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Join our team to expand your hospitality career 

The Elm is hiring!

The Elm is a Berkshires fine dining restaurant and bar, focused on offering exceptional food, drink and service to our patrons in an elegant, fun, and lively atmosphere. We feature an ambitious menu drawing inspiration from Provence, Liguria and Piemonte and the highest quality produce available locally. Our historic bar is lively and features a menu of cocktails developed by our experienced barkeepers as well as classic cocktails with a twist. Further, we maintain an extensive wine list, featuring some unique and difficult to obtain vintages. In the dining room we offer our innovative a la carte menu and at the bar, we are able to offer dishes from both the a la carte menu and a curated and fun bar menu. Key to accomplishing this goal is the cohesive team environment we have developed. Each member of staff from the owners, chefs and dishwashers to the servers and bartenders works closely together to provide a high level of service to our guests. It is this appreciation of each other’s contribution and team-oriented approach that forms the basis of the positive work environment we enjoy and reflects in the level of service we provide. If this environment sounds appealing, we encourage you to get in touch!

 

Please email us your resume at theelmgb@gmail.com
call us at (718) 730-5481 or stop by the restaurant.

Back of House: Pizzaiolo and Dishwashers.

Front of House: Food Runners, Assistant Servers, Servers, Bartenders, Host

SENIOR ROLES BELOW: 

Experienced Pastry Chef

  • 2 years experience.

  • Create and prepare a wide range of high-quality pastries, desserts, and baked goods according to established recipes and standards.

  • Develop innovative and creative pastry menu items to enhance the overall dining experience.

  • Oversee pastry production, ensuring consistency, quality, and presentation.

  • Train and mentor junior pastry staff, providing guidance and support in pastry techniques and procedures.

  • Maintain inventory and order supplies necessary for pastry production.

  • Collaborate with other kitchen staff to coordinate dessert offerings with the main menu.

  • Ensure compliance with health and safety regulations. 

  • Stay up to date with industry trends, new techniques, and ingredients relevant to pastry preparation.

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Sommelier

  • Provide exceptional wine and beverage service to guests, guiding them in selecting suitable wine pairings and beverages based on their preferences and menu choices.

  • Maintain a comprehensive knowledge of wines, including their origins, characteristics, and vintages, as well as other alcoholic and non-alcoholic beverages.

  • Assist in the development and management of the wine and beverage program, including wine list creation and pricing.

  • Collaborate with the kitchen staff to create wine pairing recommendations for menu items.

  • Train and educate the front-of-house staff on wine and beverage offerings, enhancing their knowledge and sales skills.

  • Ensure the proper storage, handling, and presentation of wines and beverages.

  • Assist in managing inventory, including conducting regular stock assessments and ordering necessary supplies.

  • Provide exceptional customer service, engaging with guests and addressing any concerns or inquiries they may have.

  • Act as a floor manager, supervising during service and performing closing restaurant duties.

Experienced Line Cook

  • Prepare and cook a variety of dishes, including appetizers, entrees, and side dishes, according to established recipes and specifications.

  • Ensure food quality, taste, and presentation meet or exceed the restaurant's standards.

  • Coordinate with other kitchen staff to ensure timely and efficient food production.

  • Assist in the development and refinement of menu items, including suggesting improvements and modifications.

  • Maintain a clean and organized work area, following sanitation guidelines and food safety standards.

  • Operate and maintain kitchen equipment, reporting any malfunctions or issues promptly.

  • Collaborate with the chef and sous chef in the preparation and execution of daily specials.

  • Adhere to portion control guidelines to minimize waste and control food costs.

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