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Restaurant Marc Forgione
134 Reade St, New York, NY 10013, USA
Restaurant Marc Forgione hiring Busser in New York, NY

Restaurant Marc Forgione hiring Busser in New York, NY

Restaurant Marc ForgioneMore Info

Part Time • Hourly (Based on Experience) plus tips
Expired: Jul 16, 2021

Sorry, this job expired on Jul 16, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year

Job Details

Restaurant Marc Forgione is currently seeking to hire Bussers.

Our Approach: Fine dining meets rustic chic in our unique TriBeCa location. We source organically and purchase locally when possible. Using the finest purveyors, foragers, and farms, we try to create a menu that is unique and sustainable.

One year of casual-fine dining experience in New York City preferred.
Fine Dining 
Candidates should possess a strong knowledge of food and wine, have an ability to quickly learn, and have a strong attention to detail. An ability to maintain focus in an intense environment is essential. Flexible schedule needed, including weekends.

Restaurant Marc Forgione is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. 

Compensation Details

Compensation: Hourly (Based on Experience) plus tips

Estimated Weekly Tips: $10

View Job Description

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In his eponymous restaurant, Chef Marc “Forge” Forgione showcases his laid-back yet high-style approach to New American cuisine in a comfortable and energetic atmosphere. Forgione and partner Chris Blumlo originally opened the restaurant under the Chef’s nickname in June 2008, offering their signature style of contemporary food and drink as well as friendly service that draws an eclectic mix of locals and visitors.

Restaurant Interior“I wanted to create a place that is genuine; somewhere that projects my energy and passion,” says Forgione. “Marc Forgione reflects years of family history, my personal style and the texture of the neighborhood.” Learn more about the building and the decor.

As the son of renowned chef Larry Forgione, the 29-year old chef has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place. Forgione went on to work with a number of notable chefs including Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel.

From these varied experiences, Forgione has created a straightforward American style with bold flavors and playful touches. Forgione manipulates citrus, heat and fresh herbs to create maximum flavor; and his sophisticated dishes blend familiar elements with precise technique. Menus change frequently to showcase fresh ingredients and new twists on seasonal American favorites. View our menu.

The 80-bottle wine list focuses on global selections, mostly from producers in California, New York, France, Italy and Germany. A section dedicated to American classics includes Robert Mondavi’s Reserve Cabernet as a tribute to the late winemaker.

Designed by Jun Aizaki of Crème Design (Rayuela in New York City, Tinto Wine Bar in Philadelphia), the Marc Forgione space exudes a vintage, well-worn feel. Reclaimed cedar wood from Blumlo’s circa-1900 Massachusetts sawmill line the walls. Throughout the restaurant custom-made glass lanterns with glowing candles are suspended by elevator cables.

Since opening, Marc Forgione earned coveted Michelin stars in 2010 and 2011, along with the distinction of a two-star New York Times review from Sam Sifton in October of 2010. The restaurant was also named “Key Newcomer” by Zagat Guide 2009, “Top 25 Restaurants in NYC” by Modern Luxury magazine and “All Star Eatery” by Forbes magazine in 2008-2010. Chef Forgione was awarded “Star Chefs Rising Star of the Year Award 2010″; named “Rising Star 2008″ from Restaurant Hospitality magazine and mentioned “New Formalist” by Esquire magazine in 2008. In 2010 he competed against 10 of the best Chefs from around the country and ultimately was crowned the winner of the Next Iron Chef on Food Network, joining the exclusive group of Iron Chefs

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