TableOne Hospitality

A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels.

Drawing on the creative heritage of SoHo, ModernHaus is a place where art, community, and innovation come together in an unforgettable urban setting. For travelers craving fresh air and plenty of room to spread out, ModernHaus SoHo boasts 11,000 square feet of outdoor space— providing a rare resort experience in the heart of New York City. Take in rooftop views from the pool deck, relax amid lush vegetation on an outdoor lounge, or dine en plein air at the Veranda restaurant, which occupies a fully retractable glass greenhouse.

The Steward is responsible for ensuring all pots, pans, flatware. Serving utensils and other miscellaneous items are clean, sanitized and stored correctly. The Seward must adhere to all the sanitation polices and protocols and be able to adapt to a fast paced environment.

● Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
● Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
● Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
● Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
● Displays consistent attention to detail and follow through of all restaurant policies.
● Thoroughly wash and sanitize all kitchen and restaurant dished, glassware, utensils, and other equipment.
● Proper use and maintenance of equipment.
● Maintains a clean and orderly kitchen area by removing trash and grease, sweeping and opping floors and wiping down counters during shift and before leaving.
● Other duties including and not limited to sweeping and mopping floors, maintaining bathrooms, taking out the trash, cleaning the exterior of the building, helping with food preparation.

● 1-2 years of kitchen restaurant experience or willingness to learn.
● High standards of personal appearance and grooming.
● Team player who supports the business needs.
● Detail oriented
● Flexibility to work according to the needs of the business.