Express Employment Professionals
Caribbean Fine-Dining Server & Bar Specialist
Express Employment Professionals, New York, New York, us, 10261
Job Description
We are preparing to launch a
brand-new, elevated Caribbean restaurant and bar opening this December . Our vision is to bring the vibrant flavors and traditions of the Caribbean to life in a modern fine dining setting—where authenticity meets innovation. This is an exciting opportunity to be part of a restaurant from the ground up and help shape its identity, culture, and culinary excellence.
Calling all Restaurant Staff:
General Manager:
Oversees all restaurant operations, including staff, finances, and customer service.
Assistant Manager:
Supports the general manager with daily tasks and staff management.
Food and Beverage Manager:
Manages food and drink operations, inventory, and staff within those departments.
Kitchen Manager:
Oversees daily kitchen operations, staff, and inventory.
Front-of-House (Customer-Facing Roles)
Host/Hostess:
Greets guests, manages reservations, and seats customers.
Server/Waiter/Waitress:
Takes orders, serves food and drinks, and ensures a positive dining experience.
Busser:
Cleans and resets tables after guests leave.
Bartender:
Mixes and serves alcoholic and non-alcoholic drinks.
Barback:
Assists bartenders by restocking supplies and cleaning the bar.
Barista:
Prepares and serves coffee, espresso, and other specialty beverages.
Sommelier:
Manages the wine list and advises guests on wine pairings.
Food Runner:
Delivers food from the kitchen to the tables.
Expeditor (Expo):
Coordinates the flow of food from the kitchen to the service staff.
Cashier:
Handles payments and customer transactions.
Back-of-House (Kitchen Roles)
Executive Chef:
Develops menus, manages the kitchen staff, and ensures food quality.
Sous Chef:
Assists the Executive Chef, supervises kitchen staff, and helps with menu planning.
Line Cook:
Prepares and cooks menu items to order.
Prep Cook:
Prepares ingredients and performs basic food preparation tasks.
Pastry Chef:
Specializes in creating desserts, pastries, and baked goods.
Dishwasher:
Clears dishes, cookware, and kitchen equipment.
Chef de Partie (Station Chef):
Manages a specific station in the kitchen.
Company Description We are a Recruiting Firm based in Jericho, NY that specializes in employing candidates for some of Long Island's top employers.
#J-18808-Ljbffr
brand-new, elevated Caribbean restaurant and bar opening this December . Our vision is to bring the vibrant flavors and traditions of the Caribbean to life in a modern fine dining setting—where authenticity meets innovation. This is an exciting opportunity to be part of a restaurant from the ground up and help shape its identity, culture, and culinary excellence.
Calling all Restaurant Staff:
General Manager:
Oversees all restaurant operations, including staff, finances, and customer service.
Assistant Manager:
Supports the general manager with daily tasks and staff management.
Food and Beverage Manager:
Manages food and drink operations, inventory, and staff within those departments.
Kitchen Manager:
Oversees daily kitchen operations, staff, and inventory.
Front-of-House (Customer-Facing Roles)
Host/Hostess:
Greets guests, manages reservations, and seats customers.
Server/Waiter/Waitress:
Takes orders, serves food and drinks, and ensures a positive dining experience.
Busser:
Cleans and resets tables after guests leave.
Bartender:
Mixes and serves alcoholic and non-alcoholic drinks.
Barback:
Assists bartenders by restocking supplies and cleaning the bar.
Barista:
Prepares and serves coffee, espresso, and other specialty beverages.
Sommelier:
Manages the wine list and advises guests on wine pairings.
Food Runner:
Delivers food from the kitchen to the tables.
Expeditor (Expo):
Coordinates the flow of food from the kitchen to the service staff.
Cashier:
Handles payments and customer transactions.
Back-of-House (Kitchen Roles)
Executive Chef:
Develops menus, manages the kitchen staff, and ensures food quality.
Sous Chef:
Assists the Executive Chef, supervises kitchen staff, and helps with menu planning.
Line Cook:
Prepares and cooks menu items to order.
Prep Cook:
Prepares ingredients and performs basic food preparation tasks.
Pastry Chef:
Specializes in creating desserts, pastries, and baked goods.
Dishwasher:
Clears dishes, cookware, and kitchen equipment.
Chef de Partie (Station Chef):
Manages a specific station in the kitchen.
Company Description We are a Recruiting Firm based in Jericho, NY that specializes in employing candidates for some of Long Island's top employers.
#J-18808-Ljbffr