Careers
Working here
What it is like to work in this kitchen, and how to apply.
Where you would work
What we hold to
Buy well
The shortest possible list of suppliers, chosen and kept.
Season simply
Fire, salt and time do most of the work.
Waste little
Whole animal butchery means the menu follows the cuts.
Keep it short
A menu no longer than the kitchen can cook properly.
“Something an employee says about working here belongs in this space.
Current openings
- Head chef, full time
- Sous chef, full time
- General manager, full time
Think you would fit?
Send a note about what you are good at.
- We read every application
- An answer either way
- No take-home tests