Kitchen Closing shifts 1-9:30. Dinner prep 1-4, service 4-9, and clean up until 9:30. Responsible for getting dinner ready and then serving dinner. Lots of creative freedom involved to a degree. You will be assigned different protein and side items but get to choose what you make with them.
Schedule - up to 40 hours per week - mornings and nights available. Must have some weekend availability. Competitive pay discussed individually.
Management and leadership opportunities available down the line
Annual Review and Bonus based on stores sales, department sales, and personal performance
Experience is welcome but not required. We can train you!
Please reply to this post, citing your experience and providing a resume if available. You can also call the store (or stop by) directly and ask to speak to James Bourne Sunday-Thursday or Curtis Sammons Tuesday-Saturday. 804-285-5637
Principals only. Recruiters, please don't contact this job poster.