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Kitchen Steward – Jean-Georges' Restaurant in NYC
Summary
Kitchen Steward – Jean-Georges' Restaurant in NYC
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Kitchen Steward – Jean-Georges' Restaurant in NYC
Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Steward is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Clean food processing facilities, storage rooms, walk in refrigerators, kitchen utensils, corridors and holding areas as well as the all operation equipment and items according to sanitation guidelines and ensure everything is in good working order.
• Clean all soiled kitchen items.
• Clean, sanitize and safely store all china, glass, silver, pots, pans, utensils and kitchen supplies.
• Operate dishwasher as per PUBLIC standards for china, glass, and silver.
• Clean and sanitize all kitchen and culinary surfaces, including but not limited to racks, counters, cutting boards, machinery floors, walk-ins, etc.
• Adhere to all sanitation guidelines.
• Sort and safely dispose of all recyclable, rubbish, and broken items.
• Maintain the highest level of safety and sanitation standards in the kitchen.
• Be responsible for cleanliness of public spaces as assigned and directed.
• Ensure all chemicals are used according to instructions on the labels, training standards and health and safety regulations .
• Transport washed and dried crockery and cutlery, safely to minimize the risk of loss and breakages, to relevant stations.
• Transport used boxes to refuse area and break down boxes as necessary.
• Empty various garbage containers as required.
• Separate cracked, chipped, broken items and inform the manager on duty to record the breakages.
• Follow daily and weekly cleaning schedules.
REQUIRED SKILLS AND QUALIFICATIONS
• Expert in hotel operations and excellent working knowledge of all internal departments.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. Must be able to push and pull cars and equipment weighing up to (250) pounds. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in cleaning and willing to learn
• Basic knowledge of food and hygiene
• Ability to work well under pressure and in a multi-cultural environment
• Ability to comprehend, read, count, write, and speak English conversationally
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Steward is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Clean food processing facilities, storage rooms, walk in refrigerators, kitchen utensils, corridors and holding areas as well as the all operation equipment and items according to sanitation guidelines and ensure everything is in good working order.
• Clean all soiled kitchen items.
• Clean, sanitize and safely store all china, glass, silver, pots, pans, utensils and kitchen supplies.
• Operate dishwasher as per PUBLIC standards for china, glass, and silver.
• Clean and sanitize all kitchen and culinary surfaces, including but not limited to racks, counters, cutting boards, machinery floors, walk-ins, etc.
• Adhere to all sanitation guidelines.
• Sort and safely dispose of all recyclable, rubbish, and broken items.
• Maintain the highest level of safety and sanitation standards in the kitchen.
• Be responsible for cleanliness of public spaces as assigned and directed.
• Ensure all chemicals are used according to instructions on the labels, training standards and health and safety regulations .
• Transport washed and dried crockery and cutlery, safely to minimize the risk of loss and breakages, to relevant stations.
• Transport used boxes to refuse area and break down boxes as necessary.
• Empty various garbage containers as required.
• Separate cracked, chipped, broken items and inform the manager on duty to record the breakages.
• Follow daily and weekly cleaning schedules.
REQUIRED SKILLS AND QUALIFICATIONS
• Expert in hotel operations and excellent working knowledge of all internal departments.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. Must be able to push and pull cars and equipment weighing up to (250) pounds. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in cleaning and willing to learn
• Basic knowledge of food and hygiene
• Ability to work well under pressure and in a multi-cultural environment
• Ability to comprehend, read, count, write, and speak English conversationally
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Steward is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Clean food processing facilities, storage rooms, walk in refrigerators, kitchen utensils, corridors and holding areas as well as the all operation equipment and items according to sanitation guidelines and ensure everything is in good working order.
• Clean all soiled kitchen items.
• Clean, sanitize and safely store all china, glass, silver, pots, pans, utensils and kitchen supplies.
• Operate dishwasher as per PUBLIC standards for china, glass, and silver.
• Clean and sanitize all kitchen and culinary surfaces, including but not limited to racks, counters, cutting boards, machinery floors, walk-ins, etc.
• Adhere to all sanitation guidelines.
• Sort and safely dispose of all recyclable, rubbish, and broken items.
• Maintain the highest level of safety and sanitation standards in the kitchen.
• Be responsible for cleanliness of public spaces as assigned and directed.
• Ensure all chemicals are used according to instructions on the labels, training standards and health and safety regulations .
• Transport washed and dried crockery and cutlery, safely to minimize the risk of loss and breakages, to relevant stations.
• Transport used boxes to refuse area and break down boxes as necessary.
• Empty various garbage containers as required.
• Separate cracked, chipped, broken items and inform the manager on duty to record the breakages.
• Follow daily and weekly cleaning schedules.
REQUIRED SKILLS AND QUALIFICATIONS
• Expert in hotel operations and excellent working knowledge of all internal departments.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. Must be able to push and pull cars and equipment weighing up to (250) pounds. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in cleaning and willing to learn
• Basic knowledge of food and hygiene
• Ability to work well under pressure and in a multi-cultural environment
• Ability to comprehend, read, count, write, and speak English conversationally
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Steward is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Clean food processing facilities, storage rooms, walk in refrigerators, kitchen utensils, corridors and holding areas as well as the all operation equipment and items according to sanitation guidelines and ensure everything is in good working order.
• Clean all soiled kitchen items.
• Clean, sanitize and safely store all china, glass, silver, pots, pans, utensils and kitchen supplies.
• Operate dishwasher as per PUBLIC standards for china, glass, and silver.
• Clean and sanitize all kitchen and culinary surfaces, including but not limited to racks, counters, cutting boards, machinery floors, walk-ins, etc.
• Adhere to all sanitation guidelines.
• Sort and safely dispose of all recyclable, rubbish, and broken items.
• Maintain the highest level of safety and sanitation standards in the kitchen.
• Be responsible for cleanliness of public spaces as assigned and directed.
• Ensure all chemicals are used according to instructions on the labels, training standards and health and safety regulations .
• Transport washed and dried crockery and cutlery, safely to minimize the risk of loss and breakages, to relevant stations.
• Transport used boxes to refuse area and break down boxes as necessary.
• Empty various garbage containers as required.
• Separate cracked, chipped, broken items and inform the manager on duty to record the breakages.
• Follow daily and weekly cleaning schedules.
REQUIRED SKILLS AND QUALIFICATIONS
• Expert in hotel operations and excellent working knowledge of all internal departments.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to work a flexible schedule, including weekends, holidays and late hours when necessary.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Ability to behave at all times based on a guest responsive culture where exceptional guest service prevails.
• Be attentive, accountable and highly organized and has the ability to plan multiple activities in a timely fashion.
• Possess excellent interpersonal and communication skills.
• Possess excellent phone skills and be guest service oriented and proactive.
• Ability to maintain a positive and professional demeanor and composure at all times.
• Ability to be friendly, engaging, gracious and the ability to focus and connect with all guests and team members and exceed their expectations.
• Have an upbeat, energetic, authentic and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• All other responsibilities, tasks and special projects as assigned by leadership.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member is required to lift up to (30) pounds frequently; lift up to (50) pounds occasionally; and lift up to (100) pounds sporadically. Must be able to push and pull cars and equipment weighing up to (250) pounds. The team member will frequently use hands to perform repetitive hand motions; reach with hands and arms; squat; kneel; climb. The team member will possess sufficient dexterity.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ experience in cleaning and willing to learn
• Basic knowledge of food and hygiene
• Ability to work well under pressure and in a multi-cultural environment
• Ability to comprehend, read, count, write, and speak English conversationally
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
EEO M/F/M/V/D
Details
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Inventory Management
Fine Dining Experience
New York Restaurant experience
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
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215 Chrystie St, New York, NY 10002, USA