Photo by Addison Godel
Nothing but the best for fancypants Alain Ducasse: For his new restaurant, Adour, in the St. Regis Hotel, the chef is looking for bilingual servers with at least 2 years experience in 3- or 4-star restaurants. He also needs an assistant tournant, who doesn’t have to be bilingual, but must be able to do math.
The Kingswood, the new West Village spot with Brits in the kitchen, is looking for a chef de partie and a commis.
An experimental tea house is coming to Soho. What is an experimental tea house? Apparently, it’s something involving a chef/food scientist who needs a regular old sous chef by his side…
David Chang is looking for a captain, a server, and four hosts at Momofuku. Here’s an excerpt:
We are very busy. No cry babies. Ideal candidate works very hard, loves using windex and enjoys eating meat products. We really want people that value integrity, honesty and teamwork. We want servers who can provide good service, not superior hospitality (yes, they are mutually exclusive).
If you speak conversational Japanese and maybe a little English, this is the job for you. Yakitori Taisho, on St. Marks, is looking for staff members (waiters, we assume). It may not be the best yakitori, but meals are included, and, I mean, look at these people!