Required Years of Experience
1 year
Job Details
We are looking for someone who can greet everyone with an enthusiastic smile, understand the guest flow, run food, bus tables and understand ins and outs of all things we offer including beer and wine.
We have a slim team and intend to keep it small. We average close to 400 transactions on a daily basis. Tips supplement added in addition to the hourly wage.
We are looking for someone who can think, adapt and move in order to learn and grow with the company as we grow.
Applicant should have a minimum of one year experience/exposure working in the hospitality sector with a strong sense of urgency and calm under pressure.
We believe in creating a culture of positivity while holding high standards in a work environment.
We believe in putting smile on our faces while we welcome, engage and multitask through morning and afternoon rushes.
We believe in ability to think critically and solving everyday issues as they arise using common sense solutions.
We believe in promoting from within for any position that opens up in the future, and believe in working together with a long term vision.
An applicant must be able to work Sundays and be able to work around 40 hours a week.
Compensation Details
Compensation: Hourly ($15.00) plus tips
Benefits & Perks: Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Positive Attitude
Customer Service
Critical Thinking
Ability to Multitask
Sense of Urgency
Common Sense Solutions
Experience in Food Service Industry
Understanding of Guest Flow
Read more
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Part of La Tabatiere & Pavé
With the art of making freshly baked bread going out of style, it became a vision of Chef Jonghun Won to create a European-style Café/Bakery.
Located in the heart of New York City's bustling Midtown business district, Pavé's main focus is on creating artisanal bread made fresh throughout the day.
Our aim is to keep the supply of freshly made bread, which will be incorporated into delicious sandwiches and pastries, both savory and sweet.
We believe there's nothing better than freshly baked bread, and that there's nothing better than a sandwich built on that bread. Fresh is best!
Chef Won hails from South Korea, with a background in theology. He has honed his skills in numerous fine establishments such as Jungsik Seoul as the original Executive Pastry Chef, ultimately leading to uprooting his family to New York to open Jungsik New York, which won 2-Michelin star honor during his tenure.
A graduate of CIA (The Culinary Institute of America at Hyde Park), Chef Won concurrently works as the sole proprietor of La Tabatiere, located in Closter, NJ. It is hailed as one of the best bakeries in Northern New Jersey.
