Required Years of Experience
1 year
Job Details
Key Responsibilities/Accountabilities:
- Deliver the food from the kitchen to the dining room.
- Clean and wipe down all plates from sauces prior to picking them up from the expo line.
- Routinely clear tables off dirty plates and bring them back to the dishwashing breakdown area.
- Completing assigned opening and closing duties before and after service such as preparing the trays, folding napkins needed to hold hot plates, etc.
- May assist with other duties as assigned by management.
- Follow opening and closing procedures before and after the service.
- Always maintain professional demeanor with all staff.
- Assist staff with any aspect of service steps to satisfy the guests such as: food delivery.
- Be accessible to all staff and guests to answer any service and beverage related questions.
- Follow service steps based on our service and training manual and assist in communicating same to all staff who handle or serve food and beverages.
Compensation Details
Compensation: Hourly ($10.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program
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Italian
Fine Dining
Part of Sant Ambroeus Hospitality Group
Sant Ambroeus offers its heritage of Milanese hospitality and coffee culture downtown. A meeting place with a mixture of Milanese tradition and classic New York elegance for both neighborhood families as well as professionals to gather all day long.
The espresso and cappuccino bar remains an institution due to its addictive cornetti, famous gelato, and homemade cakes and cookies.
The restaurant’s formal dining area showcases a menu of Italian dishes, curated by Chef Iacopo Falai, with an emphasis on Milanese cuisine. A section on the menu is dedicated to pasta, featuring dishes such as Tonnarelli Cacio e Pepe and Fettuccine alla Bolognese. In addition to the Sant Ambroeus classic appetizers, there will be a seasonal Verdure section selected from local farms, as well as local meats. Fish offerings will range from Sogliola di Dover, flown in from Normandy in the western part of France, to Branzino from the Mediterranean Sea.
