Job Description

Sunday In Brooklyn was founded by industry leaders Todd Enany, Adam Landsman and Jaime Young. Named "Best Brunch" by New York Magazine, lines form daily, with locals and tourists alike, eager to enjoy Sunday's iconic fluffy pancakes, breakfast sandwich and Honey Bear cocktail.

We are now looking for a barista to join our amazing team at Sunday in Brooklyn. If they would prefer, we would also look to train them to become bartenders as part of their development. Our whimsical cocktail list will ensure that you are kept entertained whilst learning from industry leaders and having the opportunity to grow within the company.

If you feel like you have what it takes to be a part of the opening team, get in touch with us to organise an interview!

What you will need to be a successful applicant:

Experience behind a busy coffee station Be 18 years or older in order to sell alcohol A good command of the English language Sound knowledge of classic cocktails and preparation methods A genuine passion for hospitality Ability to work clean and tidy even under pressure Ability to remain calm under pressure Flexible attitude towards work - The restaurant will be open 7 days a week for breakfast, lunch and dinner An eagerness to grow, develop and progress through the ranks What you will get from us: Uncapped tronc earnings (Sunday in Brooklyn will pay out 100% tronc) Training across all departments Endless opportunities for growth as Sunday in Brooklyn grows A happy, safe and respectful work environment A chance to be part of the annual Trips sponsored by Suppliers Staff discounts on food and beverage
To apply, please send you CV and Cover Letter to hasret@sundayinbk.co.uk along with responses to the questions below.
Applications not sent to this email will not be considered.

Application Questions

How do you balance speed and quality when making coffee during a busy service? What systems or techniques do you use to make sure every drink is consistent, even at peak times? Working on the machine can get hectic. Tell us about a time when things went wrong during a rush. How did you handle it, and what did you learn? How do you set the standard behind the bar so others can follow your example? Imagine you're supporting a new barista who's technically skilled but struggling with speed and guest interaction. How would you coach them to improve without slowing down the team?
Job Types: Full-time, Permanent

Pay: From 15.70 per hour

Benefits:

Discounted or free food
Experience:

Barista: 2 years (required)
Work Location: In person