Redhospitalitystaffing

06/05/2024

Looking to hire 2 bartenders for a high volume, fast pace location. Only confident, strong bartenders should apply. DM us for details.

03/27/2024

Elevate Your Event with Chef–Designed Menus

04/23/2022

Guess what- We’re Looking To Grow Our
me & you Team!

Currently Seeking A Line Cook.

Willing To Train & Offering Competitive Pay!

To Apply: Send A Message Here Or Call The Restaurant Between 9am-4pm.

Meet Me At me & you

03/15/2022

Now Hiring!

https://jobget.com/jobs/job/6228d7a6691aeb8d15f9b9fa

03/04/2022

Go be a winner at WhiskeyNeat

They are getting really busy and looking for great people to be winners in the kitchen.
2 positions available
One we'll call sous chef pays $20-$25/hr
The other we'll call executive chef and is a salary of $1200-$1500/week

Email [email protected]

02/24/2022

NOW HIRING! 💵

02/08/2022

NOW HIRING! New Restaurant and Bar Opening in Smithtown

Servers and bartenders needed ASAP!

JBBQ
41 Route 111
Smithtown, NY 11787

Please call Jacquelyn at 631.620.2878 for details and interviews.

Grand opening in just a few days!

12/24/2021

🎄❄️🎅🏻

12/23/2021

JOB OPPORTUNITY: 2 bartenders for New Year’s Eve, Friday, Dec 31. Shift time 5:30 pm to 12:20 am. Pay is $25 per hour plus tips. The Sterling Caterers.

Email [email protected].

12/02/2021

Join the Red Hospitality team at WhiskeyNeat in Patchogue this Tuesday night! Karlo is crazy good. Link to register is below.

Nobody wants a skinny chef. And there’s definitely a lot to love about this guy. (Visit https://www.eventbrite.com/e/dinner-with-guest-chef-karlo-dobric-tickets-214915807967 to register. Tickets are required and seats are limited!)
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Astoria born and raised, Guest Chef Karlo Dobric took an early interest in the restaurant business.
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“Anyone that knew me as a child had no doubt what I would do with my life,” he said. “I grew up watching Julia Child and Jacques Pepin and was fascinated for some reason.”
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Dobric’s parents emigrated from Croatia in the 1960s. Food was scarce at home when his dad was young.
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“To him, being able to provide food for us was his American dream.”
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After graduating from the Culinary Institute of America in 1997, Dobric spent time at Le Cirque and Cipriani, being promoted to chef for the first time at Cipriani Hong Kong. Since 2006, he has been at Cipollini in Manhasset while remaining a partner at Waterside in North Bergen, N.J.