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Busser
Summary
Busser
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 28 E 63rd St, New York, NY 10065, USA |
| Category | Fine Dining |
| Cuisine | French |
Busser
Description
We are a new French restaurant tucked into one of Manhattan's most exclusive hotels. The restaurant offers a French menu with touches of Morocco and the Mediterranean.
Our service team provides the lost art of tableside service- carving chickens, fileting a dover sole, flambéing a baba au rum, etc. We strive to give perfect, and tailor made experiences for each guest every day. It is this attention to each guests needs that elevate us to be considered among the best.
The culinary team composes dishes that are healthy, fresh, everything made from scratch. The base of many of our dishes are stocks, lovingly made in a braisiere and reduced into flavorful elegant sauces. We favor the simple, perfectly executed classics of Fernand Point over the nouvelle approach of smoke and mirrors.
Our team is lead by one of New York's most loved restaurateurs who was adored by guests for over 40 years at his last post. He brings over kitchen talent that worked with him for many years.
Bussers must be hardworking team players. Our bussers are efficient, organized and work cleanly. Applicants should be willing to help no matter the task. We expect bussers to not only clear tables, but help keep service carts properly stocked and organized, make coffees, polish silverware and glassware.
This is a full time position only. You will need to have open availability both lunch and dinner as our schedule rotates.
Our service team provides the lost art of tableside service- carving chickens, fileting a dover sole, flambéing a baba au rum, etc. We strive to give perfect, and tailor made experiences for each guest every day. It is this attention to each guests needs that elevate us to be considered among the best.
The culinary team composes dishes that are healthy, fresh, everything made from scratch. The base of many of our dishes are stocks, lovingly made in a braisiere and reduced into flavorful elegant sauces. We favor the simple, perfectly executed classics of Fernand Point over the nouvelle approach of smoke and mirrors.
Our team is lead by one of New York's most loved restaurateurs who was adored by guests for over 40 years at his last post. He brings over kitchen talent that worked with him for many years.
Bussers must be hardworking team players. Our bussers are efficient, organized and work cleanly. Applicants should be willing to help no matter the task. We expect bussers to not only clear tables, but help keep service carts properly stocked and organized, make coffees, polish silverware and glassware.
This is a full time position only. You will need to have open availability both lunch and dinner as our schedule rotates.
We are a new French restaurant tucked into one of Manhattan's most exclusive hotels. The restaurant offers a French menu with touches of Morocco and the Mediterranean.
Our service team provides the lost art of tableside service- carving chickens, fileting a dover sole, flambéing a baba au rum, etc. We strive to give perfect, and tailor made experiences for each guest every day. It is this attention to each guests needs that elevate us to be considered among the best.
The culinary team composes dishes that are healthy, fresh, everything made from scratch. The base of many of our dishes are stocks, lovingly made in a braisiere and reduced into flavorful elegant sauces. We favor the simple, perfectly executed classics of Fernand Point over the nouvelle approach of smoke and mirrors.
Our team is lead by one of New York's most loved restaurateurs who was adored by guests for over 40 years at his last post. He brings over kitchen talent that worked with him for many years.
Bussers must be hardworking team players. Our bussers are efficient, organized and work cleanly. Applicants should be willing to help no matter the task. We expect bussers to not only clear tables, but help keep service carts properly stocked and organized, make coffees, polish silverware and glassware.
This is a full time position only. You will need to have open availability both lunch and dinner as our schedule rotates.
Our service team provides the lost art of tableside service- carving chickens, fileting a dover sole, flambéing a baba au rum, etc. We strive to give perfect, and tailor made experiences for each guest every day. It is this attention to each guests needs that elevate us to be considered among the best.
The culinary team composes dishes that are healthy, fresh, everything made from scratch. The base of many of our dishes are stocks, lovingly made in a braisiere and reduced into flavorful elegant sauces. We favor the simple, perfectly executed classics of Fernand Point over the nouvelle approach of smoke and mirrors.
Our team is lead by one of New York's most loved restaurateurs who was adored by guests for over 40 years at his last post. He brings over kitchen talent that worked with him for many years.
Bussers must be hardworking team players. Our bussers are efficient, organized and work cleanly. Applicants should be willing to help no matter the task. We expect bussers to not only clear tables, but help keep service carts properly stocked and organized, make coffees, polish silverware and glassware.
This is a full time position only. You will need to have open availability both lunch and dinner as our schedule rotates.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 28 E 63rd St, New York, NY 10065, USA |
| Category | Fine Dining |
| Cuisine | French |
Skills
Fine Dining Experience
Fast-Paced Experience
Fluent in English
By applying you confirm you have these skills.
Majorelle
French
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
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28 E 63rd St, New York, NY 10065, USA