Server
Market Table
54 Carmine Street, New York, NY, United States
591 people viewed
Required Years of Experience
2 years
Job Details
We are looking for exceptional people to join our family! Why work with Blackfoot Hospitality? We are family oriented and care about our guests and our staff. We believe that hospitality begins with us and how we treat one another. We promote growth both personally and professionally. We offer dining discounts, 401k, health and dental insurance and two consecutive days off. While we are serious about what we do we also have a great time together.
We are looking for a server who has weekday and weekend availability, as well as experience with private events. Must be available Sundays.
Job Requirements:
Friendly and passionate about food, wine and the guest experience.
At least 2 years of NYC restaurant experience preferred.
Strong work ethic and attention to detail.
Embrace true hospitality with guests and fellow team members.
Able to work nights, weekends and holidays.
Bartending skills are a plus!
We are looking for a server who has weekday and weekend availability, as well as experience with private events. Must be available Sundays.
Job Requirements:
Friendly and passionate about food, wine and the guest experience.
At least 2 years of NYC restaurant experience preferred.
Strong work ethic and attention to detail.
Embrace true hospitality with guests and fellow team members.
Able to work nights, weekends and holidays.
Bartending skills are a plus!
Compensation Details
Compensation: Hourly ($16.50) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, 401k, Commuter Benefits, Dining Discounts
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Part of Blackfoot Hospitality
Chef Mike Price and partner, Joey Campanaro, opened Market Table in the fall of 2007. Located at the corner of Carmine and Bedford Streets in the West Village, the restaurant boasts an airy dining room with floor-to-ceiling windows offering a view onto village life as well as 2 covered outdoor seating areas.
The menu at Market Table is seasonal American, influenced by Mike's childhood on the family farm in Maryland coupled with years working beside great chefs and blends harmoniously with Chef de Cuisine Andrew Sutin's clean, vibrant flavors.
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