Required Years of Experience
1 year
Job Details
Job Details:
Emilia, Chef Greg Vernick's newest restaurant dedicated to the regional cuisines of Italy, is seeking a part-time experienced server, food runner and busser.
- Naturally gracious and attentive to guest needs
- Experience serving in a fine dining atmosphere
- Team-oriented with a strong work ethic
- Eager to learn and grow in a fast-paced, detail-driven environment
- Professional, punctual, and proactive
- A strong interest in food, beverage, and hospitality
Food runners should have a minimum of 1 years' experience in hospitality preferably in a chef driven environment.
Bussers should have 1 years' experience in hospitality.
Job Types: part-time with potential to become full-time.
Host are paid a competitive hourly wage based on experience
we offer a competitive hourly wage plus being part of our tip pool
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Ability to Work Under Pressure
Ability to work in a fast paced environment
Strong interpersonal skills
Adaptability to a Fast Paced Environment
Adaptability
Attention to Detail
Team Collaboration
Customer Service Orientation
Read more
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Italian
Upscale Casual, Bar / Lounge
Part of Vernick Restaurants
Chef Greg Vernick's Emilia, a new Italian restaurant on Frankford Avenue in the Fishtown-Kensington neighborhood. A neighborhood friendly restaurant featuring his spin on Italian cuisine, featuring housemade pastas.
Cherry Hill, NJ native Greg Vernick could be found in the kitchen at an early age thanks to his grandfather owning a Philadelphia butcher shop and mother, Beth, owning a local restaurant near their hometown. Pursuing his passion for the restaurant industry, Greg is now an award-winning chef with his own nationally recognized restaurant, Vernick Food & Drink.
Greg earned a degree in hospitality management from Boston University followed by a culinary degree from the Culinary Institute of America (CIA) in New York. After his CIA externship with Chef Ken Oringer at Boston’s Clio, Greg moved to New York City where he rose through the ranks of the Jean-Georges Vongrichten’s empire serving as sous chef at Jean-Georges, Nougatine, and Spice Market, and traveling the world as chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After years in the Jean-Georges family, Greg took his final post away from home as chef de cuisine of New York’s Tocqueville.
In 2012, Greg returned to Philadelphia with his wife Julie and opened the doors to his own restaurant, Vernick Food & Drink, where he serves an honest, no-fuss menu featuring his version of new American cooking.
Vernick Food & Drink has been recognized by the likes of Food & Wine, Bon Appetit, StarChefs, Philadelphia magazine, The Washington Post, and The New York Times. In 2016, Greg was named “Chef of the Year” by the Philadelphia Inquirer and Vernick Food & Drink earned a 4-Bell, re-review from restaurant critic Craig LaBan who called it the “Best Overall Restaurant” in the city.
In May 2017, Greg Vernick was named the Best Chef: Mid-Atlantic by the James Beard Foundation, coinciding with the fifth anniversary of the restaurant’s opening. Greg is the first Philadelphia chef to win the award since 2011. Most recently, Greg has partnered with Four Seasons Hotel Philadelphia at Comcast Center. In October 2018, he opened Vernick Coffee Bar, a modern café and barista bar. Then, in August of 2019, Vernick Fish opened its doors, featuring Greg’s take on the favorite hallmarks of American oyster bar fare.
