Come work the line.

Show up, and care about it

No two days here are the same. Friday and Saturday are prime rib nights and they are genuinely busy; a Tuesday lunch is a different job altogether. What doesn't change is that it's all made in this kitchen — so we'd sooner teach somebody willing than hire somebody who has only ever opened bags.

Roles come and go with the season. Tell us what you're after and we'll tell you straight what's open.

• Kitchen & prepLine cooking, prep, and the smoker on prime rib days.
• ServersFront of house, weekends especially.
• BarPouring, and knowing the regulars' orders before they sit down.
• Dish & supportEvenings and weekends. Often where people start.