Harri and how it is a solution which is less expensive than Craigslist and much easier to screen and hire with. They gave me the green light to use it.

How was your hiring experience with Harri?

"Hiring for our restaurant normally took a few weeks. With Harri, it only took a few days. It's a lot easier to keep track of candidates through Harri than with email. It was also easier to communicate who was coming in to interview to my colleagues by forwarding Harri portfolios."

We posted our openings and had a great response. Most candidates we found through Harri were excellent and all of them showed up to interview. A lot of the people we hired through Harri have undergone training and still work with us.

How does Harri compare to other hiring platforms for the hospitality industry?

Harri is the only platform that gives advantages to both job seekers and employers and it's very easy to use.

In the hospitality industry, there is a trial period for new employees. You have to see if their skills and personality are a good fit with your establishment. The information gained through Harri at the start of the process is extremely important and cuts down on hiring time.

Would you recommend Harri to other HR professionals?

"I think that they'll be pleased with the combination of ease of use and organization Harri brings. The cross promotions are great, and it's so easy to interact with candidates. Harri portfolios give both the employer and the job seeker an opportunity to present themselves."

Harri isn't expensive nor time consuming. It's definitely a step up from the rest of the hiring sites.  I would tell other HR professionals that they have nothing to lose by giving Harri a try. There is no harm posting a job to see how it works for you.


If you'd like to work with Christine and the team at Gigino Trattoria, they are currently hiring a Host / Hostess. Interested? Apply here.

Cosciotto-di-Pollo


Harri now has over 60,000 members & over 400 jobs!

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