We are a seafood focused concept built to meet the needs of the local community contained within and surrounding Union Square. Our goal is to become a gathering place for natives and neighborhood denizens while providing a viable dining option for both theater goers and tourists, alike. Our fare will focus on sustainably sourced seafood from the Western Seaboard including a selection of oysters and other shellfish for our raw bar program.
Our kitchen team is headed by Chefs Melissa Perfit (Bar Crudo, Hardwater, Bar Tartine) and Bill Montagne (Osteria Nico, Snaggletooth, Le Bernardin).
Candidates must have a reliable track record and proven kitchen experience, and should be skilled and dedicated cooks. Pastry cooks will be responsible for executing dishes and ensuring that Ayala's high standards are met.
Min. Required Experience
-Strong organizational skills.
-Ability to work in a high pressure, fast-paced environment
Candidates of all experience levels welcomed.
- Competitive hourly
- Sick pay
- Co-pay insurance
- Diner discounts
Ayala is an equal opportunity employer