Required Years of Experience
1 year
Job Details
We are a New York Times two-star Spanish restaurant located in West Chelsea featuring regional Spanish dishes by Chef Luis Bollo.
We are currently looking for experienced part time or full time servers. Servers with bartending experience is a plus.
Open availability preferred but not required.
Ideal candidates are those who worked in casual, fine dining restaurants for at least one year as a server and/or bartender. Familiarity with Spanish food/wine is a plus but not required. Toast experience is a plus.
Our restaurant is built on the foundation of working together to achieve excellence with genuine hospitality. We look forward to hearing from you!
Compensation Details
Compensation: Hourly ($10.00) plus tips
Benefits & Perks: Dining Discounts
Required Skills
Service Procedures
Beer Knowledge
Cocktail Making
Spirits Knowledge
TIPS Certified
Wine Knowledge
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Spanish, Mediterranean
Upscale Casual
Since opening in 2011, Salinas has been recognized as one of the best Spanish restaurants in New York and the U.S., as well as received numerous accolades including two stars in The New York Times and being named one of Esquire’s Best New Restaurants.
Salinas’ proprietors Nicolas Matar, Mary Catherine Mikula and Donald Mikula have traveled extensively throughout Spain and took inspiration from the country’s lively culture, music, and cuisine. They joined forces with renowned chef Luis Bollo, a native of San Sebastian, who has worked at Michelin-starred restaurants in Spain including Martin Berasategui and Zuberoa.
Under the direction of Chef/Partner Luis Bollo, Salinas showcases the flavors of the Spanish Mediterranean in a plush, romantic townhouse setting. The menu features dishes inspired by the region’s diverse culinary traditions, as well as inventive new creations that marry modern techniques and traditional flavors. Chef Bollo has also tapped into the unexplored terrain of contemporary Spanish rice and pasta dishes to go beyond traditional paella, using it as a technique and genre that highlights the texture of the rice and pasta rather than accompanying ingredients.