OPEN CALL - Hiring Culinary Talent - SA Hospitality Group

SA Hospitality Group

📍New York, NY

Posted May 26, 2026

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Job Overview

Position

OPEN CALL - Hiring Culinary Talent - SA Hospitality Group

Company

SA Hospitality Group

Location

New York, NY

Work Type

On-site

Job ID

li-4418969735

Job Description

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

SA Hospitality Group is looking for
culinary talent
who are passionate about hospitality, have a strong affinity for high-quality Italian cuisine, and thrive in a dynamic work environment. We are interested in meeting strong back-of-house individuals who are open to working at any of our restaurant locations across our 3 brands.

An In-Person Open Call is scheduled for the following Back-of-House job vacancies:

Executive Chef ($100-$150k)

Chef de Cuisine ($80-$100k)

Sous Chef ($70-$90k)

Line Cook ($17-$27/hr)

Prep Cook ($17-$20/hr)

Salad Cook ($17-$23/hr)

Pastry Cook ($17-$24/hr)

Dishwasher ($17-$18/hr)

Where
Casa Lever is located at 390 Park Ave at, E 53rd St, New York, NY 10022
When
Tuesday, May 26th from 2:30pm – 4pm
Additional Information
Benefits and Perks

Medical, Dental, and Vision Insurance

Paid Time Off

Discounts at our restaurants and products

We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.

Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.

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Interview Prep

AI-powered insights to help you prepare

Key Skills

Required:

Preferred:

Practice Questions

💡Technical Questions (3)

1.How do you ensure authenticity and high quality when preparing classic Italian dishes in a fast-paced New York kitchen?
2.Walk me through your process for setting up your station and managing your mise en place for a busy dinner service.
3.If you were asked to work across our different brands like Sant Ambroeus, Casa Lever, or Felice, how would you adapt your cooking style to fit each concept?

🎯Behavioral Questions (3)

1.Tell me about a time you had to handle a high-pressure situation or a sudden rush in the kitchen. How did you manage your stress and keep your station running smoothly?
2.Describe a situation where you had to collaborate closely with other back-of-house team members, like prep cooks or dishwashers, to ensure a successful service.
3.Give me an example of a time you received critical feedback from an Executive Chef or Chef de Cuisine. How did you respond and what did you learn?

🧩Situational Questions (2)

1.You are in the middle of a packed Friday night service and realize your station is running low on a critical component that takes 20 minutes to prepare from scratch. What do you do?
2.You are asked to train a new prep cook on a specific Italian preparation, but they are struggling to grasp the technique and are slowing down your station. How do you handle this?

Resume Keywords

Make sure these keywords appear on your resume

Italian cuisineHigh-volumeMise en placeFine diningBack-of-houseOld-worldCulinary techniquesStation managementFood safetyTeam collaborationMenu executionSA Hospitality Group

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