- Competitive salary
- Employee discounts
- Opportunity for advancement
- Training & development
- Team Leadership and Training – Train and develop restaurant crew members to ensure consistency and top performance
- Shift Management – Support shift management functions, stepping in as needed during busy periods
- Customer Experience – Ensure every guest receives exceptional service, resolving issues as they arise
- Food Quality & Safety – Maintain high food safety standards, ensuring full compliance with NYC health regulations
- Cash Management – Oversee POS operations and cash handling functions
- Health & Safety– Support the Restaurant Manager in ensuring adherence to all sanitation and safety protocols
- 2+ years of leadership experience (quick-service, fast-casual, or full-service)
- Excellent problem-solving abilities in a fast-paced environment
- Experience using restaurant technology systems (POS, scheduling software, inventory tracking)
- Ability to work a flexible schedule, including weekends, nights, and holidays
- NYC Food Handlers Certificate (Required)
- Strong English communication skills (verbal & written)
- Competitive wages with opportunity for growth
- Health & dental insurance
- Development opportunities – learn from classically trained chefs
- Employee referral bonuses
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
At Counter Service, we’re building something new—rooted in the best parts of New York City’s iconic counter spots and driven by a belief that great food should be more accessible, more consistent, and more sustainable for the people who make it. Our chefs come from fine dining, but we’re not here to replicate that experience—we’re here to apply that craft to something more everyday: sandwiches.
Almost everything we serve is made in-house—roasted meats, scratch sauces, baked desserts. We’ve outfitted our kitchens with the tools and talent you’d expect in top-tier restaurants, but we’ve stripped away what doesn’t serve the mission. The result is a network of locations powered by serious chefs, delivering serious food—fast.
We’re also changing how the industry works. Our model is built to support better wages, more stability, and a kitchen culture that respects cooks as professionals. No tablecloths, no shortcuts. Just a smarter, more human way to run a restaurant—one damn good sandwich at a time.
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