4 years minimum progressive work experience in upscale/fine dining atmosphere. Knowledge of craft beers, wine, and spirits. Learning ever-changing food menus. Must be 18 or older. Must have a current license to serve alcohol. Training $7.50/ hr, Rate $5.50/hr +tips, Catering Rate $10/hr + tips. Pay rates are more as the demand for job performance is more. Must be flexible with scheduling and can work up to 5 days a week including holidays. Reports directly to Executive Chef and Owner.

Dishwashers –

2 years minimum in a similar position with some knowledge of food and knife skills. Reports directly to Executive Chef.

Line Cooks

Must have a minimum of 4 years progressive work experience in upscale/fine dining. Knowledge of knife skills, meat fabrication, sauce making, soups, sautee, pantry, sous vide. Will report directly to Executive Chef. Hourly Rate is more than standard as demand for job performance is higher than standard. This is a professional culinary environment. Must be able to produce upscale/fine dining food under pressure in a hot fast-paced small kitchen for long periods of time. Must be able to work overtime when needed and be flexible with scheduling. Back of House rate varies.

Please send your resume in confidence. No walk-ins. No phone calls.Must be able to pass a background check and reference checks.Weekly Pay. 50% discount on food.