Zagat recently published their annual list of New York City's 100 Best Restaurants, based on the results of their New York City Restaurants survey. The list includes a mix of iconic establishments, trendy hot spots and affordable eats.
No matter what your style, budget or taste is, you're bound to find some intriguing opportunities at one of the top restaurants the city has to offer. We've highlighted the open positions at each concept below. Their ranking is according to the Zagat survey.
Marea means tide in Italian and features Chef Michael White's ode to Italian seafood. The menu, which reads like a study of the sea and features fish sourced from both the Mediterranean and waters worldwide, stays true to the Southern Italian coastal flavors, adding to the authenticity of the restaurant.
There is currently a Line Cook position available here.
Nobu is the first uptown New York location by legendary chef Nobu Matsuhisa. Nobu's co-owners are his longtime partners: renowned restaurateur Drew Nieporent, Oscar-winning actor Robert De Niro, and producer Meir Teper and is a popular restaurant for celebrities and socialites alike. Nobu's signature new style Japanese cuisine is showcased with classic dishes such as Yellowtail with Jalapeño and Black Cod with Miso, and new creations from the wood burning oven and the hibachi table.
Opened in the summer of 1998, Babbo emulates the best of the great Italian tradition of hospitality and quality at the table and in the glass. Babbo uses the best local ingredients as simply as possible and serve them with flourish and joy. Babbo is an interpretation of the best there is to know about the Italian culture of family and where it is best and most often celebrated, at the dinner table.
Babbo is currently seeking a Line Cook, Pastry Cook and an experienced Sommelier.
#51 Ai Fiori
Open since November 2010, Ai Fiori was Altamarea Group’s first foray into Riviera cuisine. Translated to Among the Flowers in Italian, the restaurant celebrates cuisine from the Italian and French Riviera while showcasing modern interpretations of traditional regional dishes. Ai Fiori’s menu features inventive preparations from the land and sea as well as a selection of Chef White’s signature pastas.
#57 Quality Meats
Quality Meats presents a rustic New American menu created by Chef Craig Koketsu. Koketsu distinguishes the menu and concept by creating modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style. The warm, industrial décor draws on cues from traditional New York City butcher shops, in the use of warm wood, stainless steel, and white marble. These elements coexist flawlessly with understated accents drawn directly from butcher shop inspiration, such as white ceramic tiles, and chandeliers made of pulleys and large steel butcher hooks.
Quality Meats is currently looking to fill Bar Porter, Garde Manager and Floor manager positions.
Momofuku has a total of eight restaurants: Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku Seiōbo, Momofuku Noodle Bar Toronto, Daishō, Shōtō, a bakery with multiple locations throughout new york city (Momofuku Milk Bar), two bars (Booker and Dax, Nikai), and a culinary lab.
In a Greek revival townhouse on the edge of the Meatpacking District, Chef Scott Conant brings his deft touch and unwavering passion to creating food that is unexpected and soulful. Scarpetta represents the pure pleasure of savoring a meal down to its very last taste.
#67 Maloney & Porcelli
Founded in 1996, Maloney & Porcelli is a clubby new American restaurant that draws inspiration from a simpler time when three martini lunches were alive and well, steak was for dinner, and servers anticipated guests' every need, even completing dishes tableside.
Open since 1981, Felidia is the acclaimed Manhattan East Side flagship of Lidia Bastianich. It is here that many of Lidia’s devoted fans find her greeting each guest with the same warmth and passion that she exhibits through her television shows and cookbooks.
Executive Chef Fortunato Nicotra has been with Felidia since 1996 and has brought an innovative presentation and touch to traditional ingredients and dishes from all of the regions of Italy. The New York Times three star restaurant and nominee for Outstanding Restaurant U.S. from the James Beard Foundation was a proud recipient of the Wine Spectator’s Grand Award Winning Wine List for many years.
#75 David Burke Kitchen
It all began in 2003, when David Burke Townhouse opened its doors on the Upper East Side - introducing diners to a world of whimsy, innovation, and most important, palate-pleasing food. Since then, David Burke Group has continued to push the limits of refined American cuisine, adding David Burke Fishtail, David Burke Kitchen and David Burke at Bloomingdale's to its Manhattan empire while opening restaurants in Chicago (David Burke's Primehouse), New Jersey (David Burke Fromagerie) and Connecticut (David Burke Prime). The company's motto is simple: Never eat ordinary. Eat extraordinary.
If you'd like to become a part of the David Burke group, check out the opportunities available.
Taïm is the love child of husband and wife team, Chef Einat Admony and Stefan Nafziger. In 2005, homesick for the favorite street food of Tel Aviv, they heard of a tiny store front available on quiet Waverly place and decided to open their own falafel shop. Relying on her years of international cooking experience as well as her roots, Einat created a menu centered around street food with a gourmet twist. The freshness and quality of the ingredients coupled with Taïm’s spin on traditional falafel flavors give new meaning to the concept of fast food.
#84 Smith & Wolensky
Smith & Wolensky is the flagship restaurant of Fourth Wall Restaurants, founded by acclaimed father-son restauranteurs Alan and Michael Stillman in 2007. Fourth Wall prides itself on it's many long-term employees and is constantly seeking new members to join their team in their multiple restaurants.
They are currently looking for candidates with a dedicated interest in growing a career in the restaurant industry, who are hospitality driven and have a strong work ethic. If you are interested, apply on Harri.
Esca is a southern Italian seafood trattoria, featuring classic and modern cuisine devoted to the fruits of the sea. All Prepared by James Beard award-winning chef, David Pasternak. Esca currently has a Sous Chef opening available. Click here to learn more.