American Cut is the new American steakhouse redefined by Iron Chef Marc Forgione, offering the chef’s unique take on elevated steakhouse classics. American Cut offers an indulgent guest experience driven by Marc’s passion, a sexy ambiance, and genuine hospitality. The name is a nod to Marc’s father, the “godfather of American cuisine,” Larry Forgione’s iconic restaurant, American Place.  A guest can enjoy the energetic lounge, the comfortable setting of the tasting bar, the two private dining areas, and the excitement of the main dining room. The 500 bottle wine list paired with signature items including the 48oz Tomahawk rib eye chop and the signature Chili Lobster. Watch Marc speak about American Cut at Revel here.

  • Opening Spring 2012
  • Location: Revel Resort and Casino, Atlantic City

 


Career Opportunities

All applications should go to ldvatlanticcity@ldvhospitality.com


Cook

  • Willingness to learn cooking techniques; classic and modern
  • 2 years work experience in high volume kitchen
  • Work experience in a fine dining or similar environment
  • The ability to stand and bend up to at least 8-10 hours per shift
  • The ability to lift 50 pounds
  • The ability to read English
  • Basic knife skills and sharp knives!
  • Ability and willingness to work in a team environment
  • Respect for the kitchen, product, equipment and co-workers

Prep Cook

  • Willingness to learn cooking techniques; classic and modern
  • Some work experience in a high volume, fine dining or similar environment
  • The ability to stand and bend up to at least 8-10 hours per shift
  • The ability to lift 50 pounds
  • The ability to read English
  • Basic knife skills and sharp knives!
  • Ability and willingness to work in a team environment
  • Respect for the kitchen, product, equipment and co-workers

Pastry Cook

  • Willingness to further develop pastry cooking techniques; classic and modern
  • 2 years work experience in high volume kitchen
  • Work experience in a fine dining or similar environment
  • The ability to stand and bend up to at least 8-10 hours per shift
  • The ability to lift 50 pounds
  • The ability to read English
  • Basic knife skills and sharp knives!
  • Ability and willingness to work in a team environment
  • Respect for the kitchen, product, equipment and co-workers