Schedule
Days: Tuesday, Wednesday, Thursday, Friday, SaturdayShifts: Night
possible to be changed
Required Years of Experience
1 year
Job Details
SONO is looking for a dependable, hardworking Busser to help keep our dining room clean, organized, and ready for guests. This role includes clearing and resetting tables, carrying dirty pans and dishes downstairs to the dishwashing area, and bringing clean items upstairs throughout service.
Responsibilities
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Clear used plates, glasses, utensils, and pans from tables and service areas.
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Safely carry collected dirty pans and dishes downstairs and bring clean items upstairs.
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Clean and reset tables promptly for arriving guests.
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Keep service stations stocked with clean plates, utensils, and other supplies.
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Support servers and kitchen staff to keep service running smoothly.
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Keep dining areas, service stations, and stairways clean and free of obstacles.
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Follow sanitation procedures and safe lifting and carrying practices.
Qualifications
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Reliable, punctual, and comfortable working in a fast-paced restaurant.
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Able to stand and walk for extended periods, bend, lift, and carry dishware, with or without reasonable accommodation.
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Able to safely make frequent trips up and down stairs while carrying manageable loads of pans, plates, and supplies.
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Strong teamwork skills and attention to cleanliness.
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Previous restaurant experience is welcome but not required.
Compensation Details
Compensation: Hourly ($10.50 - $11.50) plus tips
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Ability to Work Under Pressure
Time Management Skills
Attention to Detail
Adaptability
Communication Skills
Customer Service Orientation
Problem Solving Skills
Collaboration With Team Members
Read more
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Sono, the first of its kind Korean-Italian trattoria, is opening in NYC's East Village in March 2026. The brainchild of Chef Sechul, whose résumé includes some of New York City’s most celebrated kitchens, including Gramercy Tavern (one MICHELIN Star), Oiji Mi (one MICHELIN Star), Maialino (worked under Danny Meyers), and, most recently, Ddobar (worked alongside Jiho Kim), where he serves as Chef and Partner.
Meaning “I am” in Italian, Sono is rooted in his Korean upbringing and shaped by years spent cooking in Italian kitchens. The menu follows the framework of a classic Italian trattoria, with handmade pastas and shared plates, subtly infused with Korean ingredients and sensibilities that reflect the cultural overlap between the two cuisines. While the two cuisines naturally overlap in their love of noodles, alliums, and seafood-rich peninsula cultures, Chef Yang finds the most excitement in exploring where they differ.
