The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic Tin Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

The Tin Building by Jean Georges will feature multiple unique venues: Several full-service restaurants, fast casual and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings.

We are seeking skilled and enthusiastic hospitality professionals to join us as Servers for our authentic Japanese inspired concept, Shikku. The ideal candidate will have prior experience and a passion for Japanese cuisine, particularly sushi, and a strong commitment to providing exceptional customer service.

KNOWLEDGE, EXPERIENCE AND SKILL

• Must have 2+ years Server experience in a fine dining, high volume setting.
• In-depth knowledge of Japanese cuisine, particularly sushi, and familiarity with different types of sushi rolls and traditional dishes.
• Personable demeanor, instinctive nature, and ability to deliver world-class hospitality.
• Ability to think quickly and multi-task in a fast-paced environment.
• Ability to communicate effectively and eloquently, both verbal and written
• Ability to take direction and execute.
• High standards for cleanliness of workspace and service areas
• A desire to advocate on behalf of the guest as well as anticipate guest needs.
• Professional demeanor, polished appearance with the ability to exceed guest's expectations.
• Ability to work in an ever-changing environment.
• Ability to work both independently and in a team environment.
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Must be passionate, entrepreneurial, and dedicated to success.
• Japanese language skills are a plus but not mandatory.

ESSENTIAL JOB RESPONSIBILITIES

• Deliver a high-quality food and beverage dining experience to all guests.
• Interact with guests, take orders, serve food and beverage, and process transactions.
• Maintain dining ambiance with an enthusiastic and graceful attitude.
• Recommend menu offerings and provide daily specials when appropriate to create a quality guest experience.
• Communicate orders to bar and kitchen by recording guest choices, dietary needs, and special requests.
• Demonstrate expert knowledge of all menu items, as well as daily specials. All members of the server team are responsible for being able to effectively describe each dish as well as the ingredients, preparation/techniques, purveyors, and allergens.
• Actively participate during line up
• Maintain impeccable standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service.
• Maintain proper loss prevention standards including cash handling procedures, tip handling, cash deposits; Count the cash register at the start and close of each shift.
• Adhere to sanitation, safety, and alcohol beverage control policies.
• Complete all assigned side work relevant to guest interactive service, in compliance with 80/20/30 rules.
• Follow all company policies, procedures, and guidelines.
• Consistently report to scheduled shifts on time and ready to work in proper uniform.
• Operate ethically to protect the assets and image of the company.
• Performs other duties and responsibilities as per business need.

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 25 lbs; Ability to stand for prolonged periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

The base pay for this position is $15.00 per hour with a $5.00 per hour tip credit. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.