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  • Cook and Waiter / Waitress
    Cook and Waiter / Waitress
    hace 10 días
    $17–$30 por hora
    Jornada completa
    Lynbrook

    Cook, Waitstaff, Barista & Bartender Location: Lynbrook, NY 11563 (45A Atlantic Ave. — 45A, NOT 45) Start: Thursday, November 12, 2026 Pay: $17–$30 an hour, depending on experience, negotiable — wage discussed at interview Hours: Full-time and part-time Openings: 2 per role, 8 total Barorganics — juice bar by day, wine bar by night — Now hiring before opening in Lynbrook, starting Thursday, November 12, 2026. We're hiring for four roles in one post — please tell us which role you're applying for. Cook must be able to create beautiful plating for evening (2): Day — soups, salads, sandwiches and paninis to order. Evening — small plates and charcuterie for the wine bar. Work a station cleanly in busy service, keep prep stocked, follow food-safety standards. Kitchen experience preferred. Waitstaff (2): Evening wine bar — serve wine, small plates and charcuterie, look after tables, take orders accurately, run food and drinks, clear and reset. Serving experience preferred. Barista (2): Day shift, 7 AM–4 PM — make coffee/cappuccino ect.. fresh juices, smoothies, breakfast items, look after the juice bar, greet regulars, keep it clean and stocked. Barista / juice and smoothie experience preferred. Mixologist/Bartender (2): Evening wine bar — knowledge of wine pairing with foods, build specialty drinks, look after the bar, keep it stocked, clean and moving. Bartending experience preferred.

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  • Head Chef sushi
    Head Chef sushi
    hace 2 meses
    $25–$28 por hora
    Jornada completa
    Flushing, Queens

    Omakase Responsibilities The Head Sushi Chef is fully responsible for the quality and execution of Wabi Nori’s counter and table omakase programs. • Develop and maintain the approved 16-course omakase menu: four appetizers, eleven nigiri courses, and one homemade dessert., • Work with management on seasonal menu changes, pricing, and food-cost targets., • Do not change ingredients, portions, or courses without management approval., • Select and inspect all fish and premium ingredients before service., • Prepare an accurate daily omakase par based on reservations and expected walk-ins., • Confirm allergies, dietary restrictions, and special occasions before beginning service., • Maintain consistent rice temperature, seasoning, fish cuts, portions, garnishes, and presentation., • Control the timing and progression of every course so guests are never rushed or left waiting too long., • Personally supervise or approve every omakase plate before it is served., • Explain each course professionally, including the fish, preparation, sauce, garnish, and recommended way to eat it., • Coordinate with the back kitchen so appetizers and dessert are prepared and served at the correct time., • Train another qualified sushi chef who can execute the omakase properly when the Head Sushi Chef is unavailable., • Track premium ingredients carefully, including otoro, chutoro, uni, caviar, wagyu, and seasonal fish., • Prevent unnecessary waste while never serving ingredients that fail Wabi Nori’s freshness or quality standards., • Keep the omakase counter clean, organized, and guest-ready throughout service., • Communicate immediately with management about unavailable ingredients, substitutions, guest complaints, or quality concerns. The Head Sushi Chef is accountable for making sure every omakase guest receives the same high-quality food, service, pacing, presentation, and overall experience.

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