We’re building a team that takes pride in the work
A busy dining room and a private events calendar, seven days a week. The work is fast and detailed, and the people who last here like it that way. If that sounds right, we would like to meet you.
You’ll do well here if…
- You have worked a real service and know what a full dining room feels like.
- You turn up when you said you would, and you say so early when you cannot.
- You would rather be told how to do it better than be left alone to guess.
- You clean as you go, because the next person on that station is a colleague.
This isn’t for you if…
- You are looking for a quiet room and a predictable night.
- You would rather not be told when something is wrong.
- Weekends and holidays are when this restaurant is busiest — if you need those off, this is not the job.
Front of House
- ServerFull service dinner, a section of your own.
- HostThe first face anyone sees.
- Counter ServiceTakeout orders and the front counter.
Back of House
- Line CookSaute and grill, five nights a week.
- Prep CookMornings, the base of everything.
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