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Assistant Director of Housekeeping
(Housekeeping)
The Assistant Director of Housekeeping is responsible for ensuring the operation of the Housekeeping Department in an attentive, friendly, efficient and courteous manner, providing all guests with quality service and a clean and safe environment throughout their stay, while efficiently managing expenses and maximizing service levels.
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Line Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Line Cook - Caviar Kaspia
(Chefs/Kitchen)
Come work for a top 50 in the world hotel with two Michelin Keys.
All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times.
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Front Desk Agent
(Guest Services)
As Guest Services Agent, you will provide top quality hospitality services for guests that contribute to an overall exceptional experience from check-in through check-out and complete audits, as required. A Guest Services Agent contributes to the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards:
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Server
(Food & Beverage)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,300.00 gross per week.
The AM Server's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Cafeteria Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Grill Cook
(Chefs/Kitchen)
Work at a top 50 in the world hotel with 2 Michelin Keys.
The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times. To uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
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Barista
(Food Service)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $950.00 gross per week.
The Barista's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Food Runner
(Chefs/Kitchen)
The Mark Restaurant by Jean-Georges is Seeking Experienced Food Runners!
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Food Runner
(Chefs/Kitchen)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,200.00 gross per week.
The Food Runner's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Server Assistant
(Food Service)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,200.00 gross per week.
The Server Assistant's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Sommelier
(Food & Beverage)
High volume restaurant in one of New York's most affluent neighborhoods.
The Sommelier will support the Beverage Program in order to maintain high standards of quality and service while maximizing profits. The Sommelier will report directly to the Wine Director.
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Server
(Food Service)
High volume restaurant in one of New York's most affluent neighborhoods. High check average, can average $1,300.00 gross per week. $1200 to $800 per week with tips.
The AM Server's priorities and responsibilities are to exceed our guest's expectations by providing them with the highest level of consistent, professional and courteous service.
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Housekeeping Manager
(Housekeeping)
Collect room and floor status report sheets for assigned work areas and assign rooms to Housekeepers as needed.
careers.themarkhotel.com/the-mark-hotel/jobs
