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Server
Restaurant Marc Forgione
30 Hudson Street, New York, NY
Restaurant Marc Forgione hiring Server in New York, NY

Restaurant Marc Forgione hiring Server in New York, NY

Restaurant Marc ForgioneMore Info

Full Time • Hourly ($10.65) plus tips
Expires: Jul 24, 2024

909 people viewed

Required Years of Experience

2 years


Job Details
About Restaurant Marc Forgione
In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients. Opened in 2008 in TriBeCa Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who come for the contemporary food and drink with friendly service in a comfortable setting.

 As the son of renowned chef Larry Forgione, Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place and then with notable chefs 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. Menus change frequently to showcase fresh ingredients, local farmers and purveyors, and new twists on seasonal American favorites.

What we are looking for: 

  • A passionate Server
  • Excellent communication skills
  • A passion for food, wine, and service
  • A strong sense of urgency while exuding a calm demeanor 
  • A desire to learn and grow
  • Ability to connect with new guests and maintain greatest relationships with regulars 
  • A strong attention to detail
  • Multiple years experience working in a high-caliber restaurant

What we can offer: 

  • The ability to work team full of talented professionals  
  • Internal growth opportunities
  • Option to join our Medical, Dental and Vision plans ( full time employees) 
  • Commuter Benefits (full time and part time employees) 

Respect Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. 


Compensation Details

Compensation: Hourly ($10.65) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Menu Knowledge

Excellent Communication Skills

Wine Service

Guest Interaction

Strong Sense of Urgency

Cocktail Service

Calm Demeanor

Desire to Learn and Grow

Ability to Connect With New Guests

Strong Attention to Detail

Multiple Years Experience in a High Caliber Restaurant

Read more


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New American

Fine Dining, Restaurant Group

1 Employee Recommendation

Part of Respect Hospitality

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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