We hire people for the long run. That is why our interview is longer than usual and the trial period is honest: you look at us exactly as long as we look at you.
Офіціант
Sous chef
We are looking for a sous chef for an open kitchen. Twelve-hour shifts, two on two off, full responsibility for the hot station. Three years of experience in a similar format is required, along with the ability to work in a room that sees everything.
Barista
Morning shifts from eight. Our own roast, two espresso machines and a queue that does not like to wait. Experience is welcome but we will train you: accuracy matters more, and so does how you talk to a guest at half past eight.
Floor manager
Responsibility for a seventy-seat room: team schedule, guest relations, service control from greeting to bill. Experience managing a team of five or more is required, along with composure on an evening when every table is taken.
Bartender
Evening shifts from six to two, four days a week. A short cocktail card that you will help rewrite twice a year. At least a year behind the bar, knowledge of the classics is required.