Six open roles across three kitchens. Real training, predictable schedules and managers who have worked your station.
Hospitality has a reputation for burning people out. We have spent thirteen years trying to run a restaurant that does the opposite: predictable schedules, real training, and managers who worked the same stations you are working now.
More than half our current team has been here over three years. Four of our managers started as dishwashers or hosts. That is not a slogan, it is just the most reliable way we have found to keep the food good.
See Open Positions
The things that actually make a difference over a long shift.
Posted every other Wednesday. Swap requests handled the same day.
Medical, dental and vision for full-time staff after 90 days.
Every cook learns hand folding on the clock, not on their own time.
A real cooked meal every shift, plus 50% off when you eat here off duty.
Every opening is posted to the team first. Four of our six managers started in hourly roles.
Busy kitchens are loud. They do not have to be cruel. That standard applies to everyone, including owners.
If something is wrong with a dish, a schedule or a shift, we would rather hear it now than read it later.
All positions are demo listings created for this sample website.
Lead a team of 24 across front and back of house, own daily service standards, scheduling, inventory and guest recovery. You will report to our Director of Operations and have real ownership of your restaurant.
Run the line, protect the recipes, train the folders and keep the pass moving on a Friday night. Asian or Himalayan cuisine experience is a strong plus but a great palate matters more.
Work the wok, fry or steam station during service. We will teach you our recipes and folding technique. Consistency and cleanliness matter more to us than a long resume.
Guide guests through the menu, make honest recommendations and keep tables moving without ever making anyone feel rushed. Our best servers genuinely like people.
You are the first face of Food House. Manage the door, the waitlist and the phone with warmth on a busy Saturday night.
Keep the kitchen running clean and stocked. This is one of the most important roles in the building and we treat it that way.
Short application, honest answers. If your experience is thin but you want to learn, say so — we hire for attitude more often than for a resume.
Then come eat instead. Order online or book a table.
