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Server
The Dutch - New York
131 Sullivan Street, New York, NY, United States
The Dutch - New York hiring Server in New York, NY

The Dutch - New York hiring Server in New York, NY

Server

The Dutch - New YorkMore Info

131 Sullivan Street, New York, NY, United States
Full Time • Hourly ($11.35) plus tips
Expires: Nov 28, 2026

3190 people viewed

Required Years of Experience

2 years


Job Details

The front-of-house management team is seeking a SERVER to join them at THE DUTCH, Chef Andrew Carmellini's roots-inspired American restaurant, bar and oyster room in SoHo named the "Best New Restaurant" to open in 2011 by The New York Times.

The Dutch is an American restaurant, bar and oyster room inspired by local cafes, country inns, corner taverns, neighborhood bistros, seaside shacks, roadside joints and the same mix of cultural influences that make New York City great. Award-winning Chef Andrew Carmellini's roots-inspired American menu features fresh fish and shellfish, choice meats, local produce and the best of what's around.

Ideal candidates possess: 

*Warmth and graciousness; The ability to function highly in a busy environment. 
*Full responsibility for food and beverage knowledge; Micros POS experience a plus. 
*Great communication skills. 
*Ability to manage a large and busy section in a popular restaurant. 
*Create stellar guest experiences. 
*Well-versed in and able to sell our list of wine and spirits.
 

Benefits:

We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.

Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’s, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay rate for the position is $17.00 per hour plus tips, less tip credit. 


Compensation Details

Compensation: Hourly ($11.35) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts


Required Skills

Ability to Function Highly in a Busy Environment

Customer Service Orientation

Full Responsibility for Food and Beverage Knowledge

Time Management

Micros POS Experience (a Plus)

Multitasking

Great Communication Skills

Attention to Detail

Micros POS Experience

Team Collaboration

Ability to Manage a Large and Busy Section in a Popular Restaurant

Problem Solving

Create Stellar Guest Experiences

Adaptability

Knowledge of and Ability to Sell Wine and Spirits

Sales Skills

Well Versed in and Able to Sell Wine and Spirits

Knowledge of Food and Beverage Pairing

Referral Reward Program

Stress Management

Cultural Awareness

Interpersonal Skills

Conflict Resolution

Organizational Skills

Ability to Work Under Pressure

Read more



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3 Employee Recommendations

Part of NoHo Hospitality Group

Chef Andrew Carmellini's roots-inspired American restaurant, bar and oyster room in SoHo named the "Best New Restaurant" to open in 2011 by The New York Times.

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