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Gristmill
289 5th Avenue, Brooklyn, NY
Host / Hostess at Gristmill
Host / Hostess at Gristmill

Host / Hostess

GristmillMore Info

289 5th Avenue, Brooklyn, NY

Full Time • Hourly (Based on Experience)
Expired on Nov 12, 2017

Requirements

0-1 years

Job Details

Farm inspired, grain-centric restaurant in Park Slope, Brooklyn looking for front of house staff to join our crew. Seeking a number of FOH positions including: server, bartender, host, & floor manager.  Experience preferred, but will train the right person.

 

Gristmill is a seasonal New American restaurant with a wood-fired oven at its core - menu is strictly farm inspired food and focuses on sustainable cooking, including the restaurant's own farm in upstate NY. Open kitchen where the cooks and front of house team work closely together to create an incredible experience for our guests. 

Ideal candidates will have a natural sense of hospitality along with a strong work ethic, positive attitude and desire to learn. Come prepared to work in a restaurant culture rooted in integrity and education. Must have a passion for all things hospitality, food, & beverage, along with a desire to help others learn as well.

This is a full-time or part-time position depending on the right candidate.

Required Skills

Classic Food / Wine Service

Classic Wine Service Knowledge

Customer service

OpenTable or other

POS Systems

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Gristmill

Upscale Casual

Gristmill is a seasonal American restaurant located on Fifth Avenue in Brooklyn’s Park Slope neighborhood. At its heart and soul is the custom built wood-fired oven where Executive Chef and Owner Jake Novick-Finder creates a seasonal rotating menu of savory shared plates, pizzas, and sweet pies that celebrate grains (whole and milled) and fresh produce, sourced from farmers and purveyors in the Northeast from New York to Quebec.

Gristmill is committed to sourcing as locally and sustainably as possible. Over 90% of the restaurant’s product (fruit, vegetables, dairy, grain, meat, fish and shellfish) is from farms located within New York State including Jake’s mother’s personal farm in Rhinebeck, NY dubbed Gristmill Farm, after the restaurant. A “no-waste if possible” ethos translates to Jake and his cooks inspecting every single stem, skin, leaf and shell to determine if there is a culinary application or use.