Sixty Three Clinton is a new restaurant opened in July 2021 by Michelin-starred Chef Samuel Clonts and Raymond Trinh (Chef’s Table at Brooklyn Fare, Bar Uchu), serving elevated American fare with global influences. The restaurant is located in New York City's Lower East Side neighborhood.

At Sixty Three Clinton, we value our staff and strive to create a welcoming, inclusive work culture. If you'd like to be considered, please email [email protected]

We Require:

• A minimum of 3 years' experience behind bar, including cocktail creation, costing, ordering/receiving, inventory maintanence, and prep skills for garnishes, recipes, syrups, batches, juices, etc.
• The creative and technical abilities to execute a creative and balanced bar program that lends itself to restaurant ethos 
• Able to respond to guest and/or manager feedback to tailor an exceptional beverage and restaurant experience
• Confident and correct use of Toast POS system for order entry and payment processing
• Knowledge of Cocktail Culture and history to promote staff education
• Meticulous attention to organization and cleanliness of bar to meet DOH requiremnets, as well as restaurant standards
• Full knowledge of food, wine, sake, cocktail and spirit items offered by restaurant
• Provide open-hand service, mise guests with proper silverware, and meet table maintanence standards of restaurant
• Support team with beverage and food service in both the bar and dining rooms
• Responsibly serve alcoholic beverages
• Complete all necessary opening and closing side-work according to standards and specifications in a timely and professional manner

Requirements for our team:

• Must have sound wine and beverage knowledge
• Professional & polished personality
• Passionate about great service
• Project a professional appearance
• Ability to work in a fast-paced environment.
• Must possess strong empathy and team spirit
• Ability to work in an organized and meticulous manner with strong attention to small details
• Solution-focused, receptive to constructive criticism and general performance feedback
• Must have strong interest in food & wine, & the business of hospitality
• Ability to communicate with members of the kitchen and dining room teams
• Strong organizational skills and attention to detail
• Experience in Michelin-starred or fine dining restaurant
• Able to lift up to 40 pounds.
• Must be able to stand and exert fast-paced mobility for periods up to 10 (nine) hours in length.
• This position requires full time availability, including days, nights & weekends.