Server/Bartender
Salinas
136 9th Ave, New York, NY, United States
Salinas hiring Server/Bartender in New York, NY

Salinas hiring Server/Bartender in New York, NY

SalinasMore Info

Full/Part Time • Hourly ($10.00) plus tips
Expires: Feb 20, 2025

1136 people viewed

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.

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