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Download Our Employment Application (PDF Format)
 Servers – minimum of one year recent full service restaurant and bar
experience required. Must have a friendly, outgoing personality a great
smile and be able to provide superior customer service. Full and part
time positions available.
Bartenders – minimum three years recent high-volume experience
required. Must have a gregarious and engaging personality and be able
to interact with customers of all ages and backgrounds. Must be able to
provide superior customer service; you should be the reason people are
coming to the bar. Knowledge of beer, wine, Irish whiskies and Scotch
whiskies required, or the ability to learn about these products.
Bar backs – experience preferred but not necessary. Responsibilities
include assisting bartenders with washing and stocking glasses,
stocking beer, wine, spirits and supplies. Maintaining cleanliness and
sanitation of bars. Troubleshooting draft beer system (will train on
draft system).
Door staff / Security – minimum one year recent bar or nightclub
security experience required. Must have a friendly personality and
great communication skills. No bouncers. This is more of a host
position. Responsible for greeting guests, checking IDs, maintaining a
safe and secure environment for customers and employees. Experience
checking IDs and detecting fake IDs required.
Hostess / Host – experience preferred but not necessary. Any kind of
customer service experience a plus (retail, coffee shop, fast food,
etc.). A great smile and friendly, welcoming personality is required.
Must be available evenings and weekends. Responsible for greeting and
seating guests, maintaining reservations and waiting lists, cleanliness
and presentablilty of entry and waiting area.
Executive Chef - Five years recent high-volume kitchen management
experience required with excellent leadership, training and
communication skills. Must have experience with ordering, inventory and
cost control, loss prevention, menu and recipe development. Must be
proficient on broiler, saute and fryer. Will ensure that proper
sanitation practices are being followed. Will monitor food quality,
portion control and presentation. Must be self-motivating, results
oriented and able to work with little supervision.
Line cooks and prep cooks – minimum one year recent experience at a
full service restaurant required. Line cooks must have experience on
sauté, broiler and fryer. Must be able to work as part of a team and
adapt to changing priorities.
Bussers and dishwashers – experience preferred but not necessary. Must be able to understand some English.
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