Job Openings
All positions are currently filled, but we are accepting applications for future hiring needs.
LINE COOK - PART TIME (Soups/Appetizers) $17.00/hour Available Shifts: Thursday 5pm-10pm, Friday 5pm - 10pm, Saturday 5pm - 10pm, Sunday, 5pm - 9:30pm • Work the stove station and deep-frier to prepare appetizers, soups and curry dishes. • Read order tickets and prepare select items at your designated station. • Assist with packing of to-go orders when needed. • Perform basic cleaning tasks after closing (~9:00pm). • Opportunity to learn other stations with more shifts over time. • Must be dependable and drug-free. Preferred Skills ✓ Friendly and energetic attitude. ✓ Multitasking skills. ✓ Professional demeanor. ✓ Restaurant experience is a plus, but willing to train. • Restaurant has 8 tables, but typically 40%-75% occupied at one time. • Weekend dinner service will generally have someone packing orders. • Order volume is 80% to-go/delivery orders and 20% dine-in. If interested please include your name and contact info, shifts you can work, and any releveant experience.
FRONT OF HOUSE HELP (Serve, Answer Phones, Pack To-Go) $20/hour (Guaranteed) + tip-sharing Part-time Shifts: Friday 5pm - 10pm, Saturday 5pm - 10pm, Sunday, 5pm - 9:30pm • Greet and tend to customers who are dining-in (take orders, serve, close checks, bus tables). • Answer phones and take to-go orders from customers. • Greet customers and delivery drivers who are picking up to-go orders. • Assist with packing of to-go orders, and accurately hand-off to customers or delivery drivers. • Manage orders via our Square POS and various delivery tablets (DoorDash, Grubhub, etc.) • Take payments from customers. • Maintain cleanliness of the dining area. • Perform basic cleaning tasks after closing (~9:00pm). Preferred Skills ✓ Friendly and energetic attitude. ✓ Multitasking skills. ✓ Customer-focused and professional demeanor. ✓ Restaurant or serving experience is a plus. ✓ English Language Fluency. • Restaurant has 8 tables, but typically 40%-75% occupied at one time. • Weekend dinner service will generally have someone helping with bussing/resetting tables. • Order volume is 80% to-go/delivery orders and 20% dine-in.