Busser

One of NYC's hottest new restaurants is looking for a hybrid FOH support / dishwasher.

Hourly + Tip split with 1 server. Expected weekly tips for this role is +/- $1000.  
Days required: Wed - Sat, 4pm to close (between 1030pm-12am), plus occasional event days as required, with advance notice. 

Become a part of Creola's small but powerful team -- currently Chef, Sous, and server -- we need cross-functional FOH / dishwasher to start in the next few weeks. Already featured in NYT, The New Yorker, Eater, Cherry Bombe, The Infatuation and others in just our first 2 months, reservations are consistently booked out 2 weeks in advance. We are a low-ego, customer-centric team that works to improve our service and standards together. Closed for holidays so you have time with family and friends, plus an optional, expenses paid off-site with the team in January to set goals for the year. 

This role will:  
- Support FOH staff with running and clearing plates, filling waters, light guest chat 
- Support BOH staff with dishes (Hobart dishwasher) 
- Bonus if you have prep chef experience or interest for occasional event support 

Best candidates will: 
- be able to work quickly and quietly (very small restaurant) 
- be reliable, on time and committed throughout their shift 
- be able to adapt, learn and communicate needs to the team 

About Creola: 
Creola is a 12-seat tasting menu restaurant in Carnegie Hill from Chef Lana Lagomarsini, a Top Chef Season 22 semifinalist. It's named for her grandmother, whose kitchen shaped the way Lana cooks and feeds people.
The five-course menu is rooted in the American South and the broader African diaspora, shifting seasonally. Potlikker consommé. Pâté en croûte with an Afro-Caribbean turn. Familiar flavors handled with the technique Lana built at Gramercy Tavern, Daniel, and Momofuku Ko.
One room, Wednesday through Saturday. Supper club vibes.