Closes in 21 daysChef De Partie, Sauce
- Station
- Sauce
- Contract
- Full Time
- Hours
- 48 hours over four days
- Pay
- $52,000 - $58,000 a year
You would work besideKenji Mori, Sous Chef
Ten Cooks, One Pass
Sit at the counter and watch the brigade work: larder, sauce, fish and pastry, called from the pass.
The Kitchen In Full View
Nothing happens behind a door. The room looks into the kitchen, and the kitchen looks back.
Pastry Plates Last, Starts First
Clara's station folds Friday's dough on Wednesday and sets the last garnish of the night.
+5Week 43 · AutumnDinner Tuesday to Saturday
Ten At The Pass
Larder, sauce, fish, pastry, the floor and the bar. The brigade lines up for the briefing at five.
-
Elias Varga
Head Chef
The Pass
-
Kenji Mori
Sous Chef
Sauce
-
Clara Weiss
Pastry Chef
Pastry
-
Freya Lund
Chef De Partie, Larder
Larder
-
Samuel Okafor
Chef De Partie, Fish
Fish
-
Tomas Novak
Commis Chef
Larder
-
Sofia Marin
Restaurant Manager
Front Of House
-
Ingrid Sol
Floor Supervisor
Front Of House
-
Luca Bianchi
Head Of Bar
Bar
-
Daniel Cho
Bartender
Bar
-
6 Open Roles
Your Place
Kitchen, bar and floor
Careers
In The Kitchen Now
Dinner Service
The full brigade on, the counter full, the pass running.
- Until
- 5:30 pm - 10:00 pm
- Station In Charge
- The Pass
The Kitchen's Day
- 7:30 amDeliveries & LarderThe growers arrive; stocks on, butchery, the larder is filled.
- 10:00 amMise En PlaceEvery station sets its garnishes, sauces and plates for the day.
- 11:30 amFamily MealThe brigade eats together; the head chef runs through the board.
- 12:00 pmLunch ServiceTickets in, plates out across the pass.
- 2:30 pmAfternoon PrepDoughs proved, pastry rolled, the evening garnishes picked.
- 5:00 pmBriefingThe week's dishes tasted, allergens checked, covers counted.
- 5:30 pmDinner ServiceThe full brigade on, the counter full, the pass running.
- 10:00 pmClean DownStations scrubbed, orders placed with the growers for the morning.
Open Roles This Season
Every role is shown beside the person you would work with. Contracts, hours and pay are on the card.
Closes in 21 daysYou would work besideKenji Mori, Sous Chef
Closes in 14 daysCommis Chef, Larder
- Station
- Larder
- Contract
- Full Time
- Hours
- 45 hours over four days
- Pay
- $38,000 - $42,000 a year
You would work besideFreya Lund, Chef De Partie, Larder
Closes in 28 daysPastry Commis
- Station
- Pastry
- Contract
- Full Time
- Hours
- 45 hours, mornings and afternoons
- Pay
- $38,000 - $41,000 a year
You would work besideClara Weiss, Pastry Chef
Closes in 18 daysBartender
- Station
- Bar
- Contract
- Part Time
- Hours
- 24 hours, Thursday to Saturday
- Pay
- $19 - $22 an hour + tips
You would work besideLuca Bianchi, Head Of Bar
Closes in 10 daysFloor Server
- Station
- Front Of House
- Contract
- Full Time
- Hours
- 40 hours, lunch and dinner
- Pay
- $18 - $20 an hour + tips
You would work besideSofia Marin, Restaurant Manager
Closes in 30 daysKitchen Porter
- Station
- The Pass
- Contract
- Full Time
- Hours
- 40 hours over five days
- Pay
- $17 an hour
You would work besideElias Varga, Head ChefNo role matches that search.
Four Steps, Two Weeks
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- 01Apply Four short steps online; a CV helps but is not required.
- 02A Call Twenty minutes with the person you would work beside.
- 03A Trial Shift One paid service on the station, fed at family meal.
- 04An Answer Within two weeks of applying, yes or no.
Write To The Kitchen Anyway
We keep every letter for the next season's openings.
Words From The Brigade
We write the menu on Monday with whatever the growers carried in. By Sunday the squash is gone, and so is the dish.
Elias VargaHead ChefPastry is the last station to plate and the first to start. Friday's dough is folded on Wednesday.
Clara WeissPastry ChefThe counter is the best seat in the house. You hear the ticket called, see the plate checked, and it reaches you warm.
Sofia MarinRestaurant Manager
Join The Brigade
Pick the role, tell us who you are and where you have cooked, and when you could start. The person you would work beside reads it first.
Apply In Four Steps
Application Sent
Thank you. Your application for the role has the reference CV-000000. You will hear from us within two weeks.
Meet The BrigadeFrom The Larder
The larder opens the day. When the crates come in at half past seven, the week's menu is in them.
Freya LundChef De Partie, LarderHow To Reach Us
Find Us
48 Larder Lane, Hudson, NY 12534
Open Now
Dinner Tuesday to Saturday
Closed on Mondays
Visit Us Anytime
For bookings use the booking page; for everything else, write here and the floor team replies the same day.
- Chef's Counter
- Fri - Sat 12 pm · Tue - Sat 6 pm
- Dining Room
- Wed - Sun 12 pm · Tue - Sat 5:30 pm
- The Bar
- Sun 12 pm · Tue - Sat 4 pm