Cove is looking for a group of Kitchen Directors to join the opening culinary team. These chefs will work intimately with our Chef / Owner in all facets of the kitchen. Kitchen directors will be responsible for menu development, scheduling cooks and porters, working service, placing orders, and overseeing events both on and off site. Kitchen directors at Cove will be thoughtful, empathetic leaders who are passionate about developing a strong restaurant culture, working with small farms and purveyors, and consistently work on becoming better versions of themselves. 

• Reports to: Chef / Owner, Director of Operations

• Direct Reports: Line Cooks; Porters, AM / PM

• Tentative start date: beginning of September

• Job Purpose: Provide support to Chef / Owner on day to day kitchen operations, administrative tasks, and employee relations. We will be hiring three kitchen directors to work intimately with the Chef / Owner. 

• Duties and Responsibilities (including but not limited to):

  • Menu development: work with Chef / Owner and other kitchen directors on menu research & development, sourcing and costing.

  • Training: create and uphold training procedures for new kitchen hires. Work with the Service Director to schedule and train FOH on recipes, allergens, sourcing, and techniques. Maintain up to date manuals and allergen sheets.

  • Kitchen management: manage service and uphold standards of the restaurant in the absence of Chef / Owner. Oversee assigned station during service.

  • Kitchen Maintenance and Department of Health Preparedness: maintain health and cleanliness standards to ensure A grade upon inspection along with a safe and efficient workspace. Collaborate with DOO on any R&M within the kitchen space.

  • Ordering & Receiving: place daily orders with purveyors and ensure they are received properly upon arrival.

  • Inventory management: complete monthly BOH inventory and share with DOO and accounting teams.

  • Working stations: if needed, be able to work any and all stations within the kitchen.

  • Expediting: expedite a la carte, tasting menu and events efficiently.

  • Monthly P&L meetings: participate in monthly P&L analysis meetings with Chef / Owner, Service Director and Director of Operations.

  • Staff Management: Assist chef/owner in hiring, disciplinary actions and termination of kitchen staff.

  • Working with Service Director on BOH scheduling: manage schedule of cooks and porters.

  • Family meal: oversee family meal preparation in tandem with other kitchen managers.

  • Event planning and execution: participate in BEO meetings with Service Director, events manager, and other kitchen managers.

  • Porter management and supervision.

  • Update allergy sheets, recipe bibles, and order guides as necessary.

• Required Qualifications:

  • Strong leadership, communication, and organizational skills

  • Strong personal drive and work ethic

  • Team and community oriented with a positive attitude

  • Stress management - kind, calm, and collected under pressure

  • NYC food handlers license

  • Maintain HAACP plan and ensure all data and time entries are accurate

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • Strong computer skills with a working knowledge of the Google Drive suite of products (Sheets, Docs, etc.)

  • English fluency and additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 3+ years of fine dining experience

  • 2+ years of management experience

• Compensation and Benefits:

  • $80,000 - $85,000 yearly salary

  • Monthly MTA stipend

  • 10 days of PTO

  • 401k with 2% employer matching

  • Employee sponsored health insurance one year from opening date

  • Employee dining discount at Cove and Gem Home

  • Individualized growth plan 

Cove is looking for passionate cooks to join our opening team. At Cove, all cooks divide their time between the kitchen and the dining room. Cooks will work with our team of kitchen directors to execute prep and service efficiently. As a kitchen server, cooks will also work with our Service Director and FOH team in a guest-facing role. We are looking for talented cooks that are willing to step outside of their comfort zone, learn new skills, engage with guests and expand their knowledge of service. 

• Reports to: Kitchen Directors, Service Director

• Job Purpose: This position is split between kitchen production and service support. As a cook your responsibilities include prep, set-up and execution of all food production. As a kitchen server your responsibilities switch to the support of our servers with a focus on service, food running and table maintenance.

• Tentative start date: mid September

• Duties and Responsibilities (including but not limited to):

  • Cook

    • Kitchen Maintenance and Department of Health Preparedness: maintain health and cleanliness standards along with a safe and efficient workspace

    • Set up workstation with required mise en place, tools, equipment and supplies according to Cove standards

    • Execute prep list and recipes as instructed by Chef / Kitchen Directors

    • Ensure product quality and consistency

    • Support and assist your fellow team members

  • Kitchen Server

    • Prepare dining room for guests by setting tables and stocking all necessary supplies prior to service

    • Run food and bus tables

    • Provide warm and gracious service to guests

    • Supports servers by assisting with clearing and resetting tables properly

    • Maintains a clean and sanitary dish area, stacking like with like

    • Refilling water glasses

    • Polish glassware and silverware

    • Multitask between running food, bussing tables, checking guest restrooms, and all other duties that may be needed to enhance guest experience

    • Demonstrate proper table service and full knowledge of the menu including wine by the glass, non-alcoholic, and cocktail programs.

    • Respond immediately to guests' needs and requests

    • Placing orders properly into the POS system

    • Maintain clean dining room and restaurant and adhere to all health and safety standards

• Required Qualifications:

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • English fluency. Additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 1+ years of experience in a fine dining restaurant

  • Degree from an accredited culinary school

• Compensation and Benefits:

  • $18 an hour + tips on nights working as kitchen server

We are looking for someone with classic bartending experience who is interested in NA pairings and beverages as a whole (coffee, tea, juice). This person would be open to learning new skills and approaching beverages from a different perspective. They should be experienced behind a bar and well versed in classic cocktails but interested in beverages as a whole and willing to explore new ideas.

• Reports to: Service Director, Kitchen Directors

• Job Purpose: Oversee execution of all cocktails and non-alcoholic beverages during service. 

• Tentative start date: mid September

• Duties and Responsibilities (including but not limited to):

  • Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to company specifications for guests at the bar and in the restaurant

  • Keeping the bar stocked and clean while always providing friendly and attentive service

  • Maintain and oversee all aspects of the bar including a cash drawer/POS system, customer consumption and support of your front of house and back of house teammates

  • Prepare sub-recipes for cocktails before service (juices, shrubs, etc.)

  • Work with Service Director on cocktail R&D

  • Communicate with Service Director and wine team on all beverage changes in order to update print menus daily

  • Support Service Director with staff education and monthly inventory management

  • Receive and put away beverage deliveries

  • Assist service director in maintaining supplier relationships

  • Support beverage and service teams through daily collaboration and leadership to maintain alignment

  • Serve guests in a warm, accommodating and professional manner

  • Manage guest experience and liaise between guests and kitchen teams

  • Offer menu suggestions, answer questions about dishes, and provide information about beverages

  • Table maintenance and detail oriented service

    • Ensure a clean and properly equipped table for guests

    • Provide a high level of care and attention to the specific experience of our guests

  • Assist with any extra preopening tasks as assigned by Service Director

  • Provide friendly and responsive service by welcoming and warmly greeting guests on arrival

  • Oversee flow of guest experience

  • Provide guest information to Maitre d at the end of the night

  • Build report and cultivate relationships with guests in order to personalize and enhance their dining experience

• Required Qualifications:

  • Experience working behind a fast paced well

  • Ability to work service in a calm and professional manner

  • Knowledge of classic cocktails

  • Able to take direction and complete tasks as assigned

  • Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • English fluency. Additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 3+ years of experience in a fine dining restaurant

  • Knowledge and interest in coffee and tea is a plus

• Compensation and Benefits:

  • $18 an hour + tips

We are looking for someone with a firm knowledge of and experience with classic and natural wines. Our ideal candidate will have an interest in storytelling, history, and research with a curiosity and passion to grow their knowledge. This person should be able to translate their experience and enthusiasm to guests with grace, generosity, and openness and bring the same kind of collaborative approach to the rest of the team at Cove.

• Reports to: Wine Director, Service Director

• Job Purpose: Liaise with guests on all wine questions and needs. Work with the Wine Director on monthly inventory and staff education.

• Tentative start date: mid September

• Duties and Responsibilities (including but not limited to):

  • Deliver excellent wine service to all guests

  • Update and print wine and beverage lists, communicate with bar team and Wine Director for all changes

  • Support wine director with staff education and monthly inventory management

  • Receive and put away beverage deliveries

  • Keep wine room clean, stocked and organized

  • Become an expert on all menu items to provide proper pairing recommendations

  • Assist Wine Director in maintaining supplier relationships

  • Run food and bus tables, as needed

• Required Qualifications:

  • Ability to work service in a calm and professional manner

  • Knowledge of classic and natural wines

  • Able to take direction and complete tasks as assigned

  • Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • English fluency. Additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 2+ years of fine dining or experience as a sommelier

• Compensation and Benefits:

  • $18 an hour + tips

We are looking for a Maitre D’ for Cove. We are looking for someone with a bright and endearing personality who is excited about creating special moments and building community through genuine hospitality. This person would have a passion for building and implementing systems to better take care of guests and improve the day to day flow of service.

• Reports to: Service Director

• Job Purpose: Manage guest relations and all related systems.

• Tentative start date: mid September

• Duties and Responsibilities (including but not limited to):

  • Daily reservation management

    • Guest communications

    • Seating maximization

    • Accommodation of guest requests, allergies and information

  • Prepare notes and lead the portion of our pre-service meeting regarding guests and reservations. Relay all pertinent guest information to service and kitchen staff throughout service

  • Manage host area and coat closets for cleanliness and organization

  • Assist with any extra preopening tasks as assigned by Service Director

  • Provide friendly and responsive service by welcoming and warmly greeting guests on arrival

  • Oversee flow of service by managing the efficient and timely seating of guests

  • Assist with private events hosting as needed

  • Update guest information system at the end of the night with new notes

  • Build guest report and cultivate relationships with regular patrons in order to personalize and enhance their dining experience

• Required Qualifications:

  • Detail oriented and organized while multitasking in a fast paced environment

  • Familiar with Resy, Open Table or other reservation systems

  • Able to work service in a calm and professional manner

  • Able to take direction and complete tasks as assigned but also take initiative and lead to see tasks through when necessary

  • Exceptional interpersonal and communication skills

  • Strong computer skills with a working knowledge of the Google Drive suite of products (Sheets, Docs, etc.)

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • English fluency and additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 1+ years of experience in a fine dining restaurant.

  • 1+ years of management experience

  • English fluency and additional language skills are a bonus

• Compensation and Benefits:

  • $25 an hour + tips

We are looking for servers for Cove. This person would be someone who is excited about creating special moments and building community through genuine hospitality. Someone who is interested in learning and sharing about local agriculture, wild foods, and low intervention small batch wines and spirits.

• Reports to: Service Director

• Job Purpose: To serve guests in a warm, accommodating and professional manner.

• Tentative start date: mid September

• Duties and Responsibilities (including but not limited to):

  • Manage guest experience and liaise between guests and kitchen teams.

  • Offer menu suggestions, answer questions about dishes, and provide information about beverages.

  • Table maintenance and detail oriented service

    • Ensure a clean and properly equipped table for guests

    • Provide a high level of care and attention to the specific experience of our guests

  • Assist with any extra preopening tasks as assigned by Service Director

  • Provide friendly and responsive service by welcoming and warmly greeting guests on arrival

  • Oversee flow of guest experience

  • Provide guest information to Maitre d at the end of the night

  • Build report and cultivate relationships with guests in order to personalize and enhance their dining experience

• Required Qualifications:

  • Detail oriented and organized while multitasking in a fast paced environment

  • Able to work service in a calm and professional manner

  • Able to take direction and complete tasks as assigned but also take initiative and lead to see tasks through when necessary

  • Exceptional interpersonal and communication skills

  • Ability to work a flexible schedule. Available nights, weekends, and holidays as needed

  • English fluency and additional language skills are a bonus

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 2+ years of experience in a fine dining or wine focused dining as a server

• Compensation and Benefits:

  • $16.50 an hour + tips

We are looking for an event & administrative coordinator to join the opening team of Cove. This person should be highly organized and entrepreneurial, always searching for ways to develop meaningful relationships with brands, organizations, and individuals while building a robust events program.

• Reports to: Director of Operations, Service Director

• Job Purpose: Provide support to clients throughout all steps of the event booking and production process. Assist with invoice management and other day to day administrative tasks.

• Tentative start date: beginning of September

• Duties and Responsibilities (including but not limited to):

  • Oversee all event booking, invoicing, and client communications

  • Creating and printing menus for events

  • Relaying all event needs to BOH and FOH managers concisely and efficiently

  • Working with BOH and FOH to staff events

  • Maintain Google Drive with all scanned invoices for all food, beverage and supply purchases

  • Oversee Cove email and respond to inquiries during business

  • Call guests to confirm upcoming reservations

• Required Qualifications:

  • Detail oriented and organized while multitasking in a fast paced environment

  • Google Drive and Adobe Create Suite expertise

  • English fluency

  • While this job will be mainly Monday - Friday, we expect schedule flexibility based on weekly event programming

• Physical Qualifications:

  • Ability to stand and walk for long periods of time including moving safely through all areas of the restaurant

  • Ability to lift objects 50+ pounds in weight

  • Safely and effectively use all tools and equipment

  • Navigate tight and crowded spaces in a safe manner

• Preferred Qualifications:

  • 2+ years of experience managing hospitality event bookings 

• Compensation and Benefits:

  • $70,000 yearly salary plus 3% event commission