Career Opportunities at KarVér

Join The Family!

KarVér Hospitality is always on the lookout for passionate and talented professionals to join our staff. If you are a friendly, enthusiastic, self-motivated individual with great attention to detail and experience in the hospitality industry, please see the open positions below and apply!

Marketing & Social Media Manager

 

Marketing & Social Media Manager

KarVér Hospitality is seeking a smart, passionate, and enthusiastic Marketing & Social Media Manager to join our team in Brooklyn and help us in our overall marketing efforts — ideally, a social media expert and skilled advertising and content writer with a thorough understanding of inbound and outbound marketing principles. The successful candidate will be an integral part of the development and execution of marketing plans designed to broaden awareness of our newly-created brand as we expand locations.

The Marketing & Social Media Manager will promote the company presence online on social media, devise content and implement digital marketing campaigns to aid in customer engagement, as well as supply content for our website.

Responsibilities:

  • Craft specific guidelines and protocols for social media activity as it relates to the brand USP
  • Produce content and materials, and implement campaigns across social media channels — Facebook, Twitter, Instagram, LinkedIn – posting daily
  • Creatively-driven and capable of devising new and innovative marketing strategies and content
  • Analyze channel performance and campaign effectiveness (monthly website and social media performance recaps, for example); adjust strategies, protocols and content as needed
  • Keep abreast of social media trends and developments and ensure KarVér is at the forefront
  • Manage email marketing campaigns — provide content and coordinate art elements
  • Engage customers by responding to queries on various platforms
  • Generate and upload blog posts to the website a few times per week
  • Assist Chief Marketing Officer in planning and executing initiatives to reach target audience through appropriate channels (social media, email, digital advertising, PR, etc.)
  • Liaise with external vendors to execute promotional events and campaigns

Requirements:

  • 2+ years of work experience in marketing and social media/content writing
  • BA or BS from an accredited academic institution
  • Restaurant/food experience a plus; knowledge of/passion for food and hospitality landscape preferred
  • Detailed knowledge of digital marketing practices
  • Proven record of effective social media marketing
  • Excellent oral and written communication skills
  • Exemplary interpersonal skills
  • Technically adept across various social media platforms and proficient in their unique practices
  • Creative and forward-thinking
  • Methodical and detail oriented
  • Enthusiastic, hard-working, and driven
  • Professional and personable manner
  • Skilled at time management and multitasking
  • Ability to work in a collaborative and cross functional setting, and to complete solo projects

Location: Brooklyn, NY; Compensation based on experience.

KarVér Hospitality is a brand new venture, with an initial three locations in NYC (Sheepshead Bay, Downtown BK, and Chelsea). Taking this job will provide the opportunity to work at an exciting start-up, founded by some of the hospitality industry’s most talented professionals. The successful candidate will play an integral role in our development as a brand and in our journey to become a multi-unit restaurant group with national and international aspirations.

APPLY

Sous Chef

 

Job Summary:

The sous chef is a hands-on management position. The sous chef is responsible for the portioning, production, storage, rotation, distribution of prepared and unprepared foods. The sous chef is a hands-on chef for off premise full service functions.

Qualifications:

  • 3-4 years of experience as a chef in a similar business
  • Ability to effectively communicate with staff in both English and Spanish languages.
  • Must be detail oriented and have a strong ability to multi-task appropriate work.
  • Basic computer literacy is essential to the function of this position.
  • Ability to communicate effectively with associates, management, clients and vendors if necessary.
  • Able to work flexible schedule in order to accommodate business levels.

 

Essential Job Functions:

  1. Coordinate food preparation with Restaurant, Banquet and Women’s Club Chefs.
  2. Organize & label prepared foods and arrange in proper locations.
  3. Attend and participate in all scheduled meetings and training sessions.
  4. Follow proper time keeping policies and procedures
  5. Assure that KarVer recipes are being followed.
  6. Communicate with warehouse manager on production personnel needed to perform duties.
  7. Report challenges to warehouse manager.
  8. Know and follow all KarVer emergency and safety procedures.
  9. Responsible for the organization, cleaning, sanitation standards and effective maintenance of the Back of the house areas. Including walk-ins and freezers.
  10. Perform all reasonable requests by the management team.
  11. Coach & counsel and conduct performance evaluations of staff.
  12. Develop, train and mentor staff and act as a resource to them.
  13. Manage all kitchen equipment maintenance, repairs and replacement.
  14. Assure all production area equipment is functioning correctly.
  15. Manage warehouse efficiency in production of foods, organization and cleanliness.

Cooking; Maintaining the food standards of KarVer through proper Planning, Technique, Training, Taste and Presentation. Have weekly meetings with executive chef, chef de cuisine and banquet chef to go over all menus for the week so that we are all on the same page.

Shipping & Receiving; Communicating with warehouse manager and Executive Chef in coordinating orders placed. When and where they are to be received and or shipped.

Execution; Support development and execution of policies and procedures. Help to create and maintain a cooperative and pleasant work environment

APPLY

Counter Attendant

 

Purpose:

To create the KarVer experience for guests by maintaining a clean and inviting breakfast setting.

 

Constituents:

–         Guests

–         Employees

 

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

 

Areas of Responsibility:

Delivers the KarVer experience for guests

–         Works with the team to create the KarVer experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates the KarVer values when providing service and teamwork

Creates luxury for all the senses by maintaining clean and “appetizing” breakfast setting.

–    Reviews breakfast opening list is done and ready for service

–         Welcomes guests and makes them feel at home

–         Assists guests in finding clean tables (self-seating), provides them with directions about self-service breakfast

–         Continuously performs side jobs assigned via the schedule. Every Attendant takes turns in bussing, food running, buffet maintenance, coffee brewing, supply requisitioning and storage (bringing up to par)

–         In addition to the regularly assigned side jobs, Attendant is responsible for the transport of goods from kitchen to KarVer

–         Monitors service load throughout breakfast and facilitate lines

–         Assists with dish sorting and “scraping” in stewarding area

–         Restocks all serving vessels and utensils after breakfast.

–         Polishes all silver plated serving vessels and utensils as needed.

–         Restocks and re-places all sternos

–         Wipes all surfaces with sanitizing solution, assists in the overall room cleanliness, including and not limited to tables, chairs, buffet counters, doors and side panels, bar tops, sides and bar service areas, coffee stations and cabinetry affiliated with such service

–         Washes, cleans and sanitizes all coffee service equipment inside/out

–         Wipes all window sills and heater covers as needed (crumbs)

–         Mops spills, wipes refrigerators after service, replaces napkins in bread and fruit holders, cleans toasters periodically and wipes, sorts and restocks all flatware, as needed

–         Maintains and re-stocks all condiments in the condiment bins.

–          Handles customer inquiries and complaints. Assists with customer special requests

 

Success Factors:

Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

Attend to Detail… Ensure that side job execution is accurate, work is thorough, and to the highest standards. 

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

Key Skills and Requirements:
Skills from Success Factor Menu:

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

 

Position Specific Skills and Requirements:

Ø  Out going personality

Ø  Well presented

Ø  Must be able to stand and walk at fast pace for the duration of a shift

Ø  Must be able to perform cleaning duties and carrying equipment in fast-paced environment

Ø  Must speak English fluently

APPLY

Barista

Purpose:

To create the KarVer experience for guests by maintaining a clean and inviting breakfast setting.

Constituents:

–         Guests

–         Employees

Indicators of Success: Achievement of customer satisfaction and loyalty goals

 

Areas of Responsibility: Delivers the KarVer experience for guests

Ensures that all customers are educated on our products and services.

Maintains the highest quality, consistent product standards.

Follows all Company drink recipes and procedures.

Passes monthly re-certifications in a timely manner.

Develops an understanding of coffee and tea regions and the various differences in flavor and blends.

Begins to educate themselves on the various types of coffee, tea products, blends and roasts.

Proficiently prepares blended and cold drinks provided by the store

Greets all customers with fast, friendly, personalized service and develops a rapport with customers by learning their names, favorite drinks and food items.

Verbally receives and calls back customer orders in a friendly manner.

Reports all customer complaints to manager on duty.

Responds proactively to prevent customer service situations.

Answers telephone in a courteous and friendly manner including, but not limited to, giving store greeting, directions to store location, and receiving and filling customer orders.

Answers customer questions regarding coffee blends, preparation, and product freshness.

Weighs, grinds and packs coffee per customers’ orders according to Company guidelines.

Sells and serves baked goods and miscellaneous food items to customers.

Maintains efficient, friendly service.

Restocks shelves when necessary.

Routinely cleans the bar area, floor, windows and grinders, and takes out trash, etc.

Reports potential safety hazards to the manager on duty.

Reports all employee accidents to the manager on duty.

Informs the manager on duty of any operational inconsistencies.

 Success Factors: Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

Attend to Detail… Ensure that side job execution is accurate, work is thorough, and to the highest standards.

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

Key Skills and Requirements:

Skills from Success Factor Menu:

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

Position Specific Skills and Requirements:

Ø  Out going personality

Ø  Well presented

Ø  Must be able to stand and walk at fast pace for the duration of a shift

Ø  Must be able to perform cleaning duties and carrying equipment in fast paced environment

Ø  Must speak English fluently

APPLY

Bartender

Purpose:

To create the KarVer experience for guests by providing beverage service to customers

Constituents:

–         Guests

–         Employees

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

–         Cleanliness of lounge area

 

Areas of Responsibility: Delivers the KarVer experience for guests

–         Works with the KarVer team to create the KarVer experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates KarVer values when providing service and teamwork

–         Creates luxury for all the senses by preparing beverages and serving guests in the bar accordance with KarVer standards

–         Maintains par levels of stocked beverages at all times

–         Displays beverage selections in an attractive manner

–         Maintains cleanliness of bar area at all times

–         Suggests non-alcoholic and alcoholic beverage selections

–         Demonstrates a thorough knowledge of beverage recipes and mixing procedures

–         Prepares drinks in accordance with the guest’s order

–         Maintains knowledge of beverages and wines

–         Adheres to legal and/or KarVer policies and standards

–         Understands and follows the laws and guidelines for beverage service

–         Handles cash, checks and/or credit cards in accordance with KarVer policies.

 

 Success Factors:

Focus on the Customer…Seek to understand the internal/external customer and meet the needs of both the customer and company.

Foster Teamwork…Work well in a team environment and motivate teams to sustain the needs of both the customer and the company.

Take Responsibility…Demonstrate personal ownership of tasks and follow through to get the required results.

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

Build Strong Relationships…Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Develop Self and Others…Continually work to develop own capabilities and the capabilities of others.

Share Information…Provide information so that coworkers, customers and suppliers understand and can take action.

Think Critically… Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work, and planning action.

 

Key Skills and Requirements:

Skills from Success Factor Menu:

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties. 

APPLY

Garde Manger

Purpose:

To create the KarVer experience by preparing the menu items and ingredients

Constituents:

–         Guests

–         Employees

–         KarVer Team

–         The Local Community

–         Vendors

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

–         Quality of food product

–         Achievement of food & beverage revenue, profit and customer satisfaction goals

–         Achievement of employee satisfaction and retention goals

–         Achievement of hotel’s financial goals

Areas of Responsibility: Delivers the KarVer experience for guests

–         Works with the KarVer team to create the KarVer experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates the KarVer values when providing service and teamwork

–         Prepares and properly garnishes all food orders in accordance with menu specifications

–         Prepares sauces, soups and some hot and all cold entrees, hot an cold Hors doeurves, cold and smoked fish, pates and terines, cold buffet items, dressings, vinaigrettes in accordance with menu

–         Presents food using proper plate presentation techniques in a timely manner

–         Coordinates completion of menu items with server

–         Sets up for meal periods by ensuring that stations are set-up based upon anticipated volumes in a timely fashion

–         Adheres to KarVer standards for safe food handling and storage

–         Keeps equipment clean and in proper operating conditions

–         Maintains cleanliness in all areas and stocks coolers and storage areas

–         Completes food requisitions to maintain inventory items

–         Check work area for proper equipment & sanitation

–         Report unusual situations to your supervisor (leeks, broken items, etc…)

–         Do not operate any machine without following the safety procedures

–         When moving & lifting equipment, do it the right way only. Ask for help when needed.

–         Always leave a clean area for the person after you.

–         All health & sanitation code requirements must be met at all times

–         All attendants are responsible for safe working conditions. Potentially unsafe situation or environments must be corrected or shown to the manager immediately.

–         All attendants must be properly dressed per guidelines before reporting to work. Specific dress requirements for working in public areas must be met at all times.

–         Create a good working atmosphere for employees through communication skills & reinforcement

Deliver the KarVer experience to employees & guests through great service, good manners & great human resource skills.

–         Always be properly dressed & presentable with a professional manner.

–         Check your schedule daily to make sure you are here on time for your scheduled shift.

–          No private phone calls are allowed during work periods without permission from your supervisor.

–          Front of the house linen will never be used for any cleaning job. Only designated rags will be used.

–          All spills will be cleaned as they happen & “wet floor” sign will be posted to prevent accidents.

–          Brooms & mops will always be put back to a designated area called “mop station”.

Success Factors:

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

Apply Professionalism, Product or Technical Expertise…demonstrate the ability to apply technical, professional, or product expertise to real world situations.

Think Creatively…Develop innovative approaches and imaginative solutions that meet real needs.

Build Strong Relationships…Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Key Skills and Requirements:

Skills from Success Factor Menu:

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Delegation…Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.

Performance Management, Supervisory… Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

Position Specific Skills and Requirements

Ø  The ability to read, write and communicate verbally in English. 

Ø  The ability to follow proper payroll and uniform procedures. 

Ø  The ability to operate all kitchen equipment safely and properly in the kitchen. 

Ø  The ability to utilize the computer system to read all orders. 

Ø  The ability to prepare and present on a timely basis all foods for meal service. 

Ø  The ability to respect and accommodate servers request regarding guests personality preference, and requests. 

Ø  The ability to handle all types of food and rotate it according to established procedure. 

Ø  The ability to work closely with standard recipes and plate presentation 

Ø  Maintain standards of quality in production and presentation. 

Ø  The ability to complete requisitions, obtain proper signatures, submit, pick up, transport, and store items. 

Ø  The ability to work standing for up to ten hours in a kitchen environment 

Ø  The ability to clean all work and storage areas. 

Ø  The ability to ensure a clean, neat and organized work area. 

Ø  The ability to report and handle any accident immediately, no matter how minor. 

Ø  The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed. 

Ø  The ability to respond properly in any hotel emergency or safety situation. 

Ø  The ability to perform other task or projects as assigned by hotel management and staff. 

Ø  The ability to work as a team. 

Ø  The ability to work flexible hours as hotel business changes. 

Ø  The ability to cook a wide variety of foods in all modern and classical cooking techniques.

 

 

Physical, cognitive, social and environmental requirements

Ø  Standing /walking

Ø  Forward bend, squatting, and forward reach to retrieve items from cabinets.

Ø  Repetitive forward and lateral bend neck motions.

Ø  Lifting through height of 6” to 5 ‘ (squatting or forward bend) from dolly to Refrigerated or regular shelves.

Ø  Able to lift weights up to 50lbs

Ø  Carrying boxes/bags, or containers a distance of 50 yards, including up and downstairs.

 

Education and exposure to the industry

–      High school diploma or vocational certification.

–      A degree from a respectful culinary Arts program

–      Three years experience in a fine dining establishment or luxury hotel with over 200 rooms.77

APPLY

Greeter (Host/Hostess)

Department/

Company:

 

KarVer Date: 9/9/02
Reports To: Asst Restaurant Manager or Restaurant Manager

Purpose:

 

To create the KarVer experience for guests by greeting and seating them and by processing their bills promptly and courteously

Constituents:

 

–         Guests

–         Employees

 

Indicators of Success: –         Achievement of customer satisfaction and loyalty goals
Areas of Responsibility:

Delivers the KarVer experience for guests

–         Works with the KarVer team to create the KarVer experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates the KarVer values when providing service and teamwork

 

Creates luxury for all the senses by greeting and seating guests

–         Welcomes guests and makes them feel at home

–         Seats guests, provides them with the menu and information about the restaurant

–         Obtains beverages for guests if server is busy

–         Monitors service load throughout outlet and seats incoming parties accordingly

–         Helps servers provide service during busy times

–         Follows up with guests throughout their meal to ensure that they are receiving the experience they requested

–         Handles customer inquiries and complaints

 

Processes customer bills promptly and accurately

–         Rings up bills accurately

–         Sends room charges immediately to Front Desk for posting

–         Follows KarVer cash and credit card handling policies

 Success Factors:

Focus on the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

 

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

 

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

 

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

 

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

 

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

 

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

Key Skills and Requirements:

Skills from Success Factor Menu:

 

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

 

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

 

Position Specific Skills and Requirements:

Ø  Out going personality

Ø  Well presented

Ø  Must be able to stand and walk at fast pace for the duration of a shift

Ø  Must have good telephone voice

Ø  Must speak English fluently

 

APPLY

Line Cook

Department/

Company:

 

KarVer Date: 9/9/02
Reports To: Restaurant Chef or Banquet Chef

Purpose:

 

To create the KarVer experience by preparing the menu items and ingredients

Constituents:

 

–         Guests

–         Employees

–         KarVer Team

–         The Local Community

–         Vendors

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

–         Quality of food product

–         Achievement of food & beverage revenue, profit and customer satisfaction goals

–         Achievement of employee satisfaction and retention goals

–         Achievement of hotel’s financial goals

Areas of Responsibility:

Delivers the KarVer experience for guests

–         Works with KarVer team to create the KarVer experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates the KarVer values when providing service and teamwork

–         Prepare all vegetable cuts and starch cuts for menu specifications

–         Preparation of breaded food and traded foods – bacon, sausage, etc. for all menu specifications

–         Mise en place hot & cold food for menu specifications

–         Prep & cook stocks for menu specifications

 

Adheres to KarVer standards for safe food handling and storage

–         Keeps equipment clean and in proper operating conditions

–         Maintains cleanliness and stocks coolers and storage areas

–         Completes food requisitions to maintain inventory items

–         Check work area for proper equipment & sanitation

–         Report unusual situations to your supervisor (leeks, broken items, etc…)

–         Do not operate any machine without following the safety procedures

–         When moving & lifting equipment, do it the right way only. Ask for help when needed.

–         Always leave a clean area for the person after you.

–         All health & sanitation code requirements must be met at all times

–         All attendants are responsible for safe working conditions. Potentially unsafe situation or environments must be corrected or shown to the manager immediately.

 

–         All attendants must be properly dressed per guidelines before reporting to work. Specific dress requirements for working in public areas must be met at all times.

–         Create a good working atmosphere for employees through communication skills & reinforcement

Deliver the KarVer experience to employees & guests through great service, good manners & great human resource skills.

–         Always be properly dressed & presentable with a professional manner.

–         Check your schedule daily to make sure you are here on time for your scheduled shift.

–          No private phone calls are allowed during work periods without permission

–          from your supervisor.

–          Front of the house linen will never be used for any cleaning job. Only designated rags will be used.

–          All spills will be cleaned as they happen & “wet floor” sign will be posted to prevent accidents.

–          Brooms & mops will always be put back to a designated area called “mop station”.

 

 Success Factors:

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

 

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

 

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

 

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

 

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

 

Apply Professionalism, Product or Technical Expertise…demonstrate the ability to apply technical, professional, or product expertise to real world situations.

 

Think Creatively…Develop innovative approaches and imaginative solutions that meet real needs.

 

Build Strong Relationships…Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

 

 

Key Skills and Requirements:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Physical Demands:

 

 

 

 

 

 

 

 

 

 

 

Experience factors:

 

 

 

 

 

 

 

 

 

Skills from Success Factor Menu:

 

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

 

Delegation…Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.

 

Performance Management, Supervisory… Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.

 

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

 

Position Specific Skills and Requirements

Ø  The ability to read, write and communicate verbally in English.

Ø  Degree from internationally recognized culinary institution preferred

Ø  1-2 years of experience required

Ø  The ability to follow proper payroll and uniform procedures.

Ø  The ability to operate all kitchen equipment safely and properly in the kitchen.

Ø  The ability to utilize the computer system to read all orders.

Ø  The ability to prepare and present on a timely basis all foods for meal service.

Ø  The ability to respect and accommodate servers request regarding guests personality preference, and requests.

Ø  The ability to handle all types of food and rotate it according to established procedure.

Ø  The ability to work closely with standard recipes and plate presentation in order to

Ø  Maintain standards of quality in production and presentation.

Ø  The ability to complete requisitions, obtain proper signatures, submit, pick up, transport, and store all items.

Ø  The ability to work standing for up to ten hours in a kitchen environment

Ø  The ability to clean all work and storage areas.

Ø  The ability to ensure a clean, neat and organized work area.

Ø  The ability to report and handle any accident immediately, no matter how minor.

Ø  The ability to maintain a good working relationship with other employees,

providing instruction and encouragement as needed.

Ø  The ability to respond properly in any hotel emergency or safety situation.

Ø  The ability to perform other task or projects as assigned by hotel management and staff.

Ø  The ability to work as a team.

Ø  The ability to work flexible hours as hotel business changes.

Ø  The ability to cook a wide variety of foods in all modern and classical cooking techniques.

Physical, cognitive, social and environmental requirements

 

Ø  Standing /walking

Ø  Forward bend, squatting, and forward reach to retrieve items from cabinets.

Ø  Repetitive forward and lateral bend neck motions.

Ø  Lifting through height of 6” to 5 ‘ (squatting or forward bend) from dolly to refrigerated or regular shelves.

Ø  Able to lift weights up to 50lbs

Ø  Carrying boxes/bags, or containers a distance of 50 yards, including up and downstairs.

 

 

Education and exposure to the industry

 

High school diploma or vocational certification.

1-2 years experience in a fine dining establishment or luxury hotel with over 200 rooms.

APPLY

Restaurant Server

Department/

 

Company:

 

KarVer Date: 9/9/02

Purpose:

 

 

To create The KarVer Experience for guests by providing food and beverage service to customers

Constituents:

 

 

–         Guests

 

–         Employees

 

 

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

 

–         Cleanliness of restaurant outlets

 

Areas of Responsibility:

Delivers The KarVer Experience for guests

 

–         Works with the BPC team to create The KarVer Experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Demonstrates the KarVer Values when providing service and teamwork

 

Creates luxury for all the senses by serving guests at the restaurants in accordance with KarVer standards

–         Ensures proper set-up of tables in assigned section

–         Inspects linen, silver, china, and other items prior to using them

–         Demonstrates in-depth knowledge of menu; markets specials and suggests alternatives to guests

–         Takes and fills customer orders

–         Checks food prior to serving; ensures presentation and temperature is in accordance with KarVer standards

–         Coordinates service with other servers

–         Serves food and beverages to guests, refills beverages as needed

–         Responds to customer requests and complaints

–         Cleans restaurant area during and after events

 

Adheres to legal and/or KarVer policies and standards

–         Understands and follows the laws and guidelines for beverage service

–         Handles cash, checks and/or credit cards in accordance with KarVer’s policies

 

 Success Factors:

Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

 

 

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

 

 

 

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

 

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

 

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

 

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

 

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

 

 

Key Skills and Requirements:

 

Skills from Success Factor Menu:

 

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

 

Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties.

 

 

 

 

 

APPLY

Utility Steward

Department/

Company:

 

KarVer Date: 9/9/02
Reports To: Executive Steward, Executive Chef, Executive Sous Chef and Sous Chefs

Purpose:

 

To achieve The KarVer goals, F&B goals, Stewarding goals, customer satisfaction & clean sanitized kitchens.

Constituents:

 

–         Employees

–         KarVer Owners

–         KarVer management team

–         The local community

–         Vendors

Indicators of Success:

–         Achievement of customer satisfaction and loyalty goals

–         Achievement of food & beverage revenue, profit and customer satisfaction goals

–         Achievement of employee satisfaction and retention goals

–         Achievement of hotel’s financial goals

Areas of Responsibility:

Delivers The KarVer Experience for guests

–         Keeps equipment clean and in proper operating conditions

–         Maintains cleanliness in all areas and stocks coolers and storage areas

–         Completes food requisitions to maintain inventory items

–         Check work area for proper equipment & sanitation

–         Report unusual situations to your supervisor (leeks, broken items, etc…)

–         Do not operate any machine without following the safety procedures

–         When moving & lifting equipment, do it the right way only. Ask for help when needed.

–         Always leave a clean area for the person after you.

–         All health & sanitation code requirements must be met at all times

–         All attendants are responsible for safe working conditions. Potentially unsafe situation or environments must be corrected or shown to the manager immediately.

–         All attendants must be properly dressed per guidelines before reporting to work. Specific dress requirements for working in public areas must be met at all times.

–         Create a good working atmosphere for employees through communication skills & reinforcement

 

 

 

–         Deliver the KarVer Experience to employees & guests through great service, clean & polish equipment, good manners & great human skills.

–         Always be properly dressed & presentable with a professional manner.

–         Check your schedule daily to make sure you are here on time for your scheduled shift.

–         Works with the KarVer team to create The KarVer Experience for guests

–         Creates an environment for the guests designed to stimulate all senses through personal services, amenities and experiences

–         Follows up with guests with additional services that enhance the guests’ experience

–         Handles guest requests personally and/or refers as appropriate

–         Learn how to properly operate all machines in the house (boxing machine, burnishing machine, glass crusher machine, all dish machines, etc.)

–         Do not operate any machine without following the safety procedures & without wearing the right equipment (dust masks, goggles, gloves, etc.)

–         Sweep and mop all floors in the kitchen or in the back of the house area.

–          Maintain, clean and organize uniform area in locker room.

–          Use the “Wet Floor” sign

–         Check & refill all kinds of dispensers (soap, gloves, napkins, etc.)

–         Maintain all dish machines (water, chemicals and cleanliness)

–         Check garbage cans and change bags when needed or requested.

–         Provide equipment for kitchen, room service, banquets, restaurant and bar at all times

–         Clean Swiss Brazier, ovens, kettles & deep fryers when needed or requested

–         Keep kitchens, dish area, walk-ins halls & stairs swept and mopped when needed or requested

–         Collect tarnished silverware and clean on polishing program

–         When lifting & moving equipment, do it the right way only. Ask for help if you are not sure.

–         When doing garbage, make sure you leave a clean area

–         Always leave a clean area for the next person (clean and empty dish machine, empty garbage cans, empty bottle crates, etc)

–         Always check with your supervisor before leaving the premises

–         Double check your schedule for the next day

–         Report unusual situations to your supervisor (leeks, broken items, etc.)

–         No private cell phones are allowed during work periods without permission from your supervisor

–         Check ice machine for cleanliness

–         Follow the weekly silver polishing program

–         Clean all ovens & Grill properly. Use the right chemicals and follow safety procedures

–         Clean walls tiled and drains when needed or requested

–         All health and sanitation code requirements must be met at all times

–         Clean fridges and freezers when needed or requested

–         All glassware, chinaware, silverware & hollowware will be washed and stored only in assigned racks, stacked no higher than six feet and always on dollies

–         Front of the house linen will never be used for cleaning jobs. Only designated rags will be used

–         All spills will be cleaned as they happen and a “Wet Floor” sign will be posted prevent accidents

–         Brooms & mops will always be put back to a designated area called “mop station”

–         All stewards are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to your supervisor immediately.

–         All stewards must be properly dressed per guidelines before reporting to work.

–         Specific dress requirements for working in public areas must be met at all times

–         Assist cooks in plating dishes or cleaning equipment when needed or requested

–         Wipe down all counters and surfaces (shelves, tops, bottoms, posts, etc.)

–         Reading of Banquet Event Orders to deliver banquet food

–         Supply and maintain cafeteria when needed

–         Keep all chemicals labeled with proper names to avoid cross usage.

 

 

 Success Factors:

Attend to Detail… Ensure that data is accurate, work is thorough, and to the highest standards.

Focus On the Customer… Seek to understand the (internal/external) customer and meet the needs of both the customer and the company.

 

Drive for Results… Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

 

Improve Continuously…Constantly assess and adapt current practices to perform a task better, faster, or more efficiently.

 

Share Information… Provide information so that coworkers, customers and suppliers understand and can take action.

 

Fosters Teamwork… Work well in a team environment and motivate teams to sustain exceptional levels of performance.

 

Develop Self & Others … Continually work to develop own capabilities and the capabilities of others.

 

Apply Professionalism, Product or Technical Expertise…demonstrate the ability to apply technical, professional, or product expertise to real world situations.

 

Think Creatively…Develop innovative approaches and imaginative solutions that meet real needs.

 

Build Strong Relationships…Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

 

 

Key Skills and Requirements:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Physical demands

 

 

 

 

 

 

 

 

 

 

 

Experience factors:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Skills from Success Factor Menu:

Delegation… Assign tasks using such technique as needs analysis, individual skill assessment, objective setting and communication

 

Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

 

Performance management, supervisory…Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance quality levels.

 

Planning…Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task & preparing how to overcome unexpected difficulties.

 

 

Position Specific Skills and Requirements

Ø  The ability to read, write and communicate verbally in English.

Ø  Good stewarding knowledge is required

Ø  All stewards only have one classification as a utility steward

Ø  The ability to follow proper payroll and uniform procedures.

Ø  The ability to operate all kitchen equipment safely and properly in the kitchen.

Ø  The ability to complete requisitions, obtain proper signatures, submit, pick up, transport, and store all items.

Ø  The ability to clean all work and storage areas.

Ø  The ability to ensure a clean, neat and organized work area.

Ø  The ability to report and handle any accident immediately, no matter how minor.

Ø  The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.

Ø  The ability to respond properly in any hotel emergency or safety situation.

Ø  The ability to perform other task or projects as assigned by hotel management and staff.

Ø  The ability to work as a team.

Ø  The ability to work flexible hours as hotel business changes.

 

Physical, cognitive, social and environmental requirements

 

Ø  Standing /walking

Ø  Forward bend, squatting, and forward reach to retrieve items from cabinets.

Ø  Repetitive forward and lateral bend neck motions.

Ø  Lifting through height of 6” to 5 ‘ (squatting or forward bend) from dolly to refrigerated or regular shelves.

Ø  Able to lift weights up to 50lbs

Ø  Carrying boxes/bags, or containers a distance of 50 yards, including up and downstairs.

 

Education and exposure to the industry

 

High school diploma or vocational certification.

Two years experience in a fine dining establishment or luxury hotel with over 200 rooms.

 

Please Note: KarVer reserves the right to add, delete, change or modify the job duties described in this job descriptions at its discretion with notice.

 

 

APPLY

Locations & Menus

Sheepshead Bay

Downtown Brooklyn
(coming soon)

Chelsea
(coming soon)

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