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Expeditor
232 Bleecker
West Village, Manhattan, New York, NY
232 Bleecker hiring Expeditor in New York, NY

232 Bleecker hiring Expeditor in New York, NY

232 BleeckerMore Info

Full Time • Hourly (Based on Experience)
Expired: Oct 24, 2019

Sorry, this job expired on Oct 24, 2019. Below are other jobs that may be of interest to you.

Requirements

1 year


Job Details

About the role: 

Your passion for hospitality and great food has lead you to an understanding of the systems that make a restaurant successful in the busiest of services. You love the heat of dinner service and thrive in finding organization and efficiency. The Expediter is the beating heart of the restaurant, working alongside the chef to connect the work of the kitchen with the work of the dining room – and create the cadence for each guests meal and each service as a whole. You love to move fast, see everything, and problem solve on your feet. As an expediter you believe in, and gain energy from, the power of a great team working together and love to build a team around you with whom you can trust and rely on. You have a never ending hunger for improving our systems and efficiency – but also love to run some food yourself and connect with the guests and the dining room team.

You will:

  • Help to build, maintain, and constantly improve the culture of the restaurant and keep a focus on education and a great work environment. You should be an example of the type of person you want to work alongside every service.
  • Thrive in the heat of service being able to multi-task and prioritize between multiple roles and responsibilities from running food to restocking plates and liaising with the dishwashers.
  • Care for each guest, whether or not they even dine with us, and lead by example in the type of generous hospitality we want to be known for.
  • Communicate constantly and efficiently with your entire team from back servers and servers to management, chefs, and maître d’s. 
  • Maintain comprehensive knowledge of the restaurant’s menu, it’s products and their source, and the details of the restaurant and neighborhood.
  • Be constantly looking to deepen and expand your knowledge and experience. 
  • Be the face of hospitality at the core of the restaurant – helping to take care of, support, and have fun with the cooks and chefs, dining room team, and management.
  • Achieve and maintain Department of Health Standards, holding your fellow teammates accountable and role-modeling cleanliness and organization throughout your station and the restaurant.

You have: 

  • 1 years minimum restaurant or food and beverage experience, ideally with experience in expediting, management, or culinary.  
  • A passion for real, good food and genuine hospitality.
  • The willingness to roll up your sleeves and pitch in whenever necessary.
  • The discipline and desire to maintain systems and organization within fast changing environments.
  • Excellent communication skills.
  • Ability to learn technological platforms and work systematically with them.
  • An eye for detail.
  • A flexible schedule, especially throughout the first six months of the opening.
  • The ability to perform physical requirements of the position (lift up to 50lbs).
  • The desire for professional improvement and the process of learning.
  • The drive to build strong ties in your restaurant’s community.
  • The ability to take many variables to find the best solution to a problem.
  • An organized approach to achieving team goals.

About 232: 

This Fall, DIG will open 232 Bleecker -our first full service, sit down restaurant in the West Village. Located on the corner of Bleecker and Carmine, this restaurant will build on DIG's farm to table cuisine by sourcing from local farmers and the DIG Acres Farm in Chester, NY.
 
With Suzanne Cupps, taking the helm as the Executive Chef, we are looking to build the rest of this dynamic team.
 
About DIG: 

Dig is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. We are excited to be opening our first sit down restaurant in the west village in the fall of 2019!

The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. 

Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we’ve built for a better conversation around sourcing, cooking, and the business of food. 

And did we mention free Dig for all employees? We strongly recommend the sweet potatoes.

Dig believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.


Required Skills

Enforcement Of Safety / Sanitation Standards

Expediting

Food Safety Knowledge

Staff education / motivation

Ticket Management


View Job Description

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OPENING SOON

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Part of DIG

Dig is a community of chefs, farmers, creatives, activists, and innovators devoted to rebuilding the food system through vegetables. We're creating a new kind of restaurant group that connects people to good food at an affordable price. Since launching in 2011, we've opened 27 quick service restaurants, partnered with 80+ independent farms, and taught thousands of people how to cook (really cook) in Dig kitchens.

But our story is just beginning, and we'd love for you to be a part of our next chapter of growth as we build a full service restaurant in the west village to open this fall!

It will be a neighborhood restaurant centered around a wood fire grill and with a menu centered around the fresh from the farm vegetables we have always loved. Behind the scenes, the restaurant will be supercharged by the infrastructure that we’ve spent nearly a decade building. The kitchen will have access to the best ingredients on the market through our network of farm partners. The chef will recruit talent from the hundreds of culinary professionals that we’ve been training since day one. If you’re a chef or hospitality leader with passion, imagination, and vision, drop us a line. We would love to speak with you and build a restaurant together!

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